I didn't marinade them, I didn't baste them, I didn't check the temperature of the barbecue, and I didn't get to taste them.
If you ask some cooks today why they marinade , they will tell you that it's to add flavor.
A tenderizing marinade must contain an acidic ingredient such as lemon juice, vinegar, wine or yogurt.
If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it.
When you're ready to start cooking, strain the beef, reserving the marinade and the other ingredients.
Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.
Turn the fish over in the marinade to get it well coated.
Mix the skin and the seeds with some orange juice for a tenderizing marinade for seafood or meats.
Tuna is a bland fish and benefits from a marinade to infuse flavour.
The marinade for the grilled meat and seafood is delectable and ingredients are a well-kept secret, as we were unable to get it from the staff.