It’s a brave stance in Tennessee to assert that good barbecue is perfectly possible without woodsmoke and slow fire. But Nashvillians Mindy Merrell and R.B. Quinn spent months developing “indoor” barbecue using liquid smoke flavoring and the oven, stovetop and slow cooker. Their results were compiled in a newly released book, Cheater BBQ: BBQ Anytime, Anywhere, in Any Weather.
Curious? You’re not alone: no less a barbecue aficionado than Mr. Pink was seen flipping the pages of the book.
Merrell says the book is about “barbecue diversity,” and promises that her flagship recipe, a pork barbecue made with dry rub and liquid smoke, “is the best smoked pork and no one can tell!”
Still skeptical? The proof will be in the eating, which you can do at their cooking stage appearance on the Southern Festival of Books' final day, 3 p.m. Sunday. A great time to visit the festival: parking is easier, crowds are smaller, and, most critically for the barbecue connoisseur, there’s less competition for samples.