Perfectly charred pork tenderloin and a refreshing peach mule.

Michael Symon puts his spin on the classic New York chopped cheese sandwich while Liz whips up a refreshing cherry float in this backyard cooking episode.

Crispy chicken cutlets with a radicchio and fresh herb salad, finished with a simple vinaigrette, Parmesan, and optional anchovies. He walks through his go-to breading method - flour, egg, breadcrumbs - plus a few tricks for getting the crust extra flavorful, golden, and crisp without drying out the chicken.

Bratwurst poached in beer and kimchi, finished on the grill, and piled onto a toasted hard roll with mustard and more kimchi.

Flexible frittata packed with potatoes, spinach, feta, shallot, garlic, rosemary, and plenty of eggs.

Steamed clams with pancetta, garlic, shallots, chili flakes, white wine, butter, and plenty of parsley, served with charred sourdough rubbed with garlic and ripe tomato.

Grilled single-bone pork chops charred over hot coals and finished with a brothy sauce of banana peppers, sweet red peppers, garlic, Dijon mustard, chili flakes, and fresh herbs.

A perfect skirt steak with soy and Dijon.

Big Rigs rigatoni with spicy Italian sausage and vodka sauce—all on the grill and without a knife.

Backyard kebab inspired by the flavors of Lebanon, Turkey, Georgia, and the broader Middle East.

Smoked ribs glazed in a tangy cherry barbecue sauce made with cherry juice, cherry vinegar, cold brew, bourbon, and warm spices.

Dry-aged prime ribeye, grilled endive, and a bright salsa verde that cuts through all that rich beefy flavor.

Seared halloumi topped with warm strawberries, pistachios, mint, honey, and black pepper.

An impressive yet simple front yard grilled chicken dinner: spatchcock chicken cooked until deeply golden and crispy, finished with a bright avgolemono style lemon sauce and fresh dill.

Deli style spin on a brunch classic with pastrami eggs Benedict, toasted English muffins, poached eggs, and a mustard hollandaise that brings everything together.

Backyard dinner that is perfect for Memorial Day weekend: shrimp skewers, coconut rice, and a fresh pineapple salsa packed with lime, jalapeño, cilantro, and scallions. Liz keeps the summer theme going with pineapple daiquiris, and the whole episode feels like the kind of simple, flavorful cookout meal you actually want to make at home.

Two burger favorites go head to head: a thick, juicy pub burger and a crispy edged smash burger.

Black cod tacos on the plancha with a crunchy cabbage slaw, charred poblanos, scallions, cilantro, and warm corn tortillas