Rick Browne
<B>Rick Browne</B> is a writer photographer, pit master, restaurant critic, and consultant—a man of all trades. He has written for several publications, including <I>Time</I>,<I> Newsweek</I>,<I> People<I>, and <I>USA Today</I>. He is also the author of <I>The Ultimate Guide to Frying </I>and the <I>Big Book of Barbecue Sides</I>. Rick holds an honorary PhB (Doctorate of Barbeque Philosophy) bestowed on him by the esteemed Kansas City Barbeque society. He lives in Vancouver, Washington. </I></I></B></B>