Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or
add flavor. Always marinate food in the refrigerator, not on the counter.
If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade. Don’t put raw meat and poultry in it.
Never re-use the marinade used on raw meat or poultry.
When you marinade, you want the entire meat to absorb the flavoring. Puncturing the meat doesn’t do the trick as it will be uneven and you also will lose some of the juices when you grill.
Put the marinade in a heavy zip lock bag and place the meat inside. Seal the bag, removing as much air as possible. Place in the refrigerator and turn every so often. Flat cuts of meat actually work best to get the full flavor of the marinade.
