Meat came out flavorful, although I am not as fond of using the vinegar for the acid (I much prefer using citrus juices). The one thing I will say is that you should never EVER use excess marinade from meat in the manner listed. Using it to baste while cooking is fine but using it in foil afterwards is just an invitation for potential food borne illnesses. If you want to do this, either reserve some of the marinade that has never touched the meat or cook it to kill any potential bacteria buildup.

Excellent advice regarding the used marinade. The marinade will not get hot enough to kill the bacteria.