Rick Browne This is Me

Education

 Web References

1. 1. Marin Independent Journal - Lifestyles

   www.marinij.com/Stories/0,1413 - [Cached]

   Published on: 8/13/2003   Last Visited: 8/13/2003

   Delivering this little nugget is Rick Browne, "the grill master of the universe" who brought his guys 'n grills road show to COPIA in Napa last month. Browne is the star of the PBS television show "Grilling America" and author of two barbecue books - so far.
   
   This summer, Browne is crisscrossing the country, inspiring backyard chefs to cook entire meals on the grill. Those who don't know where to start can get more specific ideas from his newest book, "Grilling America," (Harper Collins, $25.95).
   
   Even though California is a small player in the world of traditional barbecue - out 'qued by states like Texas and Tennessee - Browne is quick to mention he was a founding member of the California BBQ Association, which hosts competitions all over the state.
   ...
   That more than 75 people turn out to see Browne roast tri-tip, sausage and fresh vegetables from the gardens at COPIA is no surprise to Browne. "Grilling used to be burgers and dogs and chicken, but it's really becoming haute cuisine."
   
   That said, Browne's signature dish is "beer-butt chicken," a recipe he borrowed from an anonymous grill chef in the deep South. "I can't say that I invented it, but I have had some fun with it," he says.
   
   Browne says that whether he's talking to a group of people in California's wine country or a crowd outside a supermarket in Texas, people everywhere are hungry for answers about barbecue.
   ...
   Browne especially appreciates seeing his books dog-eared, with stains and writing all over the pages.
   ...
   Browne says he also wants to help people to develop and hone their grill techniques.
   
   "I have a whole chapter on groking and smilling," he says, admitting that the terms are Browne-isms that he expects will one day be found in the dictionary. They involve a combination of direct and indirect heat, capitalizing on the best of both methods.
   
   Grilling is direct heat, good for sealing in flavors and cooking tender cuts of meat, he says.
   ...
   When the pink comes from the bone toward the surface, Browne adds, the meat is raw and should not be eaten.
   ...
   Not many people are willing to spend the time to smoke their meats as long as Ma Pinkies, but Browne insists that succulent, tender smoked meats can be made on any type and style of grill, as long as it has a lid.
   ...
   Flavor doesn't always have to cost lots of money, Browne adds.
   
   "I shop the grocery aisle for the cheapest sauce I can find, then I hop it up. I'll add spices and herbs. Maybe I'll dump in some apricot preserves and put in a pinch of cumin."
   
   Recently, Browne traveled to Santa Barbara to feed some film executives tenderloins slathered in mustard, brown sugar, cumin, cloves and garlic and a rack of ribs cooked in Coca Cola-chipotle-berry sauce.
   
   Asked just how effective adding fresh berries to a marinade could be, he replies, "Let's just get this straight. Nothing is a waste on barbecue."
   
   Although lots of barbecuers like to inject their meats with flavor, Browne says he's not a fan of injecting, nor of brining. Neither of the methods makes sense to him.
   
   Browne, a home barbecuer for more than 25 years, stumbled into the vast, spicy world of barbecue in 1997, when he went to Kansas to research an article for a magazine.
   
   "We were at this barbecue fest and those people were competing for money. That was my epiphany," he says. He and his editor joined forces and started work on their first barbecue book.
   
   From state to state they traveled, eating their way through contests large and small. Somewhere along the way, Browne started wearing a red and white shirt made out of a tablecloth, which has become his barbecue uniform.
   
   "Everywhere I go, people ask about the shirt. We're going to start selling them through the Web site," he says, then adds, "The shirt works ... but I've got to tell you that wearing a tablecloth isn't all that comfortable. It doesn't really breathe."
   
   Is there anything Browne has not tried to grill? "Jell-O. But I'm working on it.

