"The authors are BBQ experts from Portland in the Willamette Valley who express the PNW style of cooking meat and vegetables in the low and slow method over smoky heat. They started as hobbyists entering local BBQ competitions, but their recipes won them first place awards, and the notice led them to respond to catering requests. Mary is a master of wine, and they have developed recipes that complement Pinot Noir and other PNW favorites. They don't always smother their dishes with sauces, as is the practice in other parts of the country. Salmon and shellfish from the region figure prominently in the recipes, in addition to the usual BBQ standbys of ribs, steaks, and chicken"--