Basting with Rosemary

Going camping for a few days so I thought I should post something.  While this isn't a recipe, it's a cooking tip and a darn good one at that.  It's too simple and it lends a light and fresh herbal flavour to grilled meat.
All you need are a few sprigs of Rosemary and a gorgeous piece of meat.  Bruise the rosemary with the back of a knife gently enough not to tear the rosemary off the stem but firm enough to just release the oils.  Drizzle with a little olive oil.  While the meat is grilling, drag the sprigs over the meat often.  I sometimes just toss the whole sprig on top of the steak and let the herbs gently permeate the meat while it cooks. If you actually have a basting sauce, perhaps for ribs, (one that would pair with rosemary) then use the sprig the way you would a normal basting brush....a subtle flavor of the herb will find it's way in.  I prefer to use this technique with steak or pork but it also works with chicken, fish and shrimp.

Read above for the most basic and easy technique....Enjoy!