Barbecue isn't just about hot dogs, burgers and chicken anymore. According to "GrillMaster of the Universe" Rick Browne, also known as Dr. Que to his fans across the country, you can grill just about anything - except perhaps oatmeal, tomato soup and jello!

From barbecue cobra and mouth-watering pies to grilled baked beans in pineapple boats, Rick's bold recipes and grilling expertise have earned him a unique distinction shared by only two dozen people in the United States: an honorary Ph.B (Doctorate of Barbecue Philosophy), bestowed upon him by the prestigious Kansas City Barbeque Society.

Rick has thoroughly researched the world of outdoor cooking by crisscrossing the United States and Canada numerous times visiting festivals and barbecue restaurants and interviewing dozens of pitmasters.

Today, he's a "smokin' and grillin' expert" and has published four books on the topic: The Barbecue America Cookbook, Grilling America, The Frequent Fryer's Cookbook and his newest book, Rick Browne's Barbecue America TV Cookbook, to be released in May. Rick's secret to barbecue? Have fun, experiment, try new recipes and techniques and never put the barbecue sauce on until the last 10 minutes!

Further establishing his "Q-dentials" in the barbecue field, Rick is the host of the public television series, "Barbecue America." In the second season of "Barbecue America.A Second Helping," Rick travels more than 30,000 miles in his customized motorhome exploring barbecue festivals and demonstrating his grilling prowess. Rick's key ingredients used in every show: a sprinkling of mirth, several dashes of blarney, ½ cup of joy and 1 full cup of laughter. A bona fide barbecue super-hero, Rick continues to be revered by the likes of Al Roker and Regis Philbin and has been a regular in the media. His grilling tips have appeared on many television programs including The Today Show, Live with Regis & Kelly and CNN and he's been featured in People and USA Today.

Rick is a member of the International Association of Culinary Professionals, Canadian Barbecue Smokers, National Barbecue, International Bar-B-Que Cookers, Western BBQ and the World Barbecue Associations, and the Kansas City Barbeque Society. He is a founding member of the California Barbecue Association, a KCBS-certified barbecue judge, and a Distinguished Lecturer for the Instiutute of Food Technology.

Rick and his wife of 26 years, Kathy, are proud parents of four grown children and two grandchildren. They share their Vancouver, Wash., home with their devoted pets and their 15 barbecue grills.

Check out our previously featured chefs:
Diana Barrios Trevino
Ken Enck
Susan Goss
Giuliano Hazan
Katy Keck
Nancy Kennedy
Jack McDavid
Rick Rodgers
Carrie Starcher