Grilled Marinated Meat
- -Spiced Cider and Maple Marinade
- 1 to 1 1/2 pounds tender beef steak; pork or lamb chops; boned, skinned chicken pieces; or fish fillets or steaks , about 1 inch thick
- -Soy-Balsamic Marinade
- ½ to 3/4 cup marinade, choices as follows:
- -Wine and Herb Marinade
- -Lemon-Pepper Marinade
1. Trim and discard excess fat from meat (dripping fat can cause flare-ups). Rinse pieces and pat dry; if necessary, cut into serving-size pieces. 2. Place meat in a heavy zip-lock bag (1-gal. size; see notes). Seal bag and turn to coat pieces in marinade. Chill, turning occasionally, at least 30...