Why Marinate?
Marinades tenderize & flavour from the outside in. Different cuts of meat, poultry and fish require different marinating times. Beef, pork and poultry lends itself very well to an overnight soaking while fish requires up to an hour, maximum.

For no-mess marinating, pop meat and marinade in a plastic bag. Squeeze out the air. Close the bag and put in fridge for a few hours or overnight. Turn bag occasionally while meat is marinating if you can.

Tip: For a great time saver, marinate meat / poultry in Ziplock bag and freeze. Defrost in refrigerator & grill when the BBQ mood strikes!

The Easy To Marinate Guide

Marinating Tips

• Flare-ups will occur when adding the dressing mixture to the pans; however flames & smoke are great for browning & flavouring.

• Discard any leftover marinade or boil 5-10 minutes to use as a sauce.

• To get maximum flavour delivery from a marinade, make shallow cuts through the meat to ensure penetration.

• Remove marinating meat from refrigerator and let stand at room temperature for 30 min before cooking.

• Marinate prepared kebobs in oblong baking dish - that way they're ready to be put directly onto the grill.