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I usually mix black pepper, mustard powder and garlic powder with butter. I add the rub right before cooking, but ensure that I have salted the beef at least 15 minutes prior. However, all that being said, in my experience, good technique is the most important part to grilling a steak.

There are two ways I'm particularly fond of: schweinshaxe and crispy pata. The first is a German recipe. You could find it online, but it's basically cooked like a roast. The second is a Filipino recipe. It calls for soaking the hock in a 7-UP based marinade, making cuts down to the bone about...

If you want to tenderize larger pieces of meat though, you can marinade it. One particular technique I picked up from my Filipino in-laws is soaking pork in 7-UP or Sierra Mist. The catch here is to not over marinade it, or the meat becomes mushy. For pork, I don't soak it for longer than 6 hours.

I typically use something long and straight, like a wooden spoon, and a meat fork. I don't spear the turkey with the fork, but I do push it a bit into the turkey to have more control during the flipping.