| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| tb Salt | ||
| tb Sugar | ||
| pk, .17 oz Kickin' Kiwi-Lime | ||
| 1 | ts Paprika | |
| ts Pepper. | ||
| c Apple Juice | ||
| c Canola Oil | ||
| 1 | c Worcestershire Sauce | |
| tb Red Wine Vinegar | ||
| tb Dry Mustard | ||
| tb Brown Sugar | ||
| Bay Leaf | ||
| ts Garlic Powder | ||
| ts Salt | ||
| ts Ground Ginger | ||
| 1 | ts Cayenne | |
| 1 | ts Ground Cloves |
INSTRUCTIONS
~---------------------RUB--------------------------- : -- Kool-Aid ~---------------------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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