Grilling for the holiday cookout and planning to marinate your meat? There are some dos and donts.
The acid in most of them can tenderize and even kill germs, but do it in the fridge and not on the counter. Chicken and cubed meat can be marinated up to 2 days safely. Beef, veal, pork, lamb roasts, chops, and steaks can be marinated up to 5 days. If you plan to use some as a sauce, keep it separate or take the meat out and boil it first to kill bacteria.