RIDGEFIELD RESIDENT Rick Browne, on left, is shown here judging the pork shoulder category at the Charlotte Q-City Barbecue Championship, in Charlotte, NC. Photo courtesy of Rick Browne
BARBECUE AMERICA MAGAZINE debuted on April 29 and is now on newsstands, and in grocery, retail and big box stores nationwide. Photo courtesy of Rick Browne
RICK BROWNE RECENTLY mingled with some barbecue enthusiasts on the Las Vegas strip, including these KISS impersonators. Photo courtesy of Rick Browne
Ridgefield resident Rick Browne has found yet another way to immerse himself in barbecue.
Earlier this month, Browne debuted as editor in chief of Barbecue America Magazine, which he claims is the first and only consumer print magazine in North America dedicated solely to barbecue and the outdoor cooking lifestyle. The May/June 2014 issue of the bi-monthly magazine is now available in stores and other retail outlets around the country.
“A lot of food magazines dedicate one issue a year to barbecue,’’ Browne said. “Most people we know barbecue all year round so we wanted to have a totally-dedicated barbecue magazine.’’
It’s fitting that Browne would become editor of a “totally-dedicated barbecue magazine.’’ Browne is one of only 23 people in the world with an honorary Doctorate of Barbecue Philosophy from the Kansas City Barbeque Society. Browne is an internationally-recognized barbecue chef and certified barbecue judge. Most notably, he is known as the creator, host, and executive producer of several TV shows, including American Public Television’s Barbecue America, and the author of 16 cookbooks.
“I consider myself part of the barbecue family,’’ Browne said. “Basically, barbecue is in my blood. It’s a passion with me. What we are doing is transferring that passion into all aspects of barbecue.’’
Barbecue America debuted in over 33,000 retailers across North America on April 29, just in time for National Barbecue Month and the official kickoff of grilling season. Within the pages of Barbecue America, readers will find tips on buying and preparing a grill, grill and smoker reviews, overviews of the hottest barbecue competitions, and features on some of the teams and celebrities making barbecue news.
“Whether it’s new grill gadgets, products, trends, or lip-smacking recipes from world-famous pitmasters, Barbecue America Magazine has something for everyone from backyard grillers to experienced barbecue gurus,’’ read a press release announcing the official launch of the magazine.
“With over 80 percent of U.S. households owning a barbecue, grill, or smoker, it’s amazing to think that there hasn’t been a regular consumer magazine dedicated to barbecue before now,” Browne said. “Finally, there is a magazine available to consumers that gives them a 360-degree view of barbecue. From reporting on the most successful competitive teams, to shared tips and recipes from the legions of dedicated backyard barbecuers, to visits to the pits of America’s most popular barbecue joints, Barbecue America Magazine is dedicated to sharing the tips and secrets of great barbecue.”
The premier issue of Barbecue America Magazine highlights ribs and features 30 rib recipes from some of the best barbecuers on earth. Other topics in this issue include salt block cooking, thermometers, the magic of indirect cooking, venison recipes, pairing wine-beer-and spirits with barbecue, as well as reports on barbecue competitions across the country.
Browne also shares “5 Basic Barbecue Tips to Kick Off National Barbecue Month” from the premier issue of Barbecue America Magazine:
• 1. Preheat your grill: Charcoal briquettes need 45 minutes to fire up, lump charcoal and raw wood logs need 30 minutes, and instant-on gas and electric grills need 15 minutes.
• 2. Allow food to come to room temperature: Bring your food to room temperature before grilling, cover it, and don’t let it sit unrefrigerated for longer than 20 to 30 minutes.
• 3. Use the right equipment: The proper tools for a safe and enjoyable barbecue are key. Invest in long tongs with rubber grips and clamshell jaws, long barbecue spatulas, barbecue gloves or silicone pot holders, and top-quality brass grill-cleaning brushes.
• 4. Use a water pan: Water pans add moisture to whatever you’re cooking, stop grease splatters and fires, and help keep the temperature inside the barbecue steady.
• 5. Be patient, don’t peek: Keep the lid on the barbecue closed. Every time you lift the lid, you lose up to 15 minutes of cooking time. Get to know your barbecue, trust it, and limit your peeking.
Barbecue America Magazine retails for $6.99 and will be on shelves in over 33,000 retailers across the United States and Canada (including Barnes & Noble, Wal-Mart, Target, Kmart, Home Depot, Kroger, Safeway, Sam’s Club, Tractor Supply, and Loblaws).
For more information, see www.bbqam.com.
