Steven Raichlen's Project Smoke - Season 3

Grilled Thai beef salad; whole grilled striped bass with Asian aromatics; char siu chicken thighs with Beijing barbecue sauce; and coconut grilled corn with sesame soy butter.

Cherry smoked duck breasts; Project Smoke chiles rellenos; smoked mushroom bread pudding; and Texas beef clod with mustard barbecue sauce.

Grilled sea urchin and grilled whelk; caveman lobsters and grilled king crab with absinthe butter; grilled veal chops with blowtorch-smoked rosemary; rotisserie beef plate ribs with fire-roasted onions and peppers; and Chilean salsa.

It's all about the hog, featuring pork belly, chops and pork loin. Recipes include: pastrami bacon; cider-brined pork chops; Yankee porchetta ("pork and beans"); and bacon-wrapped onion rings.

The holy BBQ trinity of barbecue, pork ribs, brisket and pulled pork, is celebrated. Recipes include: cherry-glazed baby backs; crispy brisket bean tostadas; BBQ titans' brisket with espresso barbecue sauce; and Korean pulled pork with KB BBQ sauce.

The flavors of Mexican food are explored. Recipes include ember-roasted salsa with grilled tortillas; bacon, bean and egg quesadillas; chipotle-marinated pork tenderloin with grilled nopalitos corn salad; and spice-grilled pineapple with mezcal and whipped cream.

South American dishes are explored. Recipes include: Peruvian roast chicken with aji amarillo sauce; choripan; and Brazilian churrasco (mixed grill) with molho a campanha.

Global flavors are explored. Recipes include maple sriracha-smoked chicken legs; four bean salad; burgers three ways; inside-out cheeseburgers with homemade ketchup; lamb burgers on pita with yogurt sauce; and Thai flavor veal burgers with Asian peanut sauce.