Herb brush is barbecue gold
You’ve seen all those barbecue professionals do it: they brush the meat with a bunch of herbs. Is it just showing off? Absolutely, a brush like that looks cool, but it’s also pure gold for the flavor. Bet you’ll be using one on tonight’s barbecue?
All the herbs in the brush
Is the sage growing sky-high? And has the rosemary in your backyard turned into a jungle? Those woody parts of herb plants are perfect for an herb brush. Hack your way through the herb garden, tie it all together with a piece of cotton, and you’ve got a lovely brush. Is there still some oregano drying out on the counter? Do you find some wilting mint sprigs in the fridge? They can go in too. Even herbs that have wilted a little work perfectly well in the herb brush.
Brush the meat with butter, marinade or a dry rub beforehand
Use the herb brush to coat the raw pieces of meat with the marinade you’ve prepared. Going for a dry rub? Brush it in firmly with your bundle of branches. Make sure you don’t use the bundle on raw chicken breasts and then brush the ribeyes with it just before serving – salmonella is a bitch, you’ve been warned.
One more extra layer of marinade
Is everything smoking and smelling delicious on the barbecue? Then bring out your brush to apply some more herb oil, melted butter or marinade to the meat. This will give your chop a beautiful crisp, herby crust, give the sausages a wonderfully crisp skin and cook the salmon to irresistible perfection.
Brush done? Time to chop
Is the meat and fish ready to eat? Chop the ends of your herb brush finely and sprinkle them over the top – you’d better not do that with your regular pastry brush. As a bonus, you can throw the woody ends onto the glowing coals, creating an enviable aroma wafting towards the neighbors.
