Kool-aid bbq
1 Servings
Ingredients
| Quantity | 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 | Bay Leaf | |
| 1 | teaspoon | Garlic Powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground Ginger |
| ½ | teaspoon | Cayenne |
| ¼ | teaspoon | Ground Cloves |
Directions
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 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