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Other ways of achieving this are with a burning piece of wood such as silver birch which can be plunged into the compound fat. I recently tried this with chimichurri mixed into bone marrow, which was then melted into a ribeye steak with a stick of burning silver birch, it added an amazing depth of flavour to the meat that would be difficult to achieve any other way.
A red hot cone of steel called a flambadou or flamboir a lard is also another way of achieving this, you basically get the flambadou cone super hot in a fire, and then place a piece of beef fat, dripping, bone marrow or butter into the cone, this then drips burning hot fat onto the food which bastes it with extra flavour as it's resting, this can even cook food such as oysters or beef fillet.
I recently tried this technique basting a tandoor style rotisserie chicken with Indian spiced coconut oil, which turned out superb, giving extra crispy spicy chicken skin.
You are not just limited to the savoury with these techniques, a recent experiment, melting maple syrup mixed with unsalted butter and then melted onto a stack of pancakes with a lump of red hot charcoal proved a real success, the sweet butter caramelised with the heat of the charcoal and then dripped over the pancakes, this technqiue has also worked well on grilled pineapple.
As with all bbq techniques feel free to change this out, try new combinations and have fun with this.
Enjoy!