‘Cue’ The Desserts - Barbecue America’s Rick Browne Fires Up. Unique Barbecued Desserts Celebrating Month of May.

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May is both Eat Dessert First Month and National Barbecue Month and Rick Browne, Doctor of Barbecue, is celebrating the occasion in a truly unique way: Barbecuing Desserts.

May is both Eat Dessert First Month and National Barbecue Month and Rick Browne, Doctor of Barbecue, is celebrating the occasion in a truly unique way: Barbecuing Desserts.

The star of public television’s hit show BARBECUE AMERICA (http://www.barbecueamerica.com), which debuts its second season nationally in May, Browne encourages outdoor cooking enthusiasts to expand their culinary horizons by trying unique and innovative recipes in their own backyard kitchens.

“Just about anything that can be cooked indoors in your oven or stove can be cooked outdoors as well,” says Browne, who quips that grillers should probably avoid “spaghetti and Jell-o as they slip through the grates.”

Browne has created “wow recipes” -- innovative, easy and delicious dessert recipes guaranteed to elicit a ‘wow’ from guests. From the simply delicious Banana Raisin Potstickers with Vanilla-Rum Sauce, to a melt-in-your-mouth Raspberry-Blueberry-Blackberry-Apple Pie, to the truly decadent Quadruple Chocolate Cake to the outrageously elegant White Chocolate Orange Soufflé, Browne proves that even the most difficult-sounding recipe can be successfully prepared outdoors.

The soufflé has earned Browne ‘atta-boys’ from some of the country’s most notable chefs, including Executive Chef Cary Neff of the La Costa Resort in Carlsbad, California who was convinced that a bbq grill was no place for a soufflé. “They were eating their words at the same time they were devouring the soufflés,” Browne noted of the chefs.

Barbecued Ice Cream, one of Browne’s signature dishes, is by far the most-requested recipe for his frequent TV appearances and live cooking demonstrations. A variation on Baked Alaska, the winning dessert blends ice cream, pound cake, preserves, meringue and chocolate sauce to create a truly memorable dish.

“If you really want to dazzle your guests and see their eyes light up,” says Browne, “just lift the lid off your grill and present them with Barbecued Ice Cream…it’s definitely a wow food.”

Grilling fans can see Browne demonstrate unique desserts in the second season of his show, BARBECUE AMERICA…A SECOND HELPING, airing on PBS stations throughout the country (check local listings.) The recipes can also be found in Browne’s upcoming book, Rick Browne’s Barbecue America TV Cookbook. Available in June, it features all of the recipes showcased in the first two seasons as well as two-dozen additional desserts.

Barbecue America is produced by Wishing Wells Productions in association with Oregon Public Broadcasting and is distributed by American Public Television.

Editors Note: For recipe information, or for high-resolution downloadable images, please visit the barbecueamerica.com web site or contact Linda Buckley at buckleycomm@cfl.rr.com.

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