Rather than using an ordinary basting brush, I prefer to make my own by securing a bunch of herb sprigs (rosemary, sage, or thyme, or a combination, or other herbs, depending on what you are cooking) to a dowel, the handle of a wooden spoon, or a long-handled carving fork. The herb brush flavors the baste, releases oils into the crust as it builds, and eventually becomes a garnish. Plus, it looks really cool and makes people think “Food!” when they see you using it.
Related: Adam Perry Lang’s 3 Basic Marinade Rules »
Now baste with these perfect recipes.
From Charred & Scruffed by Adam Perry Lang, Artisan Books, 2012