2. 2. Alameda Times-Star Online - Bay Area Living

   www.timesstar.com/Stories/0,14 - [Cached]

   Published on: 7/9/2003   Last Visited: 7/10/2003

   Barbecue tips from Rick Browne, Grill Master of the Universe
   ...
   Delivering this little nugget is Rick Browne, "the grill master of the universe" who brought his guys 'n' grills road show to COPIA in Napa on Sunday. Browne is the star of the PBS television show "Grilling America" and author of two barbecue books -- so far.
   
   This summer, Browne is crisscrossing the country, inspiring backyard chefs to cook entire meals on the grill. Those who don't know where to start can get more specific ideas from his newest book, "Grilling America," (Harper Collins, $25.95.)
   ...
   Even though California is a small player in the world of traditional barbecue -- out 'qued by states like Texas and Tennessee -- Browne is quick to mention he was a founding member of the California BBQ Association, which hosts competitions all over the state.
   ...
   That more than 75 people turn out to see Browne roast tri-tip, sausage and fresh vegetables from the gardens at COPIA is no surprise to Browne. "Grilling used to be burgers and dogs and chicken, but it's really becoming haute cuisine."
   
   That said, Browne's signature dish is "beer-butt chicken," a recipe he borrowed from an anonymous grill chef in the deep South. "I can't say that I invented it, but I have had some fun with it."
   
   Browne says that whether he's talking to a group of people in California's wine country or a crowd outside a supermarket in Texas, people everywhere are hungry for answers about barbecue.
   ...
   Browne especially appreciates seeing his books dog-eared, with stains and writing all over the pages.
   ...
   Browne says he also wants to help people to develop and hone their grill techniques.
   
   "I have a whole chapter on groking and smilling," he says, admitting that the terms are Browne-isms that he expects will one day be found in the dictionary. They involve a combination of direct and indirect heat, capitalizing on the best of both methods.
   
   Grilling is direct heat, good for sealing in flavors and cooking tender cuts of meat, he says.
   ...
   When the pink comes from the bone toward the surface, Browne adds, the meat is raw and should not be eaten.
   ...
   Not many people are willing to spend the time to smoke their meats as long as Ma Pinkies, but Browne insists that succulent, tender smoked meats can be made on any type and style of grill, as long as it has a lid.
   ...
   Flavor doesn't always have to cost lots of money, Browne adds.
   
   "I shop the grocery aisle for the cheapest sauce I can find, then I hop it up. I'll add spices and herbs. Maybe I'll dump in some apricot preserves and put in a pinch of cumin."
   
   Last week, Browne traveled to Santa Barbara to feed some film executives tenderloins slathered in mustard, brown sugar, cumin, cloves and garlic and a rack of ribs cooked in Coca Cola-chipotle-berry sauce.
   
   Asked just how effective adding fresh berries to a marinade could be, he replies, "Let's just get this straight. Nothing is a waste on barbecue."
   
   Although lots of barbecuers like to inject their meats with flavor, Browne says he's not a fan of injecting, nor of brining. Neither method makes sense to him.
   
   Browne, a home barbecuer for more than 25 years, stumbled into the vast, spicy world of barbecue in 1997, when he went to Kansas to research an article for a magazine.
   
   "We were at this barbecue fest and those people were competing for money. That was my epiphany," he says. He and his editor joined forces and started work on their first barbecue book.
   
   From state to state they traveled, eating their way through contests large and small. Somewhere along the way, Browne became an official'cue head. He started wearing a red and white shirt made out of a tablecloth, which has become his barbecue uniform.
   
   "Everywhere I go, people ask about the shirt. We're going to start selling them through the Web site," he says, then adds, "The shirt works ... but I've got to tell you that wearing a tablecloth isn't all that comfortable. It doesn't really breathe."
   
   Is there anything Browne has not tried to grill? "Jell-O. But I'm working on it.
   ...
   Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside, but Browne prefers to let it pass through.
   
   Cook for 11/2 to 2 hours.

