Blazing America's Barbecue Belt: This Season on Barbecue America!
In season four of Barbecue America, Rick Browne leads his viewers through Dixie in search of the roots of barbecue. And what he discovers along the southern routes he travels is that barbecue is as diverse and the people and places of the American South.
week Rick will visit distinctly southern barbecue restaurants from
Huntsville, Texas to Starkville, Mississippi, to Lexington, North
Carolina where he meets the talented chefs and colorful characters
serving up some of the best barbecue in the country. Rick will crash
the kitchens, quiz the cooks, and sniff out the smokers looking for the
secrets of these barbecue Balanchines.
But it's not all about BBQ. Along the way, Rick stops off to meet the best barbecue teams in the country at the National Barbecue Festival in Douglas, Georgia, learns about the humble origins of barbecue at the Frogmore Planatation in Louisiana, and takes his viewers on tours of places like NASA Space Center in Houston and the Civil War Cyclorama in Atlanta.
In each of the series' 13 half-hour episodes, Rick will of course share what he knows with his viewers in his popular backyard barbecue segments, demonstrating and dishing up backyard 'Que recipes that feature lamb and pork loin, prime rib, duck and pheasant, smoked ham, flounder, Thai bbq chicken sate, cola marinated pork riblets along with unique BBQ side dishes like BBQ baked bacon-beans, no-stir risotto, bbq stuffed mushrooms, and Portabella-Yukon gold mashed potatoes.
As usual, desserts will not be forgotten as Rick whips up some barbecued banana splits, Southern cola cake, and pepper-honey grilled cantaloupe. As always, viewers will have access to all of Rick's recipes and cookbooks, along with information about the restaurants and places he visits in the fourth season at Rick's Web site, www.barbecueamerica.com.