Adam Perry Lang recommends this Basic Grilling Baste in his Charred & Scruffed cookbook.

Makes 4 cups

Note: Recipe can be easily divided.

  • 1 1/4 cups extra-virgin olive oil
  • 10 tablespoons unsalted butter
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons each grated garlic and red onion
  • 1 tablespoon fresh thyme
  • 2 teaspoons each kosher salt, fresh pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup freshly squeezed lemon juice

Combine all the ingredients except the lemon juice in a 2-quart saucepan and bring just to a simmer. Remove from heat. Add lemon just before using.

It reminds me a lot of the basic baste that Jim Fergus also uses on game birds:

  • Olive oil
  • Soy sauce
  • Lemon juice
  • Red pepper flakes
  • Tabasco
  • Sea salt
  • Pepper
  • Garlic
  • Chopped cilantro

For grilling temperatures, hold your hand over the fire and if the recipe calls for:

  • high=2 seconds
  • medium high=3-4
  • medium=5-6
  • low=6-7