For thousands of local residents, the 4th of July means cooking out. Everything from seafood to chicken to ribs will be on the grill today. Barbeque guru, Steven Raichlen
Was a gust this week on the AM-Edition with a recommendation.
“I think the most common mistake is overcrowding the grill. I work on something I call the 30-percent rule. I always try to leave the grill 30-percent food free, that way, if you get a flare-up, something catches fire and starts to cook too much, you have room to maneuver.”
Raichlen hosts the t-v shoe Primal Grill and wrote the book “Planet Barbeque.”