this may sound dumb but who knows
is it a bad idea to poke holes in your meat prior to marinating, so the marinade can get into the meat -
initially i would think the the juices would leak out, but what is the difference if you were to cut the meat in half prior to cooking..it seals when it cooks no?
would it allow the marinade to get deep inside the meat better and then seal up as it cooks locking flavor in or would this just dry out your meat.???????
That is not a dumb question at all. Small holes will help the marinade penetrate the meat and you will not lose significant juices because of the holes. There is even a tool called a jaccard (do a search on Google) that makes small holes in meat prior to cooking to tenderize the meat.
What you do not want to do is poke holes or cut meat as soon as it is finished cooking. You want to let it rest a little while (how long depends on the size of the piece of meat). If you cut into meat as soon as you pull it off the heat then you WILL lose juices. Letting it rest for a few minutes helps to stop that from happening.