Rick Browne pats his belly and says, "I call this my 'Doctor's dissertation.'" He actually holds a doctorate in barbeque philosophy. Rick came to this knowledge kind of late in life. He is a photo-journalist by trade, traveling around the globe for assignments. It was the assignment that took him to Kansas City that was the beginning of barbeque enlightenment.
Right now, Rick is criss-crossing the country preaching the gospel of "low and slow." Referring to the heat and time it takes to make really good barbeque. In a custom-painted RV, he's promoting his new books, and getting tips and pointers from 'Cue-ers for his PBS TV show. The books: "Grilling America" and "The Frequent Fryers Cookbook" both from Regan Books, are filled with recipes and fun photos.
"Grilling America" by Rick Browne
Low and slow may be for purists, but Rick is also an advocate of "Smilling. Technically, he calls himself a "Groker." Smilling or Groking (combining the techniques of grilling and smoking) is a quick way to take advantage of the grills fast cooking properties. There is a great chapter in "Grilling America" with a chart of different woods for smoking.
"The Frequent Fryers Cookbook" by Rick Browne
We also chatted about a couple of HOT desserts, Barbequed Ice Cream and Deep Fried Ice Cream. More on that on upcoming shows! Links
Right now, Rick is criss-crossing the country preaching the gospel of "low and slow." Referring to the heat and time it takes to make really good barbeque. In a custom-painted RV, he's promoting his new books, and getting tips and pointers from 'Cue-ers for his PBS TV show. The books: "Grilling America" and "The Frequent Fryers Cookbook" both from Regan Books, are filled with recipes and fun photos.
