baste

Place the lamb chops on a medium sheet tray and baste with a liberal amount of the charmoula marinade, about 1 tablespoon per chop.

In this recipe at Food & Wine, David Chang "pulverizes the kombu to a powder and blends it with softened butter to baste striped bass fillets."

While cooks furiously arrange oysters and clams on seafood platters and baste steaks with butter, Mr. Alston and his fellow dishwashers scrub pots, scrape char off grill grates and run stacks of plates up and down the stairs.

Use the rest of the butter to baste.

“I think for me and the chefs I looked up to,” Womack says, “it was always about never giving up if something isn’t great the first time. I would say don’t rush the process and smoke at a low temperature and baste it every 30 minutes, with something like honey or maple syrup.”