Originally Posted by smokincracker
I keep a spray bottle with one cup apple cider vinegar and 3 cups water.
I spray all my meat down well and then rinse with cold water and dry with paper towels prior to prepping.
If you try it once you will most likely make it a habit.
Eliminates any odor and kills any surface bacteria.
Eliminates the slime from the meat and makes it much easier to handle.
Great tip, Jimmy! Wouldn't have saved my nasty arse ribs at my last contest but makes a ton of sense. That's why you are, technically, da man.
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis