Marinading- I always use leftover wine. It turns vinegary so you don't want to drink it, but does wonders for tenderizing. Beer is good too!! (And does not make it taste like beer.)

NEVER EVER USE SALT!!! That is a surefire way to toughen meat. Salt is added at the very last-if you absolutely insist on using it. Marinades, especially soya sauce already has lots in it. Try using powders such as onion powder and garlic powder. For pork, I always use a marinade of soya sauce, some white wine, sometimes oyster sauce, garlic and onion powder, and pepper. Steak is the same, but use red wine. When using alcohol, marinate for only 1.5 hours max. Sherry or wine is good for chicken. If using BBQ sauce,keep basting regularily. Another trick is to put a soup can of water on the grill as the steam will help keep it from drying. I never use thin cuts of meat. Restaurants paint some butter or marjorine on the meat after grilling to give it that shine, and I find it adds some juiciness.

And turn the flame down on that grill!! We always use medium flame. Would you fry meat on high on the stove???