We used the Sorcha-Bill's Mudcat Woody's recipe tonight. Still a little on the tomato-ey side, like Sorcha speculated (but pretty well hidden by the liquid smoke, I think). When I tasted it earlier today, it had quite a "bite", but some of that seems to have cooked out. May need to add a bit more cayenne or tabasco or something hot. Also, it was on the "soupy" side & kinda slid off the meat ... might need more xanthan gum to thicken it - or maybe it's just that