Recipe - Kool-Aid Bbq

RUB
2 tablespoon Salt
2 tablespoon Sugar
1 pack (.17 oz) Kickin' KiwiLime
KoolAid
1 One half teaspoon Paprika
2 teaspoon Pepper.

MOP
1 cup Apple Juice
1 cup Canola Oil
One fourth cup Worcestershire Sauce
2 tablespoon 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
One half teaspoon Cayenne
One fourth teaspoon Ground Cloves

Well I tried the KoolAid recipe on a Boston Butt today and it was actually
pretty good. Here is how I Qued the butt.

Took 5 One half 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 KoolAid.
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 bbqdigest by Dave Johnson davejohn@prairie.lakes.com on Mar
07, 1998