Grilling meat already makes it instantly delicious, but if you’re looking for a way to add even more flavour to your grilled steaks, chops and chicken, reach for a big bunch of fresh herbs. Bundle them up with a little twine, and you have a flavourful basting brush that will impart some flavour to your meat while you oil it down or brush it with a light barbecue sauce.
This tip comes from the folks at Bon Appetit, where grill master and chef Adam Perry Lang shows us how to grill a rib roast like a steak on the grill. The process is interesting on its own and the end result looks delicious, but one interesting thing about the video is that he has a wooden spoon with a bunch of fresh rosemary, sage and thyme tied down to the top.
He then leaves the rosemary in what looks like a pan of seasoned oil or butter that’s right on grill next to the meat. If you watch the video, you can see that he regularly grabs the oil-soaked rosemary and uses it to “scruff” the meat, or score tiny micro-cuts in the surface that let spices get into every bite and offers more places for that delicious Maillard effect to take place while the rib roast cooks.
You can see more of this “scruffing” process at the video below (along with Lang beating a rib roast into submission with a baseball bat!) It obviously only works with certain cuts of meat, but we can see the fresh herb basting brush as a great way to impart a little herbaceous flavour to lots of different meats when you grill them — assuming the herbs hold up under the heat and sauce, that is.
Watch Adam Perry Lang Beat the Hell Out of a Giant Rib Roast, Grill It Like a Steak [Bon Appetit]
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