I marinade with worchestire sauce, mustard, and some standard BBQ sauce, not a whole lot of each. Marinade overnight, 48 hours is even better. I then sprinkle with Al's rub, which is really just garlic powder, rotissiere chicken seasoning, and a few of my other favorites in a spice jar. Works good on burgers, steak, chicken, whatever. I'm off red meat for the most part now, but I did enjoy a steak Saturday. As for chicken, we have used catalina, italian, and ranch dressings, and they all add a lot of zip id use let it work in for 48 hours. I grilled wings all summer, I use sugar-free BBQ sauce to keep 'em from burning too much, just a blackened wing is what I prefer. Just keep brushing them with sauce, from the minute they go on to the minute they come off.