Strike a Pose with Your BBQ Bouquet

How to make a DIY herb brush

Flowers and BBQ have much more in common than you might think. We commonly use flowering herbs when marinating, basting and seasoning our grilled food – who doesn’t enjoy the subtle hint of rosemary on their roasted potatoes or the peppery bittersweet flavor of tarragon-infused poultry?

As tasty and versatile as these herbs are, they can also stand proudly in any flower garden with big, bold blooms and dazzling foliage. So, we’re here to combine beauty, flavor, and practicality into one amazing food experience.

Oh, and bucks, I guarantee that your doe will find you irresistible while you’re waiving that beautiful bouquet across your meat!

Your Magic BBQ Wand

One of our favorite ‘secret’ grilling instruments is a DIY herb brush – think of it as your magic flavor wand. We use ours to baste food while it’s on the grill. Not only will you be the most fashionable cook on the block, but you’ll also be adding a delicate layer of aromatic oils to your meat.

Creating Your Flavor Profile

Gather your chosen herbs – any combination will suffice, but I encourage you to consider what herbs complement your dish and flavor profile. Woody herbs like lavender, thyme, rosemary, hyssop, and bay work best.

As well as the less-woody-but-still ‘woody-enough’ herbs like winter savory oregano, marjoram, sage, and tarragon to name a few.

Note: Don’t disregard mint, chives, basil, onion and garlic greens, and even cilantro – they might be a little trickier to manage as they are not quite sturdy enough to form the base of your herb brush.

Forge, Then Feast

Arrange your bunch of fresh or dry herbs (see above for some ideas) around your long, wooden kitchen spoon with some butcher’s twine (any string or twine that is made from 100% cotton will suffice). We prefer a long spoon to keep our hands away from the heat.

Keep the herbs steady and affix one end of the twine under your thumb. Then, begin to wrap the twine tightly around the herbs. Once complete, simply tie off the twine, and you’re done!

Note: I like to cut the ends off with a pair of scissors or a sharp knife; this makes for an easier and cleaner experience when basting with sauces and marinades. BONUS – save the trimmed herbs to sprinkle on your dish just before it comes off of the grill.

Using Your DIY Herb Brush

Dip your new barbecuing utensil in oil then brush it all over your meat to get the most out of those lovely woody flavors. Often, I will whip up this very simple, yet tasty, baste by combining the following ingredients:

  • 4-parts extra virgin olive oil
  • 1-part lemon juice
  • sliced garlic to taste
  • dried chilies to taste

Note: You will probably want to use a delicately seasoned liquid as not to overpower the subtle flavor of your herbs.

Besides being a stunning cooking instrument, your herb brush empowers you to gradually and gently coat your favorite BBQ foods with the aromatic oils in the herbs you’ve selected, while ensuring everything stays moist. Once you smack this incredible flavor wand around, I guarantee you’ll never reach for a bristle brush again.

Note: You’ll only want to use this brush once. So, when you’re done basting, you can chop up the herbs and add them to a dip, some baked beans or dust them over some grilled vegetables for some extra flavor.

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