Ingredients

　　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 for the Board Dressing.

　　Excerpted from Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill by Adam Perry Lang with Peter Kaminsky. Copyright © 2012 by Adam Perry Lang; photographs copyright © 2012 by Simon Wheeler. Published by Artisan.