Board Dressing
Adapted from Charred & Scruffed by Adam Perry Lang

If you were just going to have one book on the BBQ grilling, Charred & Scruffed, would be my choice.  It has everything you need to know about BBQ grilling, and for those who don’t really grill that often his BBQ 25 is 25 of his best BBQ recipes which is really more of a guidebook on grilling than a recipe book.  This is one of our favorite of his tips, which he writes:
Once I have grilled a piece of meat, I want to capture the flavors of the delicious juices
that emerge on the cutting board when I slice it and then build upon them, so I make what
I call a board dressing. I often add some olive oil, or some of the rendered fat trimmings
from the baste, or perhaps a little balsamic vinegar, to the juices.

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • sea or kosher salt to taste
  • freshly ground black pepper to taste

For a basic Board Dressing. Combine 6 tablespoons extra virgin olive oil, 2 tablespoons
finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground black
pepper to taste. You can improvise here, adding grated shallots or garlic (use a
Microplane), finely chopped chiles, chopped scallions, and/or other chopped herbs, such
as rosemary, thyme, and sage.
The secret flavorful last ingredient is the tip of the herb basting brush , chopped very fine
and mixed into the dressing. After being in contact with the hot meat while it cooked, the
rosemary, sage, or thyme will have softened a bit and released some aromatic and
flavorful oils. I mix the herbs into the board dressing, then slice the meat, turning each
slice in the dressing to coat. Then I pour the resulting board juices over the meat when I
serve it.