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Rick Browne is creator, host and executive producer of public television's Barbecue America, a production of Wishing Wells Productions in association with Oregon Public Broadcasting currently in its second season.A renowned barbecue and grilling expert, he is also the author of Rick Browne's Barbecue America TV Cookbook (2004), Grilling America and The Frequent Fryer Cookbook, (Regan Books, NY 2003) and co-author of The Barbecue America Cookbook (The Lyons Press, 2002).He may be focusing on the world of barbecue these days, but Rick's first love was photojournalism. An award-winning member of the Society of American Travel Writers, he has more than 25 years of experience to his credit.His writing and photography assignments centering on breaking news, travel and culinary subjects, span the globe and have been published in a wide variety of domestic and foreign magazines, including Time, Newsweek, People, USA Today, Canadian Living, Islands, Travel Holiday, Reader's Digest, Maclean's, Sunset, Burda, AQUA, Wine Spectator, Geo, Diversion, Saveur, Saturday Night and Travel & Leisure.A writer, photographer, pitmaster, restaurant critic and consultant, he is also a Doctor of Barbecue, holding an honorary Ph.B (Doctor of Barbecue Philosophy) bestowed upon him by the prestigious Kansas City Barbeque Society for his expertise and commitment to barbecue. He has appeared on Fox & Friends, the TODAY show, Live with Regis & Kelly and CNN, and has been featured in People Magazine and USA Today. In addition, he was the focus of numerous articles in both print and broadcast media during a 30,000 mile road-trip this past year promoting his books and television program.He serves as a spokesman for Bayou Classic, Barbeques Galore, Bush's Baked Beans, Georgie Boy, Louisiana Hot Sauce, Mexene Chili Powder, Cajun Injector, The National Pork Board, The Propane Education and Research Council, Aidelle's Sausage and BIC charcoal lighters.Browne, born in Brantford, Ontario, Canada, he has spent the past seven years researching barbecue across the US and Canada by visiting festivals, barbecue restaurants and interviewing dozens of pitmasters for his books and television program. In his frequent role as an editorial food photographer, he has worked with many of the world's greatest chefs including: Julia Child, Jacques Pepin, Martin Yan, Paul Bocuse, Giuliano Bugialli, Marcella Hazan, Jeremiah Tower, Joachim Splichal, Charlie Trotter, Susan Spicer and Roger Verget. His kitchen/food shots have been published in most of the world's leading food and wine magazines.He's a member of the Canadian Barbecue Smokers Association, the National Barbecue Association, the International Bar-B-Que Cookers Association, the Kansas City Barbecue Society, the World Barbecue Association, and is a founding member of the California Barbecue Association. As a KCBS-certified barbecue judge he has judged at the Kansas City Royal, Blue Springs Invitational, Portland's Bones-n-Brew, Memphis in May, and the Jack Daniel's World Championship Invitational barbecue contests.He and his wife of 26 years, Kate, are the proud parents of four grown children and two grandchildren, and share their Vancouver, Wash. home with their devoted pets Spats the dog and Spoons the cat, and, of course, their 15 grills!