Hopefully you read my recent review of Rick Browne’s great cookbook 1001 Best Grilling Recipes. Well, I was tickled to death that his publishing company found me and offered his book; I’m even more excited that Rick agreed to an interview! It was very cool catching up with him and learning more.

1.Wow – 1000 Recipes! Did you have more than 1000 to start, or was it a challenge to find that many which met your standards?
I had about 450-500 to start, worked up the rest from my notes and other cookbooks.

2.For a recipe to make this book, what are some of the criteria you were looking for?
Something that is easy to cook, is appetizing and attractive, and something hunters and fishermen would love to try; aimed at getting them to try new recipes – things they hadn’t thought of doing with game, game birds or fish.

3.When one is asked to write a cookbook – are you really expected to test all of these personally, or do you merely compile them?
I’ve tested many but after writing 11 cookbooks, and cooking for my TV Series on PBS (Barbecue America), and on the Outdoor Channel (Ready, Aim…Grill) – I pretty much know what works.

4. What are a couple of your favorites?
Chocolate Moose, Grilled Buffalo Ribeye Steaks with Roquefort Butter, Grouse Smothered in Sour Cream, Grilled Salmon Steaks with Hazelnut Crust, Wild Turkey Enchiladas

5.As the “Grill Master of the Universe” is it your favorite way to cook? Do you ever use regular methods?
I use every possible method of cooking, bbq over wood, charcoal, briquesttes, electric and gas – conventional ovens – campfires – solar bbq’s – you name it I’ve cooked on it.

6.You were a photojournalist for a long time; is this (food media) where you are most comfortable?
I’m very comfortable here but love wildlife photography, photojournalism, environmental portraits and travel photography – have made a living doing all of these in the past

7.For people new to BBQ’ing – what are some of the most common mistakes?
Don’t keep lifting the lid to check what you’re cooking (you lose valuable heat) – Buy and use a good meat thermometer– don’t put the sauce on what you’re cooking until the last 5-10 minutes (if at all) want the taste of the fish, fowl or meat to come through first. Sauces are there to enhance the flavor and I often serve mine on the side.

8.Do you enjoy wild game often? Have a favorite?
Whenever I can, I love elk, moose, venison, rabbit, wild boar, wild turkey, duck, pheasant, grouse, antelope, etc. Just about everything.

9.What is next for you?
Working on a book entitled “A Century of Restaurants”, where I have driven more than 40,000 miles across the country to profile 100 of America’s oldest restaurants (all between 100-300 years old) for Andrews McMeel Publishing, it’s due out in June 2012. A massive undertaking. Also bringing Grillin’ Wild to life as a TV cooking series on the Sportsmen Channel. And also bringing Barbecue America back to public TV after a two-year hiatus to work on the above projects. It will be my 8th season cooking barbecue, and we’ll be doing “Big City BBQ” in places you would not expect world-class barbecue: New York, Chicago, Washington DC, Denver, San Francisco, and Las Vegas. Phew! I’m tired already.

Thanks again to Rick for taking the time to answer some questions. You can visit Rick’s site here: Rick Browne, PhB