The guru of barbecue, Rick Browne travels the country in search of America's best barbecue. Join him as he learns tips from the pros that you can use in your own backyard.
TWO DVD Set including 8 episodes:
The guru of barbecue, Rick Browne travels the country in search of America's best barbecue. Join him as he learns tips from the pros that you can use in your own backyard.
BBQ Goes Upscale
At the Charlotte Shout! Culinary Exhibition in North Carolina, Grill Master Rick is invited to the stage alongside five-star chefs. Then Rick dazzles our taste buds with a Satay-Stuffed Pork Loin, Buttermilk and Bacon Hushpuppies and Grilled Corn with Chili-Butter.
Meatless in Seattle
Rick takes us to the famed Pike Place Market in Seattle for a unique barbecue competition that features fish and veggies. Then we tour the acclaimed Palace Kitchen with Chef Tom Douglas. The BBQ Guru shows you how to make Teriyaki Eggplant, Cedar-Planked Salmon and BBQ Lemons.
Yan Really Can Cook
With guest Chef Martin Yan, enjoy the throngs of shoppers in Chinatown and the pageantry of the Chinese New Year. Chef Yan shows how the Chinese cook BBQ Pork, while Rick creates and awesome Peking Duck on a Can with a dessert of Barbecue Potstickers.
Orange You Glad?
The Grill Master visits with orange grower Squire Smith and then connects with the Volunteer Fire Department cooking team from Aubreyville, Georgia who use local fruits in their award-winning recipes. Rick demonstrates his Bon Appetite Browne-Sugar Ribs with Citrus Sauce then visits Don Pepe's Cuban Café in Orlando.
Sunshine State BBQ
Rick eats high on the hog at Bubbalou's Bodacious BBQ in Orlando, Florida amid racing pigs, pie-eating and hog-calling contests. Mahi Mahi and Fruit Brochettes are the menu du jour, cooked under the California sun at the La Costa Resort & Spa.
Steak Out
Our barbecue guru "steaks" out the Hold 'Em and Hit 'Em barbecue contest in Texas. Then off to California's La Costa Resort, where he pops some rib-eyes onto the barbecue and wows chefs with his Barbecue Raspberry-Blueberry-Blackberry-Apple Pie. Guru Que shows you how-to barbecuing soufflés.
Que the World
Chef Browne embarks on an international adventure with Victor Torres, a pitmaster from the Dominican Republic; super chef Cary Neff from California's La Costa Resort & Spa; and Ruben Perez from Don Pepe's Cuban Café in Orlando. Rick cooks up Cuban Mojo Pork in a Paper Bag, Caribbean Blood-Orange Sauce and Grilled Fijian Coconut and Mango Flan.
Eat, Drink & Be Merry
Rick tours Napa vineyards, restaurants and the Peju Winery discovering just the right wine to pair with grilled lamb. At the Rutherford Grill, Rick samples a plate of knife-and-fork ribs and awesome grilled artichokes. Rick then shows you how-to grill Venison Medallions, BBQ Saturday Night Veggies and Grilled Angel Food Cake and Fruit Kabobs.
(c) 2004 Wishing Wells Productions - all rights reserved
Recipes are available at: BarbecueAmerica.com
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