San Francisco Bill's first Woody's recipe

Yield: 3 Pints, plus enough for tonight's steak. It was delicious, and very, VERY close to the taste we are used to:

8 oz Tomato Sauce
12 oz Tomato Paste
6 oz water
1 cup Canola Oil
½ cup White Vinegar
½ cup Apple Cider Vinegar
6 Tbsp soy sauce
6 Tbsp Worcestershire sauce
1- 2 oz anchovy fillets - finely chopped - with the oil
1 - cup fresh squeezed lemon juice
2 Tbsp Paprika
1 Tbsp Onion Power
2 Tbsp Garlic Powder
1 Tbsp Coleman's dry Mustard
2 Tsp Mesquite seasoning
1 Tbsp Red Tabasco
4 Tbsp Hickory Liquid Smoke - Concentrated
4 Tbsp Mesquite Liquid Smoke - Concentrated
2 Tbsp Black Ground Pepper
¼ cup white granulated sugar caramelized (It was pretty easy)!
I added the following, but it may have taken me farther from the true Woody's taste:
2 Tbsp McCormick Cajun Seasoning

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

Of course, I took Sorcha's recipe and ran with it. I'm thinking that simpler is better. Woody's was originally formulated years ago, so it's probably not too complicated. I also just noticed that the lid on my last Woody's jar boasts "Pure Hickory Smoke Flavored", so perhaps the Mesquite flavors aren't needed.

I think this experiment yielded something really close to Woody's. The GF says it's more concentrated, with a tad more 'zing' than the Woody's in the bottle, but "really close". After dinner, she said the taste was "spot on".

With the final cooked steak, the difference wasn't noticable. Even the aftertaste was the same. Got it! (I think).