A sure way to add flavor both on the grill and when you pan sear a steak is to baste the meat as it cooks. Basting is simply ...

To make your chicken golden and juicy and to make the skin crackling and crispy, there's a critical step you ought to take: basting. Foodie spoke with chef Russell Kook from The Bellevue Chicago ...

In blender, blend garlic with rest of marinade ingredients until liquified. Reserve some marinade for basting. Marinate meat for 24 hours. Drizzle additional honey and reserved marinade over meat ...

Don’t use the marinade from the raw meat as a sauce for basting meat while it’s cooking. If you want to baste your meat on the grill, consider setting aside a few tablespoons of marinade ...

What’s one technique everyone should know? Basting meat. I use a spoon, not a basting bulb. It helps give the meat the flavors of whatever you’re cooking it with, like garlic or rosemary.

Once moisture extracted from meat begins to collect in dish, use it to baste meat after turning. When meat has finished curing, remove from refrigerator. Heat oil in a Dutch oven or other pot ...