Basting Like A Pro

It's the season of outdoor grilling under the summer sun! Here's my favorite basting recipe that elevates chicken, steak, and cedar plank salmon with its rich flavors and perfect char. I use this Williams Sonoma Basting Set, keeping it warm beside the grill and giving it the occasional reheat right on the grill itself.

Ingredients:

• ½ stick of butter

• 1 tablespoon olive oil

• Dijon mustard

• Salt & pepper

• Fresh finely chopped mixed herbs (rosemary, thyme, oregano, tarragon)

• Worcestershire sauce

• Juice of ½ lemon (or a full lemon for extra zest)

Directions:

1. Combine all ingredients in a small cast iron sauce pot and bring to a simmer, allowing everything to melt and meld together.

2. Brush the mixture onto one side of the meat before placing it on the hot grill.

3. Continuously baste the meat while grilling to keep it moist and enhance its flavor.

4. Once the meat is cooked to your liking, apply another layer of baste and serve hot.