Pitmaster loves ribs and rigs
If you were watching “Live with Regis and Kelly” Friday morning, chances are you caught a glimpse of a bearded guy decked out in a straw hat and red-and-white tablecloth shirt grilling up a mess of finger-licking barbecue.
That guy was pitmaster, and sometime RVer, Rick Browne, the cookbook author and star of the popular “Barbecue America” summertime series seen on almost 200 public television stations. (See local listings below.)
“This is our second season on the road,” said Browne from his home just outside of Vancouver, Wash., the day before he and his wife, Kathy, headed their 35-foot class A motor home toward the sunrise. “We’re going all over heaven and be gone.”
The Brownes expect to clock in 30,000 miles this summer. They have promotional stops in Ohio and Florida before hitting the Rocky Mountain Stampede in Greeley, Colo. Then it’s off to the Ribs and Soul Fest in Detroit, back to Colorado for the Rocky Mountain BBQ Championship and onto the Iowa State Fair.
And on it goes, crisscrossing America in the comfort of a 2003 Georgie Boy Landau.
Their rig, on loan from Coachmen Industries, “is a standard assembly-line Georgie Boy motor home that anybody in the country can buy,” said Rich Allen, assistant vice president of corporate communications for Coachmen Industries, the parent company of Georgie Boy.
“The only difference with Rick’s rig are the external graphics,” said Allen.
And, there are a few of those — including oversized images of Browne, enormous black and blue Barbecue America signs, logos from more than half-a-dozen sponsors and replicas of cookbook covers.
“We can’t exactly sneak into town,” said Browne. “We get a lot of attention in the campgrounds.”
World traveler
Although Browne had traveled the globe for 35 years as a photojournalist, last year was the first time he had RVed.
“I shot pictures for every major magazine in the world,” he said. “But before RVing, my idea of camping was slow room service.”
RVing is “an incredible lifestyle,” he said. “You can camp and watch your DVD, listen to the stereo, relax in a recliner and take a hot shower. There’s a freezer, microwave and gas stove. That’s the way I like to camp.”
Having the large spacious kitchen and dinning area comes in handy when Browne is scheduled for early morning cooking demonstrations on programs like the “Today” show.
“We do all of our own prep work,” said Browne, “including cutting meats and vegetables, and preparing meringues and soufflés.”
After each appearance, the Brownes pack up their kitchen and move it to the next barbecue event.
“To me RVing is an ideal way to travel,” he said, “and the people are so friendly. They will literally give you the shirt off their back or the food off their plate.”
For more information
“ Rick Browne can be reached through American Barbecue at www.barbecueamerica.com or by writing 2110 S. 29th Court, Ridgefield, WA 98642, or by calling (360) 887-3552.
“ For the broadcast times of “Barbecue America” television show, check the following local public television stations: KPBS in Spokane, KWSU in Pullman, KCDT in Coeur d’Alene and KUID in Moscow, Idaho.
“ Browne’s cookbooks include: “Rick Browne’s Barbecue America TV Cookbook,” (June 2004); “Grilling America,” (Regan Books, $19.95); “The Frequent Fryers Cookbook: How to Deep-Fry Just About Anything That Walks, Crawls, Flies, or Vegetates,” (Regan Books, $24.95); “Barbecue America Cookbook: America’s Best Recipes from Coast to Coast,” with Jack Bettridge (Lyons Press, $19.95); and “Barbecue America: A Pilgrimage in Search of America’s Best Barbecue,” with Jack Bettridge (Time-Life Books, $18.95).
“ For brochures on the Coachmen’s Georgie Boy motor home, contact the Web site at www.georgieboy.com; or write to Georgie Boy Manufacturing, 69950 M62, Edwardsburg, MI 49112; or telephone toll-free (877) 876-9024.
“ Several recipes from Browne’s cookbooks are available on the Wheel Life blog page ( www.spokesmanreview.com /blogs/wheellife/blog.asp). Look for Blackberry-Blueberry-Raspberry -Apple Pie, Car Dogs’ Award-Winning Salmon and Saturday Night Grilled Veggies.
Wheel question
I’m researching an article on cooking in small spaces. Please get in touch with me if you would be willing to share some of your organizing secrets and storage techniques for preparing meals in your RV or boat. I’m particularly interested in your experiences on longer, extended trips.