I had someone tell me this past weekend that I am using marinades wrong and would everybody's thoughts on it.
What I like to do is use a marinate that is not too acidic so that the flavor is not over powering on a long marinade. But then I add the marinate to the meat in a bag, vacuum seal it (which is usually me using a straw to suck the air out of a ziploc bag), then throw it in the freezer. Once it is hard as a rock, I pull it and have it slow defrost in the fridge. In the past this has led to some meats where the marinade is sucked down to to the center of the cut.
The person told me that I was only supposed to use the marinade for no more than 24 hours if chilled and 1 hour if un-chilled.