cooking baby back ribs
Whether you say BBQ America, Barbeque America or Barbecue America, we are America's program in search of the country's best barbecue and cooking baby back ribs! Rick Browne is creater and host of Barbecue America (produced by Wishing Wells Productions, in association with Oregon Public Broadcasting and distributed by American Public Television) as well as an accomplished author, photographer, pitmaster, restaurant critic and consultant, who holds an honorary Doctorate of Barbecue Philosophy degree. He has more than 25 years of assignments spanning the globe contributing articles and photography, mainly on travel and culinary subjects, to a wide variety of domestic and foreign magazines, including Newsweek, People, Canadian Living, Islands, Travel Holiday, Reader's Digest, Maclean's, Sunset, Burda, AQUA, Wine Spectator, Geo, Diversion, Saveur, Saturday Night and Travel & Leisure. A Special 'Thank You' to the Misty River Band on the great music for the Barbecue America Show! www.mistyriverband.com Some of Barbecue America Season 2 Episode Descriptions BARBECUE AMERICA "A Second Helping" Season Two Episode Descriptions 201. Sunshine State BBQ Rick learns about eating high on the hog at Bubbalou’s Bodacious BBQ in Orlando, Florida. Amid racing pigs, pie-eating and hog-calling contests, he gets a lesson from the Florida Boys barbecue team at Sebring’s Central Florida BBQ Fest and listens in on a last-minute debate as the team presents its pork butt for judging. Mahi Mahi and Fruit Brochettes are the menu du jour, cooked under the California sun at Rick’s “backyard kitchen of the season” at the La Costa Resort & Spa. 202. Big Birds It’s birdie time as Rick visits an emu farm in Vancouver, Washington, then chows down on grilled emu cooked up by chef Cory Schreiber at Portland, Oregon’s Wildwood restaurant. He learns how to cook ostrich from Old Hickory Steakhouse chef Guy Reinbolt in Houston and fires up some ’strich himself along with Grilled Cabbage and awesome Chocolate Apricot Quesadillas. 203. Steak Out Our barbecue guru “steaks” out the Hold ’Em and Hit ’Em barbecue contest in Texas. A champion competitor teaches Rick the why’s and wherefore’s of Texas brisket. Then it’s off to California’s La Costa Resort, where he pops some rib-eyes onto the barbecue and wows chefs coast to coast with his Barbecue Raspberry-Blueberry-Blackberry-Apple Pie. Donning his professor’s garb, Doctor Que (aka Rick Browne, Ph.B) calls Que-school to order for a lesson in barbecuing soufflés. 204. BBQ Goes Upscale At the prestigious Charlotte Shout! Culinary Exhibition in North Carolina, Grill Master Rick is invited to the stage alongside four and five-star chefs for a multimedia presentation befitting an Emmy Awards show. He follows a team of novice competitors from obscurity to fame with their rib-eye roast, then dazzles the backyard set with a Satay-Stuffed Pork Loin, Buttermilk and Bacon Hushpuppies and Grilled Corn with Chili-Butter and visits “hush-puppy heaven” at Bridges BBQ Lodge in Shelby, North Carolina. 205. Claw Your Way to the Top Rick gets real crabby on a visit to San Francisco, sharing secrets of cookin’, clawin’ and eatin’ Dungeness crab. Scoma’s chef Steve Scaraboso provides crackin’ lessons while the Argonaut Hotel chef Chandon Clenard cooks up a mess o’ crustacean. The BBQ Doctor grills up Blue Crab from Louisiana and Red King Crab from Alaska and gives viewers an intimate “backstage” look at Fisherman’s Wharf. 206. Making the Case … For Sausage During a visit to the back kitchen at the famed Luling City Market in Houston, Texas, owner Tom Craig takes Rick and his viewers on a “day in the life of a sausage” tour and reveals the sausage secrets that have delighted diners for years. A quick hop to Seattle finds Rick at the famed Edgewater Hotel’s 6/7 Restaurant overlooking the Puget Sound, where executive chef Hans Reisinger grills a Pacific NW-style BBQ sauce, rice cakes and Pacific King salmon. The Sultan of Sausage cooks up Grilled Wild Mushroom Sausage in the Southern California sun. Dessert is a “uniquely Rick” surprise – something no one else dares to prepare on the grill!