New Knotty Pine restaurant

[Hoss]

There had to have been some kind of connection to the Mingo mess, even if only casual sharing of recipes.  The beans were exactly the Knotty Pine recipe (and the only thing worth eating.)  Also, seems like I remember someone here commenting that someone knew someone, or something...

Sauce tasted kind of like a "Frankenstein-ed" version of the original...started with close to the original, then messed with it.

A friend of mine knows and is distantly related to the old owners and has, in her possession, a copy of the Knotty Pine BBQ sauce recipe.  I ran into her several months back at Andolini's and she commented she was working a batch of sauce that very day.

[heironymouspasparagus]

A friend of mine knows and is distantly related to the old owners and has, in her possession, a copy of the Knotty Pine BBQ sauce recipe.  I ran into her several months back at Andolini's and she commented she was working a batch of sauce that very day.

Any info about who is running this restaurant?  I really hope it is the original family....and not the Mingo crew....(please, God, don't let them be related!!)


....almost forgot...will she share the recipe...??  I promise not to tell anyone!

[Red Arrow]

A friend of mine knows and is distantly related to the old owners and has, in her possession, a copy of the Knotty Pine BBQ sauce recipe.

Secret sauce recipe.  Yumm.

[Conan71]

There had to have been some kind of connection to the Mingo mess, even if only casual sharing of recipes.  The beans were exactly the Knotty Pine recipe (and the only thing worth eating.)  Also, seems like I remember someone here commenting that someone knew someone, or something...

Sauce tasted kind of like a "Frankenstein-ed" version of the original...started with close to the original, then messed with it.

I can copy any number of BBQ sauce recipes fairly close given enough time, same with baked beans.

Just because I might be able to replicate Danny Head's BBQ sauce doesn't mean he's got anything to do with the BBQ I'm serving.

My wife even figured out how to do a perfect copy of Schlotzsky's bread. Given enough time, anyone can get close or copy something else by taste. There are also web sites devoted to deconstructions or reverse engineering of popular restaurant recipes.

[heironymouspasparagus]

I can copy any number of BBQ sauce recipes fairly close given enough time, same with baked beans.

Just because I might be able to replicate Danny Head's BBQ sauce doesn't mean he's got anything to do with the BBQ I'm serving.

My wife even figured out how to do a perfect copy of Schlotzsky's bread. Given enough time, anyone can get close or copy something else by taste. There are also web sites devoted to deconstructions or reverse engineering of popular restaurant recipes.

Yeah...I got the Orange Julius recipe and make that from time to time.  Feel the love....!!

And Wendy's chili.  But I leave out the green bell peppers so it will be fit to eat!!

[Weatherdemon]

Had this today from the west Tulsa location.
It was picked up and brought 4 blocks.

Everything was really good except the ribs.
The outsides were tough and burnt and on some of the ribs, the bones were so soft you bit halfway into them getting meat.

Worst rib eating experience I've ever had.
I have no idea how you get the bone more tender than the meat but it was nasty and really turned me off that place.

[BKDotCom]

I have no idea how you get the bone more tender than the meat but it was nasty and really turned me off that place.

Nasty Pine

[Gaspar]

Had this today from the west Tulsa location.
It was picked up and brought 4 blocks.

Everything was really good except the ribs.
The outsides were tough and burnt and on some of the ribs, the bones were so soft you bit halfway into them getting meat.

Worst rib eating experience I've ever had.
I have no idea how you get the bone more tender than the meat but it was nasty and really turned me off that place.

When you use a synthetic meat tenderizer (nasty tenderquick) or papaya extract, you can turn rib bones to chalky mush.

[Conan71]

When you use a synthetic meat tenderizer (nasty tenderquick) or papaya extract, you can turn rib bones to chalky mush.

That or simply cook the smile out of them.

[Gaspar]

That or simply cook the smile out of them.

An overcooked rib disintegrates but the bone remains intact.  When you use enzyme based tenderizers, and A LOT OF BBQ JOINTS DO, you can actually soften the bones to where you can bite them. ECH!  Typically they only use this stuff on the big cuts like butt and brisket, because they want to buy the largest slabs (because it's cheaper) but they don't want to invest the cooking time to get them tender.  You can do a large brisket in 4 hours if you bump up the temp to 350 and rub it down with a product containing Papain or just puree Papya or pineapple (both natural sources of the chemical).  Unfortunately it will have the taste and texture of Smoot, but most of these places sauce heavily to cover that up.

I hate overcooked anything. I hate gimmicks. BBQ is time consuming, but rewarding when done right. A restaurant as old and established as Knotty Pine should have no problems doing it right.  If they are indeed taking shortcuts, they won't be around much longer.

[Weatherdemon]

To be fair, I had messaged them on FB about the rib issue and they have apologized and offered to correct the situation.
For that, they get kudos!

[Conan71]

We decided to give it a try at lunch.  I got the mixed order with a rib, brisket, pork, bologna, sausage, and I think it's sliced turkey. Under-smoked, dry, and even slightly tough on the ribs.  MC said her chicken was pretty chewy.  I honestly didn't see or taste the obvious the tell-tale signs of a tenderizer like I was getting at Back Alley or Dickey's.  Just very little smoke signature on anything.  I suspect they are doing a flavor smoke (yep you could smell smoke in the air in the parking lot) then putting it in a convection oven to finish or vice versa.  Not certain but the ribs may have been boiled based on something I picked up in the texture that I remember from a long time ago eating at Martin's on 21st St.

None of the meats had any real bark on them and the bologna barely had a tan from smoke.  My boss picked up on the same thing.  The tabouli was so-so but the gumbo they served as a side wasn't too bad though I'm not sure how you call it gumbo without okra.

Just a lot of meh.  I do at least recall 'que from the original KP being much better smoked.  I doubt we will return it was a pretty under-whelming experience and it would appear from Weatherdemon's experience and my experience that they don't have a clue about consistency.

FWIW, I've managed to turn rib bones to mush before by finishing ribs up in a 350-375 oven while wrapped in foil when I ran short on proper smoking time and over-shot the time.  The steaming effect will do that, it's pretty much how rendering plants start the process of making bone meal.  Granted on an open smoker everything would just dry out.  And you know how paranoid I am about food additives.  I'm the last one who would use a chemical prep on my food.

[redpeace]

Pretty logical move. Better chances there than trying to break into project suburbia in  east/south Tulsa