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  • Our grilling series wouldn???t be complete with a tip from Adam Perry Lang.In his third book, ???Charred & Scruffed,??? he writes: ???Rather than using an ordinary basting brush, I prefer to make my own by securing a bunch of herb sprigs (rosemary, sage, or thyme, or a combination, or other herbs, depending on what you are cooking) to a dowel, the handle of a wooden spoon, or a long-handled carvin
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