Marinade?.... Not really, but I do soak them overnight... After removing the membranes, I soak them in a concoction that ends up begin 1 part apple juice and 2 to 3 parts water. I splash in some worchestershire (not alot 5 or 6 good shakes), put ice on top... Its more a soak than a marinade... The apple juice is thinned down a lot, so it's not a strong flavor, but it IS there. It's more of a background hint than a predominant flavor.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)