Barbecue America (Season 6)

Barbecue America (Season 6)
Barbecue America (Season 6) #CreateCooking

Rick Browne

Rick Browne is a renowned barbecue expert and the author of several cookbooks, including The Big Book of Barbecue Sides and Grilling America. He is an award-winning member of the Society of American Travel Writers, and has written for USA Today and Time magazine.

Ireland, Cork
Darina Allen gives us a look at her Ballymaloe Cookery School (including: classes, two grilling demos, gardens, shell house, pig raising, fields of mustard flowers), stay and dine at luxurious Ballymaloe country inn, wonder at the bbq meats at the ancient English Market, enjoy a New Gate restaurant grilled fish demo, breath the air at a nearby seaside village, and film pastoral setting of an Irish country farm.

Scotland, Edinburgh
We'll take a scary night time witches tour, sample cheeses, sausages and bread at their open air street market and food stands, take a tour through the Edinburgh castle, walk the pastures on a sheep farm then enjoy a family lamb barbecue and bagpipe performance, fill our faces with shellfish at the Mussel Inn restaurant, marvel at Clark's historic fish market, and share old city street scenes, views of city from atop the castle, and their wonderful historic gardens.

Jamaica #1 - Ocho Rios
Jamaican "fast food" - Island Grills' famed jerk hamburgers and grilled sweet potatoes, visit to famous Dunn's River Falls, tour of Prospect Plantation sugar cane and process farm, Spring Garden lunch, Coyaba Garden tour, tour and lunch at Evita's, incredible sunrises and sunsets, Jamaica Inn chef grilled spicy shrimp, Walkers Wood jerk demo and seasoning tour.

Jamaica #2 - Montego Bay
Riding the Jamaican bobsleds, swimming with dolphins at Dolphin Cove, Runaway Bay cooking school and chef lessons, soup sisters cooking demo and Bellefield great house tour, Round Hill Villas tour and beaches, RH chef demos three dishes, including ackee, rice and saltfish, cross island trip to Jakes and beachside grilled fish and bammy cooking lesson, jerk pork and chicken at Scotchies.


Barbecue America goes global as pit master Rick Browne travels to 13 countries on five continents, tasting, cooking, photographing, and adapting some of the world’s best outdoor-cooking recipes for American barbecues and kitchens.

Rick finds "Barbecue Heaven" at the Mercado del Porto in Montevideo, Uruguay, takes in a South African brasi at a beautiful winery near Cape Town, visits the bustling nighttime Mankasutra hawker center in Singapore, finds out how to cook “10 second clams” in Japan, and sits down to an authentic Turkish kabob lunch at the Topkapi Palace in Istanbul.

Pack your bags, grab your passport, and above all, bring plenty of napkins.

Distributed by: American Public Television (APT)

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