-Very large pieces of meat (brisket, prime rib, pork shoulder, leg of lamb, turkey): 24 hours -Large pieces of meat (beef and pork tenderloins, pork loins, rack and butterflied leg of lamb, whole ...

Always marinate your meat in a non-reactive container, such as glass, stainless steel, or food-safe plastic. Avoid aluminum, as it can react with acidic ingredients and affect the flavor.

Marinated chicken breast is a delicious and easy meal to make that your whole family will love. It's perfect for busy we ...

No matter which cut of meat you have in the refrigerator, these two simple ingredient will help level up your steak and make ...

Toss marinated meat on it for mouth-watering results. Have side, bar or dish towels ready for clean-up. Keep them close by while marinating meat to wipe up any splashes or spills quickly.

Marinate your meat (it helps reduce the risk of Cancer!) Polycyclic Aromatic Hydrocarbons or PAHs are chemicals that can occur when you barbecue or grill food-- particularly meats.

Salt is perhaps the most important component of a marinade, turning it into a brine of sorts, which works to season the meat more thoroughly and helps with water retention for a moister product.