take some butcher's twine, i'll wrap it around, and then i'll open up the sauce, dip it in, and i'lllar bristles that you have for most brushes, this is now imparting flavor. so when this heats up, the oils from these herbs heat up and start adding in these small nuances of flavor, so it's the small things that slowly build on and give you the finished result. when you're brushing a sauce on there, or grilling items, you just want to make sure you continue to build the layers of flavor on it. and that, for me, consists of if you're saucing it, whether it's barbecue sauce or whatever sauce it is, just putting it on there, once it starts getting dried out, like it becomes a little tacky on you, that's the perfect time. you add another coat on there, just like you're painting a house or so. add another layer on there, and then let it do its thing for another say five minutes. it'll become tacky again, and you keep doing it. this way, now when you're biting into it, you're biting through all these layers of flavor versus just, oh, there's my sauce and there's my meat. every once in a whi