Rick Browne, Ph.B

Rick Browne is the creator, host, and executive producer of public television's popular Barbecue America TV series (described as a cooking and travelogue highlighting America’s outdoor culinary landscape). In May of 2009 BBQA aired its seventh season on more than 230 public TV stations nationwide, his 7 years of programs are shown somewhere in the US almost every day of the week.

Rick is a renowned barbecue and grilling expert and the author ten self-illustrated cookbooks. Media across the country have referred to him as: the "Grill Master of the Universe," “The Char Czar,” "American's Barbecue Professor," and "The Guru of the Grill."

Rick's bestselling books include The Best Barbecue on Earth, The Big Book of Barbecue Side Dishes, Grilling For All Seasons, The Barbecue America Cookbook, Barbecue America: A Pilgrimage in Search of America's Best Barbecue, The Ultimate Frying Guide, and four others.

He spent 25 years as a photojournalist covering breaking news, entertainment personalities, travel, and culinary subjects across the globe and his work has been published in a wide variety of domestic and foreign magazines, including Time, Newsweek, People, USA Today, Islands, Travel Holiday, Reader's Digest, Sunset, Burda, Saveur, and Travel & Leisure.

His kitchen/food shots have been published in most of the world's leading food and wine magazines. Additionally Rick is a contributing editor for the Fiery Foods & Barbecue Super Site and has written for Bon Appetite, Consumer’s Digest, Maxim, and other magazines, as a barbecue expert.

His cameras have recorded images of some of the world’s best-known celebrities, including: Johnny Carson, Pope John Paul, Willie Nelson, Robin Williams, Elizabeth Taylor, <athew Broderick,  Sarah Jessica Parker, Bill Murray, Clint Eastwood, Mohammed Ali, Rosemary Clooney, Sonny and Cher, Ray Charles, Malcolm Forbes, Vietnam's Pres. Thieu, Thailand’s King Bhumibol, Joan Baez, Prince Andrew, Jimmy Stewart, Liza Minnelli, Merle Haggard, Matthew Broderick, and Nathan Lane, and all the Presidents since Richard Nixon.

Sporting events worldwide have been no stranger to him as he’s covered: Super Bowls, NBNA Playoffs, NHL Stanley Cups, Olympics, World Series, Iron Man Triathlon (Hawaii), World Cup Skiing, World Cup Soccer, US Open and Pebble Beach golf, the Hong Kong International dragon boat races, World Championships in figure skating and speed skating, WWF wrestling, Mohammed Ali bouts, the Iditarod sled-dog race, the Rose Bowl, and the World Championship Chariot Races.

Rick holds an honorary Ph.B. (Doctor of Barbecue Philosophy) degree bestowed upon him by the prestigious Kansas City Barbecue Society for his expertise and commitment to barbecue, has been invited for multiple appearances on “Fox & Friends,” the “TODAY” show, “Live with Regis & Kelly,” and CNN, and has been featured in People Magazine, Good Housekeeping, Consumer’s Digest, Better Homes & Gardens, and USA Today.

Born in Brantford, Ontario, Canada, he spent the past eight years researching barbecue across the US, Canada, and 125 countries around the world, by visiting festivals, barbecue restaurants and interviewing dozens of pitmasters and backyard barbecue enthusiasts for his books and television programs.

He's a member of the International Association of Culinary Professionals, the Canadian Barbecue Smokers Association, The Society of American Travel Writers, 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.

Television:   

A Century of Restaurants – 2011 KQED, San Francisco- APT

Barbecue America 7 – 2009 NETA.

Barbecue America 6 – 2008 NETA.

Barbecue America 5 – 2007 Host Station – Iowa Public Television

Barbecue America 4 – 2006 Host Station – Iowa Public Television

Barbecue America 3 – 2005 Host Station – Iowa Public Television

Barbecue America 2 – 2004 Host Station – Oregon Public Television

Barbecue America 1 – 2003 Host Station – Seattle Public Television

A 13 part cooking and travel series around the US in pursuit of “America’s best barbecue.” States visited include: Missouri, Kansas, Texas, Tennessee, North Carolina, South Carolina, Georgia, California, Alabama, Florida, Oregon, Washington, Mississippi, Maine, Michigan, Illinois, Iowa, and Ohio. Also visits to British Columbia and Australia. The 6th-8th year of the series involve travel and taping shows in 39 countries. In 2007 episodes from the current and previous seasons were aired over 1,000 times in May-June-July alone, on over 282 public TV channels nationwide, reaching upwards of 75 million households.

GRILLIN' WILD – 2011 – The Sportsman Channel

Ready, Aim…Grill – 2006 – The Outdoor Channel

Ready, Aim…Grill – 2005 – The Outdoor Channel

A 13 part cooking, travel and hunting series for fishermen and hunters. States we visited included: Alaska, Wyoming, Idaho, Florida, Maine, and Texas. Also visits to British Columbia (Vancouver Island), South Africa, and New Brunswick.

 

Books:   

1001 Best Grilling Recipes, Agate Press, 2011, Chicago, IL

The Ultimate Frying Guide, Skyhorse Publishing, 2010, New York, NY

Grilling For All Seasons, Sellers Publishing, 2009, Portland, ME

The Big Book of BBQ Side Dishes, Sellers Publishing, 2009, Portland, ME

Best Barbecue on Earth, Ten Speed Press, 2008, Berkeley, CA

Grilling America, Regan Books, 2004, New York

The Frequent Fryers Cookbook, ReganBooks, 2004, New York

The Barbecue America Cookbook, Lyons Press, 2002, Guilford, CT

Barbecue America, Time-Life Books, 1999, Arlington, VA

Cookbooks involving travel around the US visiting barbecue festivals and competitions, barbecue restaurants, gathering recipes, taking photographs.

 

A Day in the Life of Thailand, HarperCollins, 1995, San Francisco

Planet Vegas, HarperCollins, 1995, San Francisco

Hong Kong: Here Be Dragons, Stewart-Tabori & Chang, 1992, New York

Ensemble books edited and directed by Rick Browne and Jim Marshall involving 30-80 photographers from around the world gathering in one location to photograph everyday life for one day (Day in the Life), and for one week (the other two books).