From the Hasty-Bake Cookbook, “Grilling Grant’s Way” which can be purchased on the Hasty-Bake website.
“Dean Fearing, former executive chef at The Mansion on Turtle Creek and now owner of Fearing’s at the Ritz-Carlton in Dallas, uses this mop to baste venison and most recently, buffalo that he found on a small ranch in southern Oklahoma. Don’t be intimidated by the amount of ingredients in this recipe. Each brings its own, indispensable flavor to the mop, and they’re all readily available. Note the brand of salt. Morton’s has been at The Mansion longer than Fearing himself. “We used Morton’s Salt at the Mansion on Turtle Creek for 20 years,” Fearing said. “But, hey, use $120 a pound Brittany sea salt if you feel like it!”