Basting methods

I always consider either marinating the meat and then braaing over hot coals or just cooking from raw and gently painting the meat as it cooks.

I like to just braai meat from raw and baste as I cook. The marinade
crystallizes and keeps a kind of crust around the meat so the cooking
is more gentle on the meat.
Only when I have to cook for a lot of people I find it easier to marinade the
meat for 24 Hours before the braai.