About every fifteen minutes, baste the meat with its own juice.

If brining it, baste the meat with the barbecue sauce while it is grilling.

Put some claret and butter into the dripping-pan and baste the meat with it frequently.

With this liquor baste the meat occasionally; serve with lettuce, green peas and mint sauce.

Claire accepted this as our due and conned Vanessa into helping to baste the meat.

Close the oven; and in about ten minutes, open, and baste the meat with the gravy.

Then remove the foil, baste the meat with juices and add another splash of water, if needed.

Put a little salt and water into the dripping-pan, and for awhile baste the meat with it.

If you skip the brine, be sure to baste the meat often with oil or basting sauce to keep it moist.

Put a little salt and water into the dripping-pan, to baste the meat at first, then use its own gravy for that purpose.

Half an hour before it is done, remove the paper, and baste the meat with butter, having first dredged it very lightly with flour.

Once your ribs or chicken is cooked to the desired internal temperature, remove from the heat and liberally baste the meat with 4R Barbecue Sauce.

A little door in the rear of this tin kitchen gave access for basting the meat.

Baste the meat after it commences to brown with one and one-half cups of boiling water.

Basting the meat frequently improves it.

As the meat turns, the external fat gradually melts and rolls around the meat, basting the meat and keeping it moist.