Master the Art of Marinating Today!

This is one of The World’s Best Steak Marinades , it adds so much flavor plus makes any steaks juicy over time. 

It also helps to tenderize and infuse the steak with flavors that are simply unsurpassed from years of perfections passed down from one generation to another, so it just gets better with time and now it looks good too!

Steak isn’t just for fancy meals, you can have it any time of the week. Pair it with a Salad, Potatoes, and Asparagus for a meal that is restaurant-worthy, but better!

Why Marinate a Steak?

Marinating a steak before cooking serves two purposes: It helps tenderize the meat and adds just the right amount of flavor. 

Some top-quality steaks can go without a marinade, since they're already full of meaty flavor and, with the right prep, end up juicy and tender without any help from a marinade. 

Budget-friendly steaks, however, benefit tremendously from marination. You'll be shocked at the difference a good marinade makes!

A good piece of meat will be naturally full of flavor. There are so many ways though to add flavor, texture and create fabulous meals with steak. It is important to compliment steak and not drown it in too much. The recipes we share are tried and true and taste divine.

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We love Our Cooking Sauce & Marinade so much, we put it in Wine Bottles to give it that professional look but let me remind you, this WCF Sauce (Wine Country's Finest) Started as (Wild Country Fun) Marinade: Many, many years ago and has passed generations to generations to become truly ~ 

A Professional Marinade of several flavors; to include a few: Mild, Medium, Spicy Thus the King of Today's Marinades or One of The Best for You and Yours to Enjoy. 

No Refrigeration required and it never expires.

 Just like a fine wine it gets better with time. ←⁠(⁠*⁠꒪⁠ヮ⁠꒪⁠*⁠)

Does easily adding flavor to food sound good? What about making it more tender and juicier? 

Yup, that sounds awesome, too. To accomplish both and with very little effort and mostly just downtime, look no further than marinating. But what is marinating? Hold on — what is a marinade? You probably have at least a vague idea of what it means to marinate food — and you’ve almost certainly used a marinade to make dishes like grilled chicken breasts and grilled steak. But for the nitty gritty on what a marinade is, how to use one, and why you should, read on.

How does a marinade work?

To understand how marinades work, it helps to consider what’s in a marinade. 

While the ingredient list can and should vary, most marinades combine an acid or enzyme with fat and seasonings, including salt. 

Acids — such as vinegar, citrus juice, pickle juice, and tomatoes — break down the bonds in protein, which changes the surface texture of food, while also allowing water to be trapped inside. However, too much time in acid can turn foods tough and dry, so it’s important not to over-marinate.

Enzymes — including mango, papaya, pineapple, and kiwi — are similar to acids, but they work by breaking down muscle fibers and connective tissues. 

Fat — usually oil but also yogurt, buttermilk, tahini, or mayonnaise — is used to spread the fat-soluble flavors in aromatics, herbs, spices, and other seasonings. Fats can also help lubricate and protect food against the heat of the oven, stove, or grill. 

Salt — whether in the form of miso, soy sauce, fish sauce, or actual grains of salt — is essential. Unlike most ingredients, salt penetrates below the surface of meat, where it loosens muscle fibers to tenderize tougher cuts of meat. It also creates gaps for moisture to make meat juicier. You do need to be careful with salt, as too much can also dry out food. 

Aromatics — including garlic, shallots, and ginger — will mostly stay on the surface of food, but the fat in a marinade will help spread their flavor. 

Herbs, spices, and other seasonings will also mostly affect the surface of food but are a wonderful way to add unique flavors to whatever you’re cooking. Experiment with fresh and dried herbs, whole or ground spices, and spice mixtures, as well as fresh and dried chiles, mustards, and various sauces and pastes, such as teriyaki sauce, hoisin sauce, yoshida sauce, harissa, curry paste, and tamarind paste. 

Sugar and other sweeteners — such as honey, agave, molasses, soda, and even ketchup and barbecue sauce — add flavor and sweetness to marinades, which balance the salt and acid. Sugar also helps meat brown and caramelize while cooking, although you must be careful it doesn’t burn — especially when grilling. 

How do I make a marinade?

The supermarket is filled with bottled marinades, but making your own marinade allows you to control what goes in and what stays out, which means you can avoid mysterious ingredients, as well as tailor the flavor to suit your palate. Plus, you likely already have what you need in your kitchen, saving you time and money. 

