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Before blowtorching, brush the meat with vegetable or nut oil.
For the lowest calorie method, lightly brush the meat with a half of a teaspoon of olive oil, lightly salt and pepper and then grill it.
Brush the meat with groundnut oil and season with the salt and pepper before adding to the barbecue or griddle pan or putting under the grill.
Brush the meat all over with the glaze (about eight tablespoons in total) then grill for six minutes, turning it halfway, until crisp on both sides.
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If this process is accomplished by brushing the meat with liquid smoke flavor instead of using sawdust, the pastrami takes on a medicinal or acrid aftertaste.
Hervé This suggests you can "improve the contact and transfer of heat" by brushing the meat with oil or clarified butter before cooking – an idea also favoured by Slater in Appetite (though "not too much, just enough to give it a good gloss").
You will keep the ham moist during cooking by continually brushing the meat with the reserved glaze at 20 minute intervals.
If you use a charcoal grill, brush the grill with oil to prevent the meat from sticking.
Divide the meat mixture between the 12 cases – you should have 65g in each – then brush the rims with egg.
In a small bowl mix the olive oil with the oregano and a seasoning of salt and black pepper then rub or brush it over the meat.
After the meat is done, start brushing the sauce onto the ribs and keep turning them.
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CEO of Professional Science Editing for Scientists @ prosciediting.com