Kool-aid bbq

Yield: 1 Servings

Measure Ingredient
2 tablespoons Salt
2 tablespoons Sugar
1 pack (.17 oz) Kickin' Kiwi-Lime Kool-Aid
1½ teaspoon Paprika
2 teaspoons Pepper.
1 cup Apple Juice
1 cup Canola Oil
¼ cup Worcestershire Sauce
2 tablespoons Red Wine Vinegar
1 tablespoon Dry Mustard
1 tablespoon Brown Sugar
1 \N Bay Leaf
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Ground Ginger
½ teaspoon Cayenne
¼ teaspoon Ground Cloves



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 5½ 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@...> on Mar 07, 1998

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