Season 3

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The professor crisscrosses the Midwest for a collection of the region's best grilling recipes: Grilled Pitas grilled Red Pepper Dip he picked up in the Motor City; a spectacular Bratwurst "Hot Tub" - the tailgate classic from Sheboygan, Wisconsin; Mexican-style Grilled Corn from the Windy City and an all-new take on burgers - Veal Burgers with Dill from the Minnesota's Twin Cities.

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Keep your leis on and your coals going for the tropical feast in this special night school edition of BBQ U begins with a Tuna "London Broil" prepared with a sesame-pepper-wasabi crust, served with a wasabi cream sauce and grilled baby pineapples. A succulent traditional rotisseried Honey Lime Huli Huli Chicken follows, and Steven wraps up his dissertation on Hawaiian barbecue with Huli Huli Pineapple, a carved whole pineapple painted with a brown sugar glaze as it spit roasts over a bed of glowing coals.

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From shoreline to foothills, the professor covers New England fish to fowl, summer to fall. He demonstrates tricks for shellfish shucking and how to avoid tipping over clamshells on the grill in Grilled Clams with Sambuca and Italian Sausage. Steven simply grills the perfect summer fish - Swordfish - and marries it with a summer salsa made with ruby red tomatoes and raw sweet corn. Finally, he tackles turkey - The Perfect Thanksgiving Turkey - on the grill, giving it the full New England treatment with a maple syrup brine and a Maple Syrup Redeye Gravy.

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This week's episode celebrates grilling Bayou-style, with three New Orleans-inspired segments. The first is Steven's update of that Gulf Coast specialty shrimp 'n' smokies, grill-blackened catfish - a Cajun classic - with a side of fennel follows and this season's twist beer can chicken - Cajun roastin' chicken on a beer can - wraps it all up.

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Barbecue from Texas and Oklahoma is about big flavors and big cuts of meat - in this episode Raichlen tackles a whole beef brisket Smoke-lahoma-style and pairs it with "Best Barbecued Beans on the Planet" before going whole hog and spit-roasting a whole ham flavored with Bourbon and apricots. Spice-scented sweet potato casserole, grilled sweet potato pie and "drunken" steak round out the episode.

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Drawing on the traditions, favored ingredients and techniques of the Pacific Northwest, the professor leads a short and to-the-point master class on Pacific Rim grilling: Lemongrass Pork Sates with Peanut Sauce and Cucumber Relish that reflect the strong influence the cooking on the far side of the Pacific has on grillmasters here; salmon grilled on Alder planks from the northwest with citrus compound butter; and a dessert that marries sweet and savory - cinnamon grilled plums with an Oregon Pinot Noir wine sauce.

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A class of American classics: A Louisville slugger, a best of Memphis and a succulent St. Louis secret. Louisville Wings, a Raichlen favorite - simple and short on ingredients but extra long on flavor. Indirect grill this old time crowd pleaser for a smokey and spicy start to any meal. Then it's on to Memphis, where Steven picked up this recipe for ribs from the justifiably famous Rendezvous restaurant. The Professor demonstrates how to make the restaurant's timeless dry-rub mix, shows the art of applying mop sauce and a serves the ribs up with tangy side of Memphis Mustard Slaw. Right after the Big Red Machine and the Arch, this recipe for grilled Pork Steaks is a St. Louis classic in which the Professor grills up here along with tangy, mildly spicy red barbecue sauce

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The Professor takes class to elegant Northern California for unexpected delights. Barbecued Oysters are paired with a savory Chipotle Horseradish Sauce just like they do 'em at the Hog Island oyster company. Three main courses to pair with local wines: Grilled Tenderloin in Herb Crust with Grilled French Fried Potatoes, Duck Under a Brick with Grilled Figs and show stopping whole salmon stuffed with herbs, basted with butter and wrapped in aluminum foil.

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You can grill yourself home again - and in this episode Raichlen shows us all his home-turf tricks from the Mid-Atlantic. Soft Shell Crabs with Old Bay Tartar Sauce are quintessential Baltimore cuisine, here grilled rather than fried to bring out every ounce of the meat's sweetness. Pit Beef is a Baltimore tradition, prepared with a salty beef rub, sliced thin and served with Pit Beef Horseradish Sauce. Always the history buff, the Professor rotisserie grills Spit-Roasted Lamb with Butter and Salt, a recipe that dates back to some of America's first barbecues. The comforts of home wouldn't be complete with out a tempting dessert: Blueberry Crumble, indirect grilled and served ala mode.

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The Professor takes a turn through the desert bringing all the flavors of the Southwest alive over live fire. He demonstrates Grilled "Fry" Bread - originally a Navajo dish - is a great side dish or can be drizzled with honey sprinkled cinnamon sugar for dessert. In Mexico, rellenos are fried, but Raichlen lays 'em on the grill to produce smokey flavored BBQ Bean and Cheese Chile Rellenos. The he offers a southwestern twist on a Latin American favorite with "Churrasco" Portobello Mushrooms, complete with a garlicky rich chimichurri sauce.

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The Professor makes a swing through the South, gearing up the grill in Alabama, Tennessee and Georgia. Alabama's Barbecued Chicken is famously served with White Barbecue Sauce - a surprisingly delicious creamy, peppery, spicy alternative to traditional red. Raichlen grills up Tennessee Pork Loin with Brown Sugar and Mustard and a shot of Tennessee whiskey and serves with a Nashville Sweet Barbecue Sauce.

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A celebration of So Cal classics: Caesar salad that Steven takes to the grill, charred, tender artichokes with a Worcestershire Dip and a Santa Maria Tri-tip with Pinquinto Beans and Garlic Bread that proves Southern California has one of the country's most delicious and unusual barbecue traditions.