Happy Birthday Clare! Here you go:

San Francisco Bill's SECOND Woody's recipe

Yield: 3 Pints, plus enough for tonight's steak. I have not actually made this one yet.

8 oz Tomato Sauce
12 oz Tomato Paste
6 oz water
1 cup Canola Oil
½ cup White Vinegar
½ cup Apple Cider Vinegar
4 Tbsp soy sauce
8 Tbsp Worcestershire sauce
1- 2 oz anchovy fillets - finely chopped - with oil
1 - cup fresh squeezed lemon juice
2 Tbsp Paprika
1 Tbsp Onion Power
2 Tbsp Garlic Powder
1 Tbsp Coleman's dry Mustard
1 Tsp Red Tabasco
8 Tbsp Hickory Liquid Smoke - Concentrated
2 Tbsp Black Ground Pepper


Into the slow cooker for 6 hours on Low, stirring once an hour or two.

This recipe continues to simplify and adjust the taste. The Mesquite and Cajun flavors are now replaced with more hickory smoke, less soy and more Worcestershire for a stronger flavor of Tamarinds and Tabasco is reduced for less heat. Even though anchovies are not on the last production ingredient label, I'm sure they were replaced at some point with "anchovy flavor".