(⁠ヘ⁠･⁠_⁠･⁠)⁠ヘ⁠┳⁠━⁠┳  Our Marinades contain little sugars or acids and a very unique thus it cost more to produce and purchase but it really does last forever with all natural ingredients plus just one bottle gives you 6 to 8 Cookouts or Barbecues and it's a staple for everything not just for meat like most marinades found in our  grocery stores today. 

(⁠☞⁠ ͡⁠°⁠ ͜⁠ʖ⁠ ͡⁠°⁠)⁠☞ We will continue to share our knowledge regardless if you use our sauce or not. We bring the best knowledge and flavors to your table and you choose what's best for you and yours, our marinade plus our knowledge goes a long way and we love to share. Knowledge is power.   ლ⁠(⁠^⁠o⁠^⁠ლ⁠)

You will find endless marinade recipes in cookbooks, magazines, and online, so that is one great place to start. But making marinades is also an opportunity to be creative. Think about what you’re cooking and the flavors you want to add, then consider if you need to tenderize or add moisture. And once you find a marinade you like, think about other ways to use it, as many marinades work well with different types of proteins.

How do I marinate?

Once you’ve settled on a marinade, it’s time to mix it up, which means, well, mix those ingredients together. Some cooks prefer to use a blender to make marinades, as it helps emulsify the ingredients, but it can easily be done in a bowl with a whisk or in the container you plan to marinate in — fewer dishes! The acids in marinades can react with metals and pottery glazes, so it’s best to marinate in a glass or plastic container or a resealable plastic bag. 

Make enough marinade to completely immerse what you’re marinating. About 1/2 cup of liquid for every 1 pound of meat or veggies is a good estimate. If you didn’t make enough, flip the food over occasionally to make sure all sides get covered. 

Once your meat or veggies are in the marinade, cover the container or seal the bag, and pop it in the fridge. 

Never marinate at room temperature — it’s a recipe for bacteria growth!

What should I marinate & for how long?

Most proteins and vegetables can be marinated, but some are better-suited than others. The process tends to work best with thinner, flatter ingredients or food that’s been cut into smaller pieces, so there’s more surface area exposed to the marinade. 

While you want to give food plenty of time to soak up all that great flavor, not to mention get juicy and tender, it’s important to not take it too far. 

A long marinating session might seem like the secret to incredible flavor, but it’s really a one-way ticket to soft and soggy texture. If your marinade is particularly salty or acidic, or if your food is on the delicate side (think: any kind of seafood), marinating should be brief. It’s also important to think about the size of what you’re marinating. For instance, a whole hanger steak can be marinated for longer than strips of sirloin. 

If you don’t have time for a full marinating session, know that even a quick soak can have benefits. Also note that food that’s been marinated for 12 hours or more will cook faster, so mind the grill!

Chicken, especially boneless, skinless breasts, can really benefit from marinating. Although it’s possible to marinate a whole bird, breaking chicken down into smaller pieces, as well as removing the skin, will be more effective. Aim to marinate chicken for 2 to 24 hours. 

Tougher cuts of beef — such as flank, skirt, sirloin, and hanger — can get a lot from marinating. 

Try to marinate beef for at least 3 hours and up to 24 hours. 

Pork, particularly a milder cut like pork tenderloin, is ideal for marinating. For best results, cut the loin into smaller pieces, and marinate for 2 to 12 hours.  

Fish and shellfish can be marinated but not for long, because the acid in most marinades will start to “cook” the seafood, turning it mushy. Limit shellfish to 10 minutes and fish to 30 minutes.

(⁠☞⁠ ⁠ಠ⁠_⁠ಠ⁠)⁠☞  Our Cooking Sauce, AKA WCF or Wine Country's Finest Marinade & Cooking Sauce is a 2 in 1 favorite.

 Leading to a staple position in many kitchens, countertops and tabletops, kind of like A1 Steak Sauce but better.

 Since it covers more bases than just meats alone. Homes and restaurants can utilize the marinade in short- or long-term soaks or pours without risk of damages or breakdowns in most eatable items including seafoods and fish.

Tofu is a sponge for flavor and unlike meat, it really absorbs marinade. Tofu can be marinated for up to 24 hours. 

