Bet you thought you know everything about grilling? Well, here are some more tips from the U.S. Meat Export Federation, that you could add on to your stock knowledge.

• Always marinate beef in refrigerator, never at room temperature.
  
  

• Allow 1/4 to 1/2 cup of marinade for each kilo of beef.
  
  

• Marinades may be cooked or uncooked. Cooked marinades add the most flavor and are preferred when marinating for more than 12 hours.
  
  

• Cooked marinades should be completely cooled before adding to beef.
  
  

• The tenderizing effect of a marinade is usually 1/4 inch from the cut surface of the meat.
  
  

• A heavy duty plastic bag is convenient for marinating; a glass utility dish may also be used. Select dishes in which the beef will fit snugly but lie flat.
  
  

• Turn beef occasionally during marinating so that all sides are equally exposed to the marinade.
  
  

• For tenderization to take place, beef must be marinated for at least 6 hours, or as long as overnight. Marinating longer than 24 hours causes meat fibers on the surface to break down, resulting in a mushy texture.
  
  

• For flavor, marinate 15 minutes or as long as 2 hours.
  
  

• Remaining marinade may also be brushed on beef during grilling. Marinades which have a high sugar content, or contain other ingredients which might burn easily, should be brushed only during the last 20 minutes of grilling.
  
  

• Remaining marinade may also be served as a sauce with the grilled meat. It should be heated to the boiling point before serving.
  
  

• If marinade is not used as a brush-on or as a sauce for the beef, it should be discarded.