Rick Browne

Rick, a renowned barbecue and grilling expert, authored: The Big Book of BBQ Sides, Grilling America, The Frequent Fryer Cookbook, and co-authored The Barbecue America Cookbook.

An award-winning photographer he has more than 25 years of experience as a photojournalist to his credit. 

Rick has appeared multiple times on Fox & Friends, the TODAY show, Live with Regis & Kelly, and CNN, and been most recently featured in People Magazine, Bon Appetit, Consumers Digest, Good Housekeeping  and USA Today.

BBQA is airing it’s fourth season in the Spring, RAG will begin it’s second season starting in June. Rick is a renowned barbecue and grilling expert and the author of The Big Book of BBQ Sides, Grilling America, The Frequent Fryer Cookbook, and co-author of The Barbecue America Cookbook. Media across the country have referred to him as: the "Grill Master of the Universe," "American's Barbecue Guru," and "THE Doctor of Barbecue," and even "The Babe Ruth of BBQ" (because, the Tennessee reporter said, "when he gets up to the plate he always hits a home run.") He may be focusing on the world of barbecue these days, but Rick's first love was photojournalism. He spent 25 years 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, Canadian Living, Islands, Travel Holiday, Reader's Digest, Sunset, Burda, Wine Spectator, Geo, Diversion, Saveur, and Travel & Leisure.

His kitchen/food shots have been published in most of the world's leading food and wine magazines. Additionally Rick writes a monthly column about bbq for Chile Pepper magazine entitled "Que & A,” and is frequently called upon by various media like the Washington Post, USA Today, People Magazine, Bon Appetit, and Better Homes & Gardens, as a barbecue expert. 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, Bon Appetit, Good Housekeeping Better Homes & Gardens, and USA Today. He was the focus of numerous articles and interviews in both print and broadcast media during a 36,000-mile road-trip with wife, Kate, in 2002-03 promoting his books, his sponsors, and the Barbecue America television series.

Rick has been a spokesperson for the following corporations: BIC, The Propane Education & Research Council, McCormick spices, Bruce Foods, ConAgra's PAM grilling sprays, Fire Stone griils, Barbeques Galore, Char-Broil, the National Pork Board, Bush Beans, CrockPot BBQ Pit, Cattlemen's bbq sauce, Oregon Spice, and Poultry Pal. Browne, born in Brantford, Ontario, Canada, has spent the past seven years researching barbecue across the US and Canada 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 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. He and his wife of 27 years, Kate, are the proud parents of four grown children and two grandchildren, and share their Vancouver, Wash., home with their devoted pets Spats the dog and Spoons the cat, and, of course, Rick's 21 barbecue grills!