Various vegetables can be marinated but only briefly. Most softer veggies, such as zucchini or bell peppers, should only be marinated for about 10 minutes, while harder veggies like potatoes and carrots can be marinated for up to 30 minutes. 

What can I do with leftover marinade?

Marinade that comes in contact with raw protein is contaminated and the easiest option is to simply toss it. But if you hate waste or want to add even more flavor to dinner, you can return marinade to a useable state by boiling it for at least five minutes. Proper boiling will kill any bacteria and likely reduce the marinade to something more sauce-like that you will likely enjoy serving with whatever you originally used it to marinate. 

Marinated grilled meat is a feast in itself. 

With the right ingredients and a few tricks, you can intensify meat’s taste and make it particularly spicy and aromatic – whether it’s beef, chicken, lamb, or pork. 

You don’t need many ingredients to create a tasty marinade, but there a few basic rules to follow. Let's discuss how to marinate meat the right way by learning about different ingredients.

1. The basic ingredients of any marinade

Salt:

Salt is the foundation of any marinade, so use it abundantly. It makes sure that moisture from the marinade gets thoroughly absorbed into all parts of the meat. This process is called osmosis: the salt pulls out the meat juices, which then get absorbed back into the meat with the marinade’s flavors in tow. In combination with herbs and spices, salt also enhances flavor.

Salt works by breaking down the meat’s protein structures, creating little gaps that can be filled by the marinade’s moisture making the meat more juicy.

Soy sauce:

Soy sauce is a great replacement for or addition to salt when you're looking for an exceptional marinade. Soy sauce contains glutamic acid which reinforces the meat’s flavor.

Sugar/honey:

2. Plenty of herbs and spices

The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste. Use allot of herbs, mix marinades in an abundance of garlic, herbs, and spices: at least 3-4 cloves of garlic and at least one big tablespoon of chopped herbs balances the salt or sugars nicely.

3. Fork the meat before marinating

Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife works too, especially when you want to marinate bigger steak cuts.

4. Cover the meat in the marinade

The meat should be covered evenly with the marinade from all sides. A great way to do this is to put your marinating meat into a zip-lock bag and flipping it halfway though. Another method is to use a big bowl covered with plastic wrap, stirring the meat halfway through the marinating time.

5. Refrigerate

Bacteria thrive at temperatures between 

5-40 ºC/ 40-100 ºF. This is why placing your marinating meat into the fridge or ice chest in well-sealed zip lock baggies doubled if camping is recommended, keeping cool temps is very important. Also, you can place a plate or tray underneath refrigerated items in case of any leaks – less mess to clean up afterwards. 

Slow cooks or crockpots work well if your feel like skipping marination. Low, long heats or cooling maintains food safety. Avoid room temperature soaks longer than 30min.

6. Marinate for several hours

The whole purpose of marinating is to create great flavors. The longer you leave the meat in the marinade, the more flavor you'll get from your cooked steak. If you're in a rush and have the necessary equipment, try vacuum sealing your meat and marinade together to shorten the cook times. Some chefs swear this enhances taste even more than the long marinade method.

7. Never use the same marinade twice

The marinade mixes with raw meat juice, so you shouldn’t use the same marinade more than once. If you were hoping to use some of the marinade on your grilled meat as a sauce, simply prepare extra marinade and put some aside for topping later.

8. Cook it right

Remember, no matter how delicious the marinade, a great steak means proper grilling – find out how to reach a proper core temperature with this guide to achieving your desired degree of doneness.

9.  Oil:

Oil is a must-have for your marinade.

Most herbs and spices only reveal their aromatic flavors when combined with oil. 

Marinades are particularly important and useful for grilling because of the high, intense heats produced by grills or pan frying seafoods also require flash cooking in oils at times. 

Our sauce can be used with oils or without to protect plus flavor not only meats but fish and veggies. 

Fish and Seafoods plus Meat such as chicken breasts and pork loin are more likely to dry out on the grill and will benefit from a marinade to retain moisture. 

An example of a good basic marinade would be Italian Dressing. Marinades can be store bought or made at home very easily. 

Our Marinade takes allot of time to age thus costing allot more but the marinade last forever and it only takes a very small amount to marinade allot of foods not just meat. 

"WCF could become a staple in your kitchen like it is in ours and for many others today."

How Long Should You Marinate?

"That's the Queston we get the most with Our Marinades and others as well."

