Yes you do otherwise you won't have enough!
yes but you need to consistently mix it up and stir the meat around so all of it gets the marinade. also you need to stab the meat several times with a fork or something to get the marinade to also get IN the meat. That will help the meat soak up the marinade.
If you are in need a peruvian meat dish recipe, you could look in all recipes for a recipe. You could also go to your local library for peruvian meat dish recipes.
Well marinating meat in acid does two things, The acid of any marinate tenderizes the meat as well as alter the flavor.
Yes
Yes. Homemade marinade should be refrigerated, and purchased marinade should be refrigerated after opening.
Yes. Homemade marinade should be refrigerated, and purchased marinade should be refrigerated after opening.
one gallon
the is basicly no difference between the 2 in new zealand, where i live, as we have a very high quality of beef and lamb products. but in other countries like America it my be different. The top sirloin steak would just be of a higher quality, so you could use sirloin steak, but there may be a slight difference in the "texture" of the meat. you may need to cook for less time or use more marinade if you are using marinade, ect, to regain some of the juicyness back to the meat. Kathy, Northland, New Zealand
8 quarts is the amount you need.
2 and 3/4
You need to oil the grill to help prevent sticking. Heat the grill to full temperature before putting on the meat. Either marinade the meat or apply a dry rub for flavoring. Cook as slowly as possible to avoid charring the meat and to allow the inside to come to full temperature.
just double ur recipe as many times as u need... if you have a food weigher... u can weigh the fudge i guess find a recipe for 2 pounds and double the recipe or find 1 pound recipes and multiply the amount of each ingredient by 4