Day two on the Indoor Grilling book tour.

Steven checks in with Rocco DiSpirito for an interview on WOR radio in New York.
Steven and Rocco talked for an hour—about the history of indoor grilling (it likely began with with our cave dwelling forebears); about the seven types of indoor grills (can you name them?) Even about the best way to cook chicken (in the rotisserie, according to Steven; in the oven starting on low heat, according to Rocco).
They both agreed that one of the secrets of great indoor grilling is a generous use of rubs, brines, marinades, and other seasonings. It’s all about the flavor.