| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | tb | Salt |
| 2 | tb | Sugar |
| 1 | pk | (.17 oz) Kickin' Kiwi-Lime Kool-Aid |
| 1 1/2 | ts | Paprika |
| 2 | ts | Pepper. |
| 1 | c | Apple Juice |
| 1 | c | Canola Oil |
| 1/4 | c | Worcestershire Sauce |
| 2 | tb | Red Wine Vinegar |
| 1 | tb | Dry Mustard |
| 1 | tb | Brown Sugar |
| 1 | Bay Leaf | |
| 1 | ts | Garlic Powder |
| 1 | ts | Salt |
| 1 | ts | Ground Ginger |
| 1/2 | ts | Cayenne |
| 1/4 | ts | Ground Cloves |
INSTRUCTIONS
RUB MOP Well I tried the Kool-Aid recipe on a Boston Butt today and it was actually pretty good. Here is how I Qued the butt. Took 5 1/2 pound butt out of the refrigerator at 7:30 am. Sprinkled on the following rub. Brought the NBBD up to 225 degrees and put the butt on at 8:45 am. Cooked for one hour at this temp without smoke. At 9:45 bumped it up to 240 and added pecan chunks. Kept it at this temp for the nex three hours under smoke. At 12:45 mopped and turned the butt. used the following mop (adapted from Paul Kirks book) After turning the butt brought the temp up to 250. Mopped after two hours, then 1 hour. Took butt off at 192 degrees internal temp at 4:15 PM. Tasted great, much better the the pulled pork sandwich I had a Famous Daves in Minneapolis yesterday. It was also, according to my wife, the best butt of the three I've made so far. I could taste a slight hint of lime in the bark, but I do not think I would have guessed that is what it was if I did not know I had used the Kool-Aid. I will try it again. Dave Johnson p.s. After eating my wife actually looked at David Klose's catalogue. She may be weakening. Posted to bbq-digest by Dave Johnson <davejohn@prairie.lakes.com> on Mar 07, 1998
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