Rick Browne is a writer photographer, pit master, restaurant critic, and consultant—a man of all trades. He has written for several publications, including Time, Newsweek, People, and USA Today. He is also the author of The Ultimate Guide to Frying and the Big Book of Barbecue Sides. Rick holds an honorary PhB (Doctorate of Barbeque Philosophy) bestowed on him by the esteemed Kansas City Barbeque society. He lives in Vancouver, Washington.
Rick Browne, best-selling author, host, and producer of Barbecue America, has traveled to 100 of the oldest restaurants across America to share the charm, history, and appeal that made these establishments successful for 100 years or more. Some are as many as 300 years old. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, mouthwatering descriptions of some of its signature dishes, fun facts that make each place unique, and hundreds of beautiful photos that capture the spirit of each establishment. It's everything you need for an armchair tour of 100 historic restaurants that have made America great.
Grillin' Wild shares the wonderful recipes, cooking tips, and menu suggestions that have made the TV series popular with Browne's audience. Recipes have been gathered from gulf fishing and wild boar hunting in the steamy swamplands of Florida, a trip to Alaska’s Chigicoff Island for grilled fresh local shrimp, and many other exotic locations. Rick’s new, creative, and easy-to-fix recipes broadly cover the entire range of wild game, game birds, waterfowl, and ocean, lake, and river fish, from Grilled Buffalo Ribeye Steaks with Roquefort Butter, Curried Bear Meatballs, and Grilled Gator Kabobs to Snow Goose with Brandy Sauce, Grilled Halibut with Crab and Shrimp Sauce, and Basil-Ginger Swordfish Steaks.