Quentin Tarantino is debuting “Kill Grill: Cooking With Carnage,” a cooking show where recipes come drenched in theatrical splatter. The premiere on the Chiller Food Network features “Reservoir Ribs” and a cleaver so massive it needs a handler. Each dish is teased as “served with arterial tomato sauce splatter and a dash of irreverent profanity.” The set nods to Kill Bill’s Crazy 88, and the cleanup crew wears hazmat suits. “I just wanted to combine two passions: mouth-watering food and operatic mayhem,” Tarantino said, apron soaked in fake blood. “Why drizzle olive oil when you can spray it like a crime scene? That’s not just cooking—that’s cinematic flavor.” Sous-chef Mia Wallace (no relation) added, “I’m dodging onions and blood capsules. He yells ‘Action!’ then hurls meatballs. It’s a splatter-pasta installation.” Guy Fieri posted, “Flavortown just hit a grindhouse. Eat the lasagna or call backup?” The American Culinary Association is debating Geneva Conventions implications. “I’ve never seen so much sauce,” said spokesperson Linda Giallo. Tarantino is unfazed, teasing “Pulp Friction Chicken” and “Death Proof Duck,” with Samuel L. Jackson narrating seasoning. “Prepare to destroy taste buds and kitchen walls.”