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Issue #11                                                                        November 10th       2010
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KT's in Our Community

Thursday November 11th is Veterans Day and if you're in the armed forces we'll buy you lunch if you're in uniform or when you show your military ID.

KT's is also participating in Hungry for a Change, two organizations that support our men and women who have served in the armed services when they return to civilian life. 

Eat at KT's on November 11th and 20% of your purchase will be donated to Care Connect and Veterans Helping Veterans Now.


KT's Card
Introduce A Friend to KT's
On the Cheap!


Each time you use your card in November, receive a coupon for


50% Off a 2nd Lunch

 

And if you bring in a newbie to KT's we'll add 300 points to your KT's Card!


 

KT's Card users always earn points toward free lunches, Family Packs, pounds of ribs and even a party for ten.


Forget or lose your card?  No problem we can look you up by name

Interested in a KT's Card?  Click on the card, it's fast and free to sign-up


Get double points on every purchase every Tuesday


Recipe 

Tex-Mex Chicken Rub


For use with brined meat

(no salt in the rub)


3 T       Ground cumin

2 T       Ground Coriander

2 T       Chile powder

2T        Dried Oregano

2 T       Garlic Powder

2 T       Cocoa Powder

1 t        Chipotle Powder (or Cayenne Pepper)

 

Mix in a bowl and store in an air tight container.

(Adapted from Cooks Illustrated July 2002 P. 20)

Gluten Free Quest Continues

A few weeks ago we made the switch to Lea & Perrin's Worcestershire sauce which is gluten free and the one and only gluten ingredient in our Memphis and Carolina sauces.  So at least these two sauces are good to go.

Now we're working on either making our Texas (mild) sauce gluten free or coming up with a similar mild sauce that is gluten free.  The Texas sauce is also the sole gluten ingredient in the BBQ Beans, thus the beans too would be gluten free.

We'll keep you posted and if you have a comment or suggestion let me know.
 
Smoked TurkeyBBQ That Bird!

If you're a regular reader of our newsletter or have attended one of our BBQ School classes, you know we love what we do and sharing it with others.  Fire, smoke, meat, cold beer - it's good.

I bring this up because the weather lately has been so amazing (tomorrow it's supposed to 75!) that I'm still in summer mode and I can't wait to BBQ my T-Bird and I think you should too.

BBQing your turkey has a number of advantages, first, it's authentic, the pilgrim's cooked theirs over a fire (a propane grill is very authentic too because its outside). It frees up the oven for Parker House rolls, pumpkin pies and even green (yuck) bean casserole.

It produces a bronzey skin and smokey flavor that no oven can match; and it provides a natural gathering place for the grunting guys, freeing up kitchen space for the gabbing gals.

You can, and should, do this, and I'm going to tell you how.  You'll need a roasting pan that can get smoke stained, cotton string for tying up the bird, a shallow vee rack to cradle the bird in the pan, a meat thermometer, a grill thermometer and some hardwood for smoking.

Choose your bird (
check out the options) and make sure it is defrosted at least the day before The Day. 

Brine that bird overnight. I brine mine in a cooler of cold water in the garage, which keeps fridge space free (
how to brine).

Back time your turkey.  That's fancy restaurant talk for figuring out when to start cooking based on when you want to serve it.  I allow about 3 1/2 hours to cook a 14 pound bird.
 
About an hour before you plan to get the bird cooking, remove it from the brine and thoroughly pat it dry inside and out with paper towels. 

Gently work your fingers under the skin and separate it from the meat. This will allow you to get the rub under the skin and onto the meat and will result in a crispier skin.

Season that bird with a saltless rub (assuming you brined it) such as KT's Tex Mex rub or maybe use some softened butter, minced garlic, and salt and pepper, spread all over and under the skin.

Next, truss it up with cotton kitchen string (watch a quick video) so it stays together and cooks evenly, then load it on to a greased vee rack, in the BBQ approved pan (not your wife's favorite cake pan!) breast down.

Fire up the grill to medium high, about 400 degrees (using your grill thermometer, which is inserted through a hole in the lid, so you can read the temperature inside, from the outside).

Set it up for indirect cooking, you know, one half of the grill lit, the other half not lit (click for more information),  and add wood chunks for smoke.

Load the turkey by placing it on the side of the grill that is NOT lit and cook in the following sequence, adding hardwood chunks at each hour to keep a steady smoke going (bronzey skin /smokey flavor).

1st hour breast down 400 degrees
2nd hour breast down 300 degrees
3rd hour to finish breast up and 275 degrees

Use the GRILL thermometer to monitor and dial in the temperature of the BBQ.

Use a couple of wads of paper towels to pick up the turkey and flip it over.  While you're at baste it with some butter for browning.

The point of breast down then breast up routine is to place the slower cooking dark meat high up to get a high blast of heat, while protecting the breast down low.  Then flip it and slow cook to uniform doneness while bronzing the top of the bird.

After the 3rd hour, begin checking for doneness using the MEAT thermometerShoot for an internal temperature of 160-165 degrees (the temperature will continue to rise a bit after you take if off the grill).  Cooking the bird, any poultry really, beyond 165 just drys it out.

Want a more detailed recipe and procedure?  Send me a note and I'll send you the full version.  And Have a wonderful, smokey delicious Thanksgiving Day!
Kirk


Specials

Daily Specials for November

Lunch - Tricia's Holiday Bowl - A June bowl with Smoked Turkey, Mashers, Stuffing, Gravy & / or Cranberry Sauce

It's Thanksgiving Heaven in a bowl!

U

Dinner - Joe's Rib Basket for $ 9 (save a $1.60)

Take Home Rack o'Ribs Pack with Mashers & Gravy, Slaw or Beans, and Brownies (serves 4)
$30

 


 

BBQSchoolKT's BBQ School Classes Classes Will Resume May 2011



 

 

Show Someone You Care, Give the Gift of KT's

KT's Offers BBQ Bucks in $5 & $25 Books

Makes a Great Gift and Unlike Gift Cards, We Treat Them Like Cash & Give Change Back in Cash




GoodDeal
$10 Donation to "Veterans Helping Veterans Now"
 Simply bring this coupon in to any KT's BBQ, purchase ANYTHING on the menu and
KT's will donate $10 to
this veterans support organization.

Coupon Good Once For Each Customer


Deal Expires: November 30th, 2010