Watts on the Grill

We all need a little salsa in our lives - it adds a kick of flavour to any dish. Chef Spencer Watts shows us four salsas that be paired with any protein and will have you dancing. He starts this episode off with a tasty, sweet plum salsa and pairs it with crispy crab cakes. Watermelon is that star of this next salsa, adding some coolness to Spencer's spicy brick chicken. Then, our host veers away from fruit and prepares a classic tomatillo salsa. Unusual, but divine, Spencer serves this hot and tangy salsa with shining grilled clams. Finally, it's all about fresh, fragrant herbs with this last salsa recipe that hails from Argentina - chimichurri verde. Served with a juicy, grilled, bone-in rib steak, there's no way you won't love this dish.

When we think of barbeque, we think of ribs. To kick it all off, high energy host Spencer Watts adds a little Korean flare to a tender rack of short ribs. Served with a secret spice and grilled to perfection, this sweet and sesame dish features a medley of flavours that are sure to awaken your taste buds. Next, Spencer shows us how to cook two delightfully succulent rib cuts - spare ribs and baby back ribs. First, he starts with mouth-watering spare ribs doused in a sweet and tangy barbeque sauce. Then, Spencer grills up juicy baby back ribs brushed in a peachy barbeque sauce. Finally, Spencer brings on the heat with some spicy Tandoori Lamb Ribs.

Spencer demonstrates four classic ways to barbeque ribs.

Shellfish is delicate, tantalizing, and full of flavour, especially when it's grilled to perfection. Host Spencer Watts starts off by barbequing his all-time favourite - scallops. These tender shellfish are covered with a crispy pecorino crust and cook so fast you might not have time to blink. Then, Spencer doubles up on the grilled shrimp recipes with a sweet-spicy Mango Habanero marinade and then a tequila-based Margarita shrimp. Share these delectable treats at your next dinner party - don't be shellfish. Next, Spencer grills up steamy, aromatic mussels with melt-in-your-mouth herb butter. This delicious recipe plumps up the soft mussel meat with a golden pool of glorious flavour. To finish, Spencer barbecues some sweet, juicy lobster with a fragrant basil oil. Simple, smoky, and so savoury, this mouth-watering lobster will have your taste buds tingling.

Barbeque is all about sauces, rubs and marinades. Why buy your own when you can make your very own zestful barbeque sauce? Grilling expert Spencer Watts gives us the lowdown on how to incorporate different flavours with four irresistible barbeque sauces. First on the menu, a sweet, no heat Cherry Cola Sauce drizzled over a glimmering pork tenderloin. Then, Spencer kicks up the spice with an Asian-influenced sauce - perfect when paired with juicy, smoked lamb shanks. Next, Spencer gives us some tips on indirect grilling by slow roasting a plump sirloin roast for some delicious beef sandwiches. The tender meat melts in your mouth and pairs great with a tangy, Carolina sauce. To finish, the heat is on with big, bold burning wings of fire.

Who says you can't grill bananas? Chef Spencer Watts shows us the versatility of bananas by grilling up succulent freshwater bass with spicy banana salsa wrapped in sweet banana leaves. Then, a fruity barbequed treat - Chocolate Banana Dessert Wraps. These delicious creations feature sweet chocolate, fresh cherries, and flavourful bananas wrapped in warm, perfectly charred tortillas brushed with butter and topped with icing sugar and fragrant cinnamon. Next, Spencer switches it up with some Spiked Gazpacho with Lime Shrimp. Banana peppers heat up this dish, while vodka gives it a little kick. To finish, Spencer makes a unique banana barbeque sauce to drizzle all over a juicy sausage.

Spencer shares four of his favourite pork recipes.

Watts a great protein to cook on the grill? Fish, of course. Chef Spencer Watts starts us off with a perfectly flaky wild salmon fillet, drizzled in a tangy raspberry and ginger glaze. Next on the menu, freshly grilled swordfish steaks with Coconut-Chili Crust and Mango-Cucumber Salsa - yes, it's as good as it sounds. Then, a mild fish that loves the grill - trout. Spencer cooks up this flavourful fish with fragrant sage and sweet-tangy apricot chutney. Finally, Spencer carefully stuffs a medley of fresh herbs into a delectable Arctic char. This refreshing dish smells like summer and is sure to impress your dinner guests at your next party

Spencer hosts a beef-a-palooza with four beef cuts, including smoked brisket and beef tenderloin.

Poultry is more than just chicken - think duck, turkey, capon, and quail. To start, lively host Spencer Watts slow-smokes a capon and stuffs it with buttery, garlicy cornbread. For his next dish, Spencer captivates us with a rich duck breast, with smoky Asian flavours. Infused with earthy green tea and paired with fragrant fluffy rice, this tender duck breast soaks up all the bold aromas. Then, Spencer shows us a crispy grilled quail à l’orange. Doused in a tart red wine marinade and grilled at medium-high heat, the tender quail is best served with a drizzle of warm orange sauce. Finally, Spencer grills up a dish that could feed a whole neighbourhood - barbeque roasted turkey. A salty, sugary, and luxury brine plumps up Spencer’s turkey for a juicy and delicious meal.