Rick Browne is not officially a mother, but he’s a great cook and father, as well as a frequent guest of Mother’s Bistro & Bar. He’s also the creator, host, and executive producer of public television’s Barbecue America, currently airing its fifth season on most of the major city public television stations in America.

Rick is also currently in pre-production of Barbecue America 6 (The World Tour), which will see Rick going to 13 countries around the world. At the same time he is currently writing (The) Best Barbecue on Earth, a look at grilling in 25 countries, for release in the spring of 2008. He is also the author of The Big Book of Barbecue Sides, Grilling America, The Frequent Fryer Cookbook, and co-author of The Barbecue America Cookbook.

He may be focusing on the world of barbecue these days, but Rick’s first love was photojournalism. An award-winning photojournalist, he has more than 25 years of travel experience to his credit. His writing and photography assignments span the globe, and he’s been published in a wide variety of major domestic and foreign magazines.

A writer, photographer, pit master, restaurant critic, and consultant, he is also a Doctor of Barbecue, holding an honorary Ph.B (Doctor of Barbecue Philosophy) bestowed upon him by the prestigious Kansas City Barbecue Society for his expertise and commitment to barbecue. He has made multiple appearances on Fox & Friends, the TODAY show, Live with Regis & Kelly, Turner’s Home Plate, and CNN, and has been featured in People Magazine and USA Today. He writes a monthly column (“‘Cue and A”) for Chile Pepper magazine, and (“Que The World”) for the National Barbecue Association’s Q magazine.

He and his wife of 30 years, Kate, are the proud parents of four grown children and three grandchildren, and share their Ridgefield, Washington home with Spoons their cat, and, no kidding, 15 barbecue grills!

M.O.M. Menu

Lunch & Dinner


Fried Green Tomatoes

drizzled with sour cream, served with a side of salsa


Herb-Crusted Prime Rib of Beef au Jus

served with a side of Rick’s mother’s savory & cheesy onion pudding, horseradish cream & sautéed seasonal vegetables

Grilled Pork Chops with Peach Chutney

marinated & grilled “Carlton Farms” pork chops topped with a fresh local peach chutney, served with smashed sweet potatoes & seasonal vegetables


Katie’s 180 Cheesecake

this recipe took first place in desserts at the Jack Daniel’s cook off a few years ago. It’s filled with caramel, pecans & chocolate, in a vanilla cookie crust

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