Rick Browne edited-1 In by Mark Masker07/23/2012Leave a Comment Share this PostemailFacebook0TwitterPinterest0Tumblr0Reddit0 Chef Rick Browne working on his entree that must include: pork butt, baked beans, clams and strawberry fruit leather on day four of the Chopped $50K Grilling Challenge in Tucson AZ, as seen on Food Network’s, Chopped Season 12.
