This DVD includes four episodes:
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 souffles.
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.
© 2004 Wishing Wells Productions - all rights reserved
Recipes are available at: BarbecueAmerica dot com
