Having great meat and a great marinade is the first part of making a terrific meal. To use Tuley Brothers Bad Ass Marinade, most meat can be marinated overnight. Steaks, chops, game meat, even chicken, pheasant or duck breast can soak for 12-24 hours.
More delicate meats such as seafood and shellfish, smaller birds such as dove and partridge, and vegetables can benefit from a shorter soak of up to four hours.
The second part of cooking great meat is understanding how to apply heat to the cut you're cooking.
One reason steakhouses get such great results with steaks and chops is that they know to choose thick cuts, bring naturally tender meat to room temperature before grilling, cook it hot and fast to start, and finally finish slowly to let the interior come to temperature evenly, without shrinking and squeezing out the juices.
A “rare” steak with a thin line of cold, red meat in the center, sandwiched by layers of rubbery, well-done meat on both sides, is not what you're looking for. Neither is a chicken breast that's barely cooked through, but with a tough, stringy outer coating.
Steakhouse grills and broilers often fire up to seven or eight hundred degrees. The meat hits the heat, and as soon as the outside is dark brown and crusted, the meat is placed in a warm environment and allowed to gently and evenly come to temperature from the edge all the way to the center.
One more time:
1. Don't cook steaks, chops, or bird breasts cold from the fridge.
2. Heat your grill, preferably charcoal, as hot as you can.
3. To minimize sticking, let the marinade drip away from your meat, pat it dry with paper towels (don't rinse!) and coat lightly with oil or butter. Season with salt and pepper if you wish.
4. Grill hot and fast until the outside is seared and brown. Turn the meat only once, and never, ever poke holes in it with a fork!
5. Move the meat to a cool part of the grill, or push the coals to one side, or, if you're using gas, turn the heat down low. Let the meat rest in gentle heat until the center is done to your liking. It should be evenly cooked from edge to edge and very juicy.
More delicate fish and shellfish should be started at medium heat and finished low to prevent overcooking.
Tougher cuts from the shoulder or leg can be marinated and quickly seared as well, but they need long, slow, moist heat to become tender. Consider searing, then adding a little more Tuley Brothers Bad Ass Marinade and finishing them in a sealed foil packet, simmering into a stew, or roasting in a covered casserole.