STEAKS – (any cut), ½” thick: marinate about ½ hour; 1” thick: marinate about 1 hour. Turn occasionally, basting marinade over meat. Use excess marinade for basting during cooking.

HAMBURGERS – brush lightly with marinade during cooking only. As an alternative, you can mix a small amount of the marinade into the hamburger before forming the patties and then cook as desired.

CUBE STEAKS – brush lightly with marinade during cooking only.

TENDERLOIN ROAST – 2 to 4 lbs.: marinate about 1 hour per lb. Baste while cooking. Serve au jus from slicing over meat, if desired.

RIB ROAST – puncture fat with a fork, and marinate about 1 hour per lb. Baste occasionally.

FLANK STEAK AND LONDON BROIL – score meat, and marinate for about ½ hour. Baste while cooking. Slice thin on the cutting board in a shallow pan. Place meat on a platter and pour juice from the cutting board over the meat.

BLADE/ARM/RUMP ROASTS – marinate about 1 hour per lb. Serve au jus from slicing over meat, if desired.

BEEF RIBS – marinate for about 1 hour. Baste while cooking, and then brush with BBQ sauce, cooking until the sauce is hot.