3. 3. Daily Review Online - Bay Area Living

   www.dailyreviewonline.com/Stor - [Cached]

   Published on: 7/9/2003   Last Visited: 7/10/2003

   Barbecue tips from Rick Browne, Grill Master of the Universe
   ...
   Delivering this little nugget is Rick Browne, "the grill master of the universe" who brought his guys 'n' grills road show to COPIA in Napa on Sunday. Browne is the star of the PBS television show "Grilling America" and author of two barbecue books -- so far.
   
   This summer, Browne is crisscrossing the country, inspiring backyard chefs to cook entire meals on the grill. Those who don't know where to start can get more specific ideas from his newest book, "Grilling America," (Harper Collins, $25.95.)
   ...
   Even though California is a small player in the world of traditional barbecue -- out 'qued by states like Texas and Tennessee -- Browne is quick to mention he was a founding member of the California BBQ Association, which hosts competitions all over the state.
   ...
   That more than 75 people turn out to see Browne roast tri-tip, sausage and fresh vegetables from the gardens at COPIA is no surprise to Browne. "Grilling used to be burgers and dogs and chicken, but it's really becoming haute cuisine."
   
   That said, Browne's signature dish is "beer-butt chicken," a recipe he borrowed from an anonymous grill chef in the deep South. "I can't say that I invented it, but I have had some fun with it."
   
   Browne says that whether he's talking to a group of people in California's wine country or a crowd outside a supermarket in Texas, people everywhere are hungry for answers about barbecue.
   ...
   Browne especially appreciates seeing his books dog-eared, with stains and writing all over the pages.
   ...
   Browne says he also wants to help people to develop and hone their grill techniques.
   
   "I have a whole chapter on groking and smilling," he says, admitting that the terms are Browne-isms that he expects will one day be found in the dictionary. They involve a combination of direct and indirect heat, capitalizing on the best of both methods.
   
   Grilling is direct heat, good for sealing in flavors and cooking tender cuts of meat, he says.
   ...
   When the pink comes from the bone toward the surface, Browne adds, the meat is raw and should not be eaten.
   ...
   Not many people are willing to spend the time to smoke their meats as long as Ma Pinkies, but Browne insists that succulent, tender smoked meats can be made on any type and style of grill, as long as it has a lid.
   ...
   Flavor doesn't always have to cost lots of money, Browne adds.
   
   "I shop the grocery aisle for the cheapest sauce I can find, then I hop it up. I'll add spices and herbs. Maybe I'll dump in some apricot preserves and put in a pinch of cumin."
   
   Last week, Browne traveled to Santa Barbara to feed some film executives tenderloins slathered in mustard, brown sugar, cumin, cloves and garlic and a rack of ribs cooked in Coca Cola-chipotle-berry sauce.
   
   Asked just how effective adding fresh berries to a marinade could be, he replies, "Let's just get this straight. Nothing is a waste on barbecue."
   
   Although lots of barbecuers like to inject their meats with flavor, Browne says he's not a fan of injecting, nor of brining. Neither method makes sense to him.
   
   Browne, a home barbecuer for more than 25 years, stumbled into the vast, spicy world of barbecue in 1997, when he went to Kansas to research an article for a magazine.
   
   "We were at this barbecue fest and those people were competing for money. That was my epiphany," he says. He and his editor joined forces and started work on their first barbecue book.
   
   From state to state they traveled, eating their way through contests large and small. Somewhere along the way, Browne became an official'cue head. He started wearing a red and white shirt made out of a tablecloth, which has become his barbecue uniform.
   
   "Everywhere I go, people ask about the shirt. We're going to start selling them through the Web site," he says, then adds, "The shirt works ... but I've got to tell you that wearing a tablecloth isn't all that comfortable. It doesn't really breathe."
   
   Is there anything Browne has not tried to grill? "Jell-O. But I'm working on it.
   ...
   Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside, but Browne prefers to let it pass through.
   
   Cook for 11/2 to 2 hours.