Basting

Items that need to be cooked for a longer time mustn’t dry out from exposure to the prolonged heat of a good set of embers—you need to baste them while cooking.

To add flavour to chicken, lamb and roasts, use a bunch of aromatic herbs dipped in olive oil or the marinade of the hour. These herbs need to have some resistance, so it is better to use your choice—or a mixture—of herbs, such as thyme, rosemary, bay leaves, sage…Tie them all together with string, dip the bunch in oil and generously caress the beast so it gives the best of itself.