The Herb Brush: A Great BBQ Tool

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One for the Table

I'll be using one of my favorite grilling tools, a do-it-yourself "herb brush" I use to baste the meat while it cooks. Besides looking cool, it lets you slowly, steadily and subtly layer on the aromatic oils in those herbs, while keeping the meat moist. Here's how you can make your own: Using kitchen twine, just tie a bunch of fresh herbs (any of your favorites will work: thyme, rosemary, sage, etc.) to the end of a wooden kitchen spoon. I like a really long spoon, as it's easier to baste with.

When you're done basting, you can chop up the herbs and add them to baked beans or sprinkle over grilled vegetables -- you can't do that with a regular basting brush! Herb brushes are great on beef, and on the Fourth of July there's nothing I like more than an over-1-inch rib eye.

Here are some techniques to get the most out of your grilled steaks:

-- Season aggressively. This applies particularly to direct grilling, because a lot of spice gets rubbed off during cooking.

-- Season "like rain." This means season loosely, using your hand to sprinkle the salt and/or spice from a distance to distribute it evenly.

-- Press and dab. After seasoning, press the salt and/ or spices into the meat with your hand to make sure it's thoroughly coated, then dab up any excess on the board.

-- Glisten with oil. "Glisten" means applying a very thin coating of oil to the food to prevent it from sticking and to minimize the amount of oil that will drip into the fire.

-- Baste with a savory herb brush.

-- Use the buddy system. Use some of the pieces of meat to prop up others so you can caramelize and char the less-cooked sides.

-- Flip. Flip meat over to manage caramelization.

-- Jockey. Move meat to other areas of the grill.

-- Stack. When meat needs a break from flames, stack it on another piece to allow rest. It continues to cook with residual heat.

-- Prepare a board dressing. This creates extra flavor on your cutting board.

Rib Eye Cut Over 1 Inch

From "BBQ 25: The World's Most Flavorful Recipes" by Adam Perry Lang (copyright 2010) with permission of William Morrow/An Imprint of HarperCollins Publishers

Serves 8-12

4-6 bone-in or boneless rib eye and/or strip steaks cut over 1 inch

Seasoning:

Sea salt or kosher salt

Freshly ground black pepper

Canola oil or vegetable oil

Baste:

1/4 cup olive oil

4 tablespoons unsalted butter

10 crushed garlic cloves

Board dressing (for use after grilling):

6 tablespoons olive oil

2 tablespoons finely chopped fresh flat-leaf parsley

Sea or kosher salt and freshly ground black pepper to taste

Tools required:

Meat thermometer

Bowl

Cast-iron skillet

10-inch chef's knife

Grater

Paring knife

Tongs

Cutting board

Preparation:

1. Generously season the steaks with salt and pepper, then thoroughly press into the meat and dab up any excess from the board.

2. Glisten the meat with oil, using the first steak to brush oil onto the others.

3. Preheat the BBQ to medium-high. Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness).

4. Combine basting ingredients in a foil pan or heatproof pan and warm on the side of the grill. Baste regularly with the herb brush, stacking and/or flipping the meat if the flames get out of control.

5. When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temperature with an instant-read thermometer if desired; the steaks should register 125 F.)

6. Let the steaks rest for 2 minutes. Combine board dressing ingredients, then pour the dressing onto a cutting board and slice the steaks, turning to coat the slices.

 

Available at Amazon.com:

BBQ 25: The World's Most Flavorful Recipes

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

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(c) 2010 Adam Perry Lang Recipes