The amount of time used to marinate different cuts of meat is important. Too long in an acidic marinade can denature proteins and actually lead to a tougher texture for chicken, fish, and seafood. 

A milder acidic marinade for a shorter time is better for these items. Too long in an enzymatic marinade can make the meat mushy.

Fish and seafood should only be marinated briefly, for only 15 minutes to 30 minutes. 

Our sauce is not acidic so it can be longer but just pouring it on works well too.

Two hours is probably long enough for chicken pieces without risking it toughening from other marinades. 

WCF can be utilized overnight. Beef and pork can be marinated for longer periods, one to 12 hours or 24. 

Dense root vegetables can be marinated for 30 minutes to two hours, while softer vegetables only need 30 minutes. 

Follow the specific recipe instructions for the cut of meat or fish you are using and the strength of the marinade. Check for citrus or lemon and if the marinade contains acid use less time of course.

What is a marinade?

A marinade is a simple mix of ingredients used to add flavor to meat, poultry, seafood, vegetables, and even tofu. 

Depending on what’s in the marinade, what it’s marinating, and for how long, a marinade can even tenderize and add moisture. 

Marinades can be made with a wide range of ingredients — more on that later — and while they often include solids like fresh rosemary or garlic cloves, they’re always mostly liquid. 

This is because marinating is about soaking, allowing that special mixture to work its flavor-boosting and tenderizing magic.  

How Long to Marinate a Steak?

How long to marinate your steak depends on the size and variety of the cut you're using. 

Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. 

Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

How to Use Steak Marinade

Pour the marinade into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 8 hours. Remove steak from the marinade and shake off excess. 

Discard the remaining marinade. 

Cook or grill steaks to desired doneness.

What to Do With Leftover Marinade?

You may be tempted to re-use the marinade straight from the bag, but don't! 

A used marinade is not safe to use as-is. In fact, the bacteria from the raw meat could make you (and your dinner guests) very, very sick.

All that flavorful marinade doesn't have to go to waste, though: You can make it safe-to-eat by boiling the liquid for several minutes or use it all in the start of your cookouts on the grill or griddle. 

However, Do not continue past the halfway point and make sure to flip any food items several times to cook all contaminated meat sauce before consuming anything but it's best to just toss the excess after a soak because once excess sauces contact the grill or any cooking surface or countertop, cross contaminates can happen.

SEE TERMS AND CONDITIONS ON THIS WEBSITE

Cooking for Safety - This process will also reduce the liquid, resulting in a thick sauce that'll work well with your freshly cooked steak.

How Do you Make a Steak Tender?

There are two ways that I use to make a steak tender. Acidic tenderizers are a great way to get a tender steak. 

Many people include lemon juice in their marinade to help to soften the steak. it breaks down the tough fibers in the meat. If you are starting out with an already tough cut of meat, they will also break down the fibers by pounding the meat before they cook it.

Why is my Steak Tough and Chewy?

The muscle fibers in meat have to be broken down and the proteins turned into gelatin in order to make meat tender. 

This happens very quickly over high heat with tender cuts of steak like filet mignon, but tougher cuts of meat require slow cooking, usually in some sort of liquid to keep them from drying out.

Thanks for your interest and the best to you and yours from WCF,

Wine Country's Finest Marinades. We just hope you enjoy our sauce and our knowledge and please pass it forward.

Happy Holidays and Don't forget to L@@k for Our Coupons in pictures on Our Website or Online. 

YELP   :~)

Cooking Sauce for Stir Fry or Vegetables. Yummy on Shrimp & Seafoods. 

6 to 8 Servings per/bottle

Taste the Tradition of Our (805) Steak & Cooking Sauce Here on The Central Coast.

Serving Authentic Marinades & Cooking Sauces Since 2017. We have Graduated into Wine Bottles.

Savor the Flavor of Juicy Steaks in Paso Robles, Come Experience the Best Flavors in any Meat: Beef, Chicken or Pork. WCF Marinades is Located at 1301 Riverside Ave in Downtown Paso Robles, Ca. 93446

Delicious Skirt Steak & Thicker Steaks 

Can Cook a bit longer but Make Sure to Flip them as you grill & maybe Marinade a bit more only if you have excessive Cooking Sauce/Marinade not used in the raw meat soaking prior.

Heat a grill.  →⁠(⁠°⁠ ⁠۝ ⁠°⁠)⁠┗

Preheat a grill over high heat. 

