MINDY MERRELL and R. B. QUINN cook, eat, and write in Nashville, Tennessee. Quinn wrote “The Fire Zone” forTheTennessean,in which he reported weekly on his grilling adventures on the patio. Merrell is a food marketing and recipe development veteran. She tracked restaurant industry trends forTheTennesseanin her weekly column, “Drive Thru Review.” After years of splitting wood and pulling pork, Quinn and Merrell are dedicated champions of barbecue diversity, from the open pit to the closed oven and slow cooker.
