All across the land as soon as the weather warms enough for the griller-in-chief to tap a new propane tank, all kinds of proteins are slid into bags or containers, swimming in a savory soup of flavorings that results in an ultimately tender and wonderfully flavored meal.
But have you ever tried using a marinade AFTER cooking or grilling? It’s a flavor power move that you’ll love.
How to Marinate Your Meat After Cooking.
- Make any marinade you love or open up a bottle of your favorite Schultz’s Gourmet Marinade. Note: Avoid salad dressings as marinades; they’re far less flavorful and often contain sweeteners, stabilizers, and gums, which do your meat no favors.
- Cook your protein however you like.
- As soon as it comes off the heat, put it in a glass or plastic container, pour your marinade over, tent with foil and let it rest for what your recipe advises (probably 10-30 minutes).
- Serve your meat with some of that warm sauce poured over.
Inside tip: If you are grilling and your marinade has citrus in it (lemons, limes, or oranges) like Schultz’s Gourmet Green Chili Lime, cut an extra one or two pieces of the fruit in half and place them cut side down on the grill to cook along with your meat. Squeeze the grilled citrus juice over the meat and marinade for even more fabulous flavor or serve them on your platter for guests to squeeze their own.