Don't: Use too much salt. It draws out moisture, causing meat to dry out and preventing it from absorbing flavor. Add more salt later if needed.

Do: Use about 1/2 cup of marinade per pound of meat.

Don't: Pour excess marinade directly onto cooked meats and poultry. Discard your marinade after use or make sure to heat it up safely. It needs to be kept in the fridge and brought to the proper temperature before use to prevent growth of harmful bacteria.

Do: Use tongs to remove items from marinade. Draining the items of excess oil prevents burning.

Don't: Place cooked items back into the original containers with the marinade.

Do: Use thicker, sweeter sauces for basting only. Sauce containing honey, molasses, sugar or ketchup can burn easily.

Don't: Brush them on until the last 15 minutes of cooking. This will prevent charring.

Do: Know which cuts of beef and pork to marinate. Marinating tough cuts of steak like flank, skirt, sirloin, round and hanger before grilling will tenderize the cuts and add flavor.

Don't: Ruin the quality of better cuts. High-quality cuts like porterhouse, filet mignon or rib eye can be destroyed by over-marinating.

Do: Pay attention to your fish. Marinate tuna steaks and firmer cuts of fish for a bit longer than you would tender fillets or shellfish.

Don't: Over-marinate it. Fish is naturally tender, so it can become mushy if marinated for longer than one hour.

Do: Try removing skins from chicken or cutting slices into tough meats to allow the marinade to further penetrate.

Don't: Think marinades will penetrate everything. Sometimes, the best way to ensure juiciness and flavor is with a salt-heavy brine.

Do: Experiment. Natural tenderizers like pineapple, mango, beer and ginger can add unexpected depth to your dishes.

Don't: Be afraid to have fun with it. Especially with your trusty BFF, the Internet, by your side.