Allow approximately 1/2 c. of marinade per pound of meat.
Small cuts of meat need a maximum of 2 hours of marinating, 30 min. is usually sufficient.
Larger cuts of meat and red meats should be marinated for several hours or overnight in the refrigerator.
Prepare, store marinades in glass or porcelain.
NEVER baste the cooking meat with the marinade that it marinated in - this is asking for food-borne illness. The cooking meat doesn't get so hot as to kill any bacteria that may be lingering in the marinade that came from the raw meat. Make a separate batch of the marinade just for dipping or basting.