We have about a half-dozen marinades for meat that we use commonly, plus I like to experiment from time-to-time. But really, Italian dressing ( we tend toward bruschetta or robusto versions these days) is what we like best and we probably use it 50% of the time. Meat. Squeeze bottle. Bag. Freeze or refrigerate. Grill. It doesn't get much easier and we just like it better than the labor-intensive marinades in the recipe book. As is ironically common, we get whimpers of appreciation and requests for the recipe. Yeah.
Go to Hannaford's. Find Aisle 3.