Use tongs to remove the steak from the marinade, shake off any excess marinade, then place the steak off the grill. 

Discard the bag of marinade.

Grill the steak.   ┻⁠━⁠┻⁠︵⁠└⁠(⁠՞⁠▽⁠՞⁠ ⁠└⁠)

Grill the steak over high heat for 5 minutes per side.

Rest the steak.   ┬⁠─⁠─⁠┬⁠ ⁠¯⁠\⁠_⁠(⁠ツ⁠)

Remove the steak from the grill and place it on a large cutting board. Loosely cover the steak with foil and let it rest for 10 minutes before slicing.

Food Safety and Marinade:

Once a marinade or any sauce comes in contact with uncooked meat, fish, and seafood and therefore it picks up any bacteria that are on those products. It is important to keep the marinating item in the refrigerator and not to marinate at room temperature.

1.  You may want to avoid marinating in aluminum foil, metal bowls other than stainless steel, or pottery where the acid from the marinade can react with the metal or glaze and release lead or other unwanted elements. Our sauce or marinade is safe to use with metal pots, pans or bowls as we have no acidic ingredients, but it is safer to just avoid these kind of items with some marinades. 

We love to use aluminum toss away pans to cook inside or out on the grill, this just makes for easy cleanup and the sauces go further. We always use one for marinading then another for serving. Also, easy to cover then let things rest until ready to serve.

2. It is best to use glass or a food-safe plastic vessel or a disposable Ziplock bag.

Always discard marinade that has been in contact with the food you are marinating. 

Wash any containers used for marinating or, if disposable, toss them. Don't use them for serving or storing the cooked items unless you have properly washed them.

Don't use the marinade that has been in contact with the raw food to baste the food as it is cooking.

1.  You should have a separate portion of it that hasn't touched the raw food to use for basting or as a sauce.

2.  Safety of Others should always come first so think of this while you cook. It is not worth risking others safety to make a marinade or cooking sauce go further.

3.  We practice and inherit more safety measures every day. This means our customers and clients and family as well as friends are assured, we do all we can and more for others rather than for ourselves.  

4.  Meaning when we are creating unsurpassed marinades and cooking sauces, we take it very seriously and we expect more and want to educate more as well. 

5.  What you bring to the table for others should always be better that what you would serve yourself.

6. People ask Us sometimes - Why would  I spend $18 on the bottle of marinade or cooking sauce?

My answer is always the same, because it's the best.  You don't have to purchase the best but some people choose to and always do. Just like a fine automobile, you can feel the difference. 

You don't have to invest in one but it's a choice. if you want the best, you generally save for the best and you feel the difference forever plus you and your family and friends also reap those added safety benefits from more perfection forever as well as the incredible ride quality and handling.

We give your family and friends a unique and unforgettable difference. As soon as this sauce hits the grill people notice since it even smells amazing. The taste is out of this world, it protects your food, tenderizes, and looks and feels great in wine bottles.

No Refrigeration required, Just Re-Cork the bottle, BBQ At Least 6 to 8 Times Per/Wine bottle. Taste the Traditions of Perfection :⁠^⁠)

7.  Shake well for best results before pouring or serving. Just like a fine wine, the longer it sits, the better it is~

Another Point of Perspective:

         “Time is on your side.” 

The Finest Wines, The Fine Restaurants + Luxury Items. They Just Cost a Bit More. Generally they last longer, go further And Taste & Feel better. 

Some items are made of quality with perfections in mind from the start.

Just Like Our Sauce, Our Knowledge has been passed down over generations and has passed through many working hands to create that unsurpassed flavor and taste with no expiration or refrigeration requirements plus a great look. 

We are truly proud and expect a bit more for what we offer because we have created value for you, your family and for your friends to enjoy over time.

WCF, Wine Country's Finest, has been Referred to as, The King of Marinades

Kraft or King ~ Hotel or Motel:

Your Choice 

Also, folks can cook at home like a Pro 

6 to 8 times or Go Out to Eat instead. We actually save you and your family money plus we make folks more comfortable at home in the process. 

You just might have a new story to tell as well soon but only if you give us a chance to prove our worth. This sauce creates value in your kitchen at home or in commercial settings. 

Saving you time and money is our goal. We not only keep our customers happy we also help restaurants and food servers and adventurers.

Give us a chance and you will more than likely start to share with folks before you even realize it's happening. 

This Cooking Sauce + Marinade is a 

(2 for 1).  It's that G@@d Folks... ┬⁠─⁠─⁠┬⁠ ⁠¯⁠\⁠_⁠(⁠ツ⁠)  

It just happens, WCF ~

Creates Conversation Folks ~ 

"Word Travels Fast." 

We Truly Take Pride in Brewing Only the Best for You & Yours to Enjoy  :⁠^⁠)

(⁠ ͝⁠°⁠ ͜⁠ʖ͡⁠°⁠)⁠ᕤ.    ＼⁠(⁠^⁠o⁠^⁠)⁠／.    ヾ⁠(⁠ ͝⁠°⁠ ͜⁠ʖ͡⁠°⁠)⁠ノ⁠♪

Happy Holidays From WCF:

Wine Country's Finest Marinades is

Here to Serve You! This Cooking Sauce & Marinade is Perfect For Your Friends, Plus Your Family's Wildest Expectations in Taste, Unsurpassed Flavors & Longevity.  ᕙ⁠(⁠ ͡⁠°⁠ ͜⁠ʖ⁠ ͡⁠°⁠)⁠ᕗ WCF, Covers all the bases.   

Give your family & friends an extreme advantage of a flavor that is simply unsurpassed.  

We make life easy and fun  :⁠^⁠)

I love to cook my steaks in a skillet. It only takes minutes to get that crispy brown edge and medium cooked inside. 

Cast Iron: The best skillet to use is a cast-iron skillet. It distributes the heat evenly and browns steak beautifully.

Heat it up: Use the largest burner on your stove and heat up the cast iron before placing the steaks in. This will ensure a good crusty sear. The oil in the pan should be shimmering almost to the smoking point.

Dab the Steak: With a paper towel, gently dab the steaks dry. Do not worry you will not take off marinade that is already saturated into the meat. When the meat is dry it will make sure there is a good sear, creating that incredible flavorful crust.

Add The Butter Last: Place the butter in the pan right before you are ready to take them out. You do not want your butter to burn, which it can easily with the high heat.

Remember too, when your steak is taken off the heat it will continue to cook for a minute or two, raising the temperature about 2-4 degrees more. 

We often remove our meat right before it reaches that perfect temp.

Steak Doneness, Internal Temperature plus Center Color are Very Important:

Medium Rare:  130-135 °F  Pink.
   Medium:  135-145 °F Some Pink.                          
 Well:  145-155 °F Sliver of Light Pink.                               
 Well Done: 155-165 °F Mostly Brown.                                 

How Do you Know your Steak is Done?

Everyone loves their steak done to different degrees and using a thermometer is the way to go to make sure you cook it just right. 

"WHAT PEOPLE SAY ABOUT OUR MARINADE AFTER THEY MASTER TIMES TO C@@K."

As soon as your marinade arrives and is ready to go,  you add your steaks and let them soak up all of that delicious flavor.   

WCF also tenderizes as it marinates. The minimum to let steaks marinate is 2 hours, but can also be marinated overnight. 

"The flavor is seriously out of this world! That's what most of our customers and friends say."

We recommend Zip Lock Baggies, the Large Size. 

Refrigerate once the meat is added into the baggies with the sauce or marinade and never let your bottle or the contaminated sauce mix with that remaining, fresh, uncontaminated sauce in the bottle. 

Please Make Sure to Re-Cork & Completely Re-Seal Your Wine Bottle ASAP after every use. 

Any BBQ, COOKOUT or use. Reseal or Re-Cork the bottles to maintain safety and stability of the Marinade. 

For the sauce to Never Expire it must be Resealed and Remain Uncontaminated. The Wine Bottles Help Preserve and Protect the Sauce Only if Re-Corked. Properly each Time.

Any Used Sauce Must be Refrigerated.

No Refrigeration Required of Bottle.

 6 to 8 BBQ's per/Bottle. 

This stuff goes a long way if used with baggies or containers vs just pouring it on as you cook. If you pour cook only, that works and looks great too. Just take it slow and saver the sauce and most of all enjoy the flavor and smell while cooking and afterwards.

Heads will turn, if you around allot of other folks while grilling! Trust in us, they will notice as soon as this sauce hits the grill or any type of heat basically...  "The smell alone is incredible."