Barbecue America
Episode Descriptions
#101, “Wet vs. Dry Ribs”
Series host Rick Browne takes viewers to the Memphis in May World Championship Barbecue
Cooking Contest—one of the largest barbecue contests in the world—where the “Swine & Dine”
barbecue team prepares Pork Shoulder. Also: a look at Memphis in May’s “Ms. Piggie” costume
contest and a visit to the Memphis eatery, Corky’s Ribs & BBQ. At the backyard barbecue, Rick
prepares “Wet” and “Dry” Pork Ribs.
#102, “BBQ, California Style”
Surf’s up! Rick travels to the 4th World Barbecue Championships in Imperial Beach, California, where
the “Swiss Barbecue Artists” team prepares Grilled Tuna and Fruit & Chocolate Dessert. Also: a
local vintage car rally and a visit to Phil’s Barbeque in Mission Hills, California. At the backyard
barbecue, Rick keeps the California theme going with a recipe for California Tri-Tip.
#103, “Lamb & Brunswick Stew”
At the Greater Columbus Pig Jig Cookoff in Columbus, Georgia, Jo Ann Laney of the “Grill to Go”
barbecue team prepares Brunswick Stew. Also: a sinfully rich dessert from backyard cooker Luther
Echols, and a visit to Mike & Ed’s BBQ in Phenix City, Alabama. Rick prepares his backyard
barbecue version of Leg of Lamb.
#104, “Lobsterfest”
At the Maine Lobster Festival in Rockland, Maine, Rick is joined by guest griller Jeremy Alley, a
lobster fisherman, who prepares Soft-Shell Lobster. Also: the Lobster Festival’s “Official Lobster
Cooker,” and a visit to the Cod’s End restaurant in Tenant’s Harbor, Maine. Rick demonstrates how
to make Crab Cakes and cook Hard-Shell Lobster on the backyard barbecue.
#105, “Kansas City—BBQ Capital”
This episode takes viewers to the self-proclaimed “Barbecue Capital of the World”—Kansas City—
for Brisket “Burnt Ends” and a Pulled Pork Sandwich at local eatery Oklahoma Joe’s. Also: a behindthe-scenes visit to the renowned Kansas City restaurant, Gates Bar-B-Q. Rick prepares Porterhouse
Pork Chops on the backyard barbecue.
#106, “Tenderloin Fit for a King”
Returning to Memphis, Rick meets “Elvis,” and at the Memphis in May World Championship
Barbecue Cooking Contest, the “Cross-Country Cookers” barbecue team prepares Beef Tenderloin.
Also: a look at Elvis’ favorite foods and a visit to Memphis’ Rendezvous restaurant. At the backyard
barbecue, Rick prepares Pork Tenderloin.
#107, “Coast-to-Coast BBQ”
Rick travels to Woodinville, Washington, for Grilled Pacific Northwest Salmon, and visits the Sea
Star Restaurant in Bellevue, Washington, for a lesson in cedar plank cooking. Across the country, a
New England seafood bake is capped off with a sailboat excursion. More coastal cuisine’s in store
when Rick prepares Grilled Mussels and Oysters on the backyard barbecue.
#108, “BBQ, Texas Style”
In Houston, Texas, highlights of the BP World’s Championship Bar-B-Que Contest at the Houston
Livestock Show & Rodeo. Also: a visit to the George Ranch in Richmond, Texas, where cowboys
duplicate 1830s-style cattle roundups and guests are served a traditional trail-ride cookout around a
campfire. Rick prepares T-Bone and Ribeye Steaks on the backyard barbecue.
#109, “Turkey & Tradition”
In Rockland, Maine, Steve Stinson of Lil’ Piggys BBQ prepares Marinated Turkey. Also: Aboard the
U.S.S. Ford in its home port of Everett, Washington, U.S. Navy cooks talk about the challenges of
feeding 300 hungry sailors at sea. Rick prepares North Carolina-Style Turkey on the backyard
barbecue.
#110, “Going Whole Hog”
At the Greater Columbus Pig Jig Cookoff in Columbus, Georgia, the “Grillmasters” barbecue team
prepares a whole hog in a smoker. Also: highlights of a tour of historic Columbus homes and a visit
to Country’s restaurant in Columbus. Rick shows how to cook a small pig on the backyard grill.
#111, “On the Sauce”
In Kansas City, Rick demonstrates how to create homemade barbecue sauce with Ardie Davis,
author of The Great Barbecue Sauce Book. Also: Boardroom Bar B-Q in Shawnee Mission, Kansas,
where owner Scott O’Meara introduces viewers to a variety of sauces; and Arthur Bryant’s restaurant
in Kansas City.
#112, “Texas Brisket”
Rick prepares a brisket with “Baron of Barbecue” Paul Kirk, seven-time World Barbecue Champion
and author of Paul Kirk’s Championship Barbecue Sauces. Also: a visit to Goode Company Barbecue in
Houston. At the backyard barbecue, Rick demonstrates a time-saving brisket recipe that incorporates
a cola marinade.
#113, “Competition BBQ”
At the Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, Tennessee, the “Mad
Momma & The Kid” barbecue team prepares Competition Pork Ribs. Also: visits to the Jack
Daniel’s distillery and Miss Mary Bobo’s Boarding House in Lynchburg. Rick prepares “Beer-Butt
Chicken” on the backyard barbecue.
Press/Publicity Contact: Pat Mallinson, 206.443.6798; pmallinson@kcts.org