Tom Kerridge Barbecues - Episode Guide

Tom Kerridge shows how to use the BBQ for the finest meals. He cooks a Cote de Boeuf cut of beef, and a classic lobster thermidor gets the BBQ treatment.

Tom takes his inspiration from the American barbecue culture for his recipes. He makes sticky baby back ribs, smoked burgers and Caesar salad with a grilled spring cabbage twist.

Tom gets experimental, with a recipe for a chorizo pork burger tower and a seared cucumber salad. Plus, he bakes a cake on his BBQ, full of smoke and honey flavours.

Tom fires up his BBQ for a Middle Eastern feast. On the menu are marinated and spiced chicken kebabs, cumin flame grilled flatbread and a creamy aubergine dip.

Tom brings on beach holiday vibes with a seafood feast. He cooks up a huge seafood platter with razor clams, spice buttered oysters and langoustines.

Tom shares his recipe for jerk spiced chicken that's BBQed sat on top of a beer can, with whole sweetcorn as a side. And, he serves up BBQ chicken wings.

The chef shares three recipes for an intimate al-fresco dinner for two. Dishes include chicken yakitori skewers with papaya salad, chargrilled seabass and barbecued peaches.

The chef shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky short ribs and pulled beef brisket in a bun.

Chef Tom Kerridge shares his passion for the delights of cooking outside. He shows ways to get away from the normal barbecue fare and how to create stunning meals.

Chef Tom Kerridge shares his passion for the delights of cooking outside. He shows ways to get away from the normal barbecue fare and how to create stunning meals.

Tom gives his take on meals that are perfect for a campfire cook-up. His menu includes a pot stew with beans, paprika, chorizo and lardons.

Tom demonstrates how to impress friends by focusing on the preparation of dishes. On the menu are fresh sardines and Korean-inspired flame grilled beef.