"Best Barbecue On Earth"

Chef and pit master Rick Browne recently went around the world, seeking the best grilling recipes and methods on the planet.

He put the mouthwatering results in his latest cookbook, "The Best Barbecue on Earth."

But is he up to The Early Show's "Chef on a Shoestring" challenge of preparing a three-course meal for four on our measly budget of $40?

Viewers found out Saturday!

His menu started in England, moved to Jamaica, and wound up back in the United States.

His menu: Stilton-Stuffed Mushrooms with Herb Butter; Taxi Stand Jerk Chicken with Pineapple Mango Salsa, and Brown Bag Apple Pie, baked on the grill.

Browne created, hosts, and is the executive producer of public television's "Barbecue America," now in its fourth season.

"Grilling is a much more refined culinary art than, say, throwing your meat on the hot barbecue grill and turning it once or twice so it doesn't burn," Rick writes in the introduction. "A better way to grill is to use a combination of direct grilling - the aforementioned throwing the food on a hot grill - and indirect grilling, moving the food away from the hottest part of the grill, cooking it slowly, and thereby keeping it juicy, tender, and loaded with flavor."


  • When barbecuing, be patient! Don't open grill lid unnecessarily.
  • All grills have hot and cold spots; use a good meat thermometer.
  • Substitute any soft fruit into the salsa, such as apples, kiwi or peaches.


    Indirect grilling makes it possible to have a greater control over the heat of the grill, making it possible to cook things that normally wouldn't work on the grill. To set up the grill, place the briquettes or wood pieces on one side only, at the bottom of the barbecue. Leave the other side empty and start your fire as you normally would. When the briquettes have a think film of white ash, use barbeque mitts to set a nine-by-twelve-inch metal pan on the bottom of the empty side. Fill the pan with one-to-two inches of water. The steam helps keep the food above it moist, making it possible to cook things like stuffed mushrooms and apple pie.


    Stilton Cheese

    Stilton cheese is a type of blue cheese made in England, and is sometimes referred to as the "King of Cheeses." Stilton has been made since the 1700s, and has earned a protected origin designation, which means that only Stilton meeting a set of exacting standards can be labeled and sold as Stilton. It's a popular cheese, with a flavor more mild than that of other blue cheeses.

    Jerk Marinade

    The word "Jerk" is a Jamaican term used to describe a seasoning applied primarily to grilled foods. It's generally a mixture of chiles, thyme, cinnamon, ginger, garlic and onions.

    Scotch Bonnet

    The Scotch Bonnet is a variety of chili pepper similar to the habanero. A the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands, it is named for its resemblance to a Scotsman's bonnet. Most Scotch Bonnets have a heat rating of 150,000-325,000 Scoville Units. For comparison most jalepenos have a heat rating of 2,500 to 8,000 on the Scoville scale.

    Rick used Lokkii environmentally-friendly barbecue briquettes on the show.