Kool-Aid Bbq

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Kool-Aid Bbq Ingredients

RUB	2 tb Red Wine Vinegar
2 tb Salt	1 tb Dry Mustard
2 tb Sugar	1 tb Brown Sugar
1 1/2 ts Paprika	1 Bay Leaf
2 ts Pepper.	1 ts Garlic Powder
MOP	1 ts Salt
1 c Apple Juice	1 ts Ground Ginger
1 c Canola Oil	1/2 ts Cayenne
1/4 c Worcestershire Sauce	1/4 ts Ground Cloves

Instructions for Kool-Aid Bbq

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 Ive 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 Kloses catalogue. She may be weakening. Posted to bbq-digest by Dave Johnson on Mar 07, 1998

Main Ingredient: Cuisine: Uncategorized