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Ingredientes
- 2 Tbsp. Salt
- 2 Tbsp. Sugar
- 1 pkt (.17 ounce) Kickin' Kiwi-Lime Kool-Aid
- 1 1/2 tsp Paprika
- 2 tsp Pepper.
- 1 c. Apple Juice
- 1 c. Canola Oil
- 1/4 c. Worcestershire Sauce
- 2 Tbsp. Red Wine Vinegar
- 1 Tbsp. Dry Mustard
- 1 Tbsp. Brown Sugar
- 1 x Bay Leaf
- 1 tsp Garlic Pwdr
- 1 tsp Salt
- 1 tsp Grnd Ginger
- 1/2 tsp Cayenne
- 1/4 tsp Grnd Cloves
Direcciones
- 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 lb. 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 hrs under smoke. At 12:45 mopped and turned the butt. used the following mop (adapted After turning the butt brought the temp up to 250. Mopped after two hrs, 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 don't think I would have guessed which 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.
