Cooking and seasoning on the grill?

Question

I can't taste the seasoning in the inside of the eat, only on the outside, any pointers?

Answer 1

you can marinade for longer periods of time, poke holes/slits in the meat with a fork, or buy an injector (a syringe w/ a needle to inject marinade directly into the meat: available almost anywhere), also try adding a small bit of vinegar or lemon juice to your marinade.

Answer 2

Increase the intensity of your marinade.
You "could" poke holes into the meat, for the marinade to get inside,and someone will no doubt tell you this.
But holes will allow the meats juices to escape and what you will end up tasting (really dry meat) you will wish you had not.
It's the same reason you allow meat to rest 15 minutes or so before cutting into a steak. Don't believe me? Next time, cut the steak open right away and watch. All the liquid going onto the plate is what would have made the meat taste really good if it had stayed inside.
But after the juices cool a little in the 15 minutes or so, and the meat relaxes, it is less in a hurry to run away from the cut meat.

Answer 3

you can marinate your meat with your seasonings in liquid or a dry rub. just make sure the meat is completely covered with either choice of marinate. i usually have a roast, tenderloin or chicken marinate for 24 hours before cooking or grilling. this tenderizes the meat and seasons it thru out. the flavor is still there after cooking.

Answer 4

make small slits in the meat and season inside it with a lil bit of olive oil to get the flavour to soak through the meat