| 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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