While the intention of the V-slat grooves on an Argentine-style grill is to help prevent fat and oil from dripping into the coals and causing flare-ups, there is an added bonus to channeling these fats and juices off the grill. At the chateau, we collect them and flavor them with aromatics, then use them as a basting liquid for grilled meats. We call this elixir “black gold” since it takes on a black tint from the meat juices, spices, smoke, and char.
While most home grills do not allow for collecting any meat drippings as food cooks, you can easily fake this seasoned basting oil by rendering any animal fat and warming it with fresh herbs and citrus. Olive oil also works in a pinch, though of course, neither of these options will have the same dark color as drippings off the grill.
This is less of a recipe and more of a suggestion for infusing a little more flavor into your grilled foods by basting with delicious aromatics. You can use any combination of the ingredients you like.
MAKES 1½ CUPS
1½ cups rendered fat, such as bacon fat, beef fat, good-quality lard, or duck fat, unsalted butter, or extra-virgin olive oil (or any combination of these)
8 to 10 sprigs assorted fresh herbs, such as basil, oregano, thyme, rosemary, and parsley (no more than 3 sprigs of each)
2 green onions
1 head garlic, halved crosswise
½ lemon
Place the fat in a small pot over low heat. Add the herbs, green onions, garlic, and lemon half and cook just until the herbs begin to wilt (but not sizzle), 140°F to 150°F. Remove from the heat and let sit for 15 minutes so the flavors can marry. When using to baste, keep in a warm spot on the grill. Strain before storing and refrigerate for up to a week. Add more fresh herbs upon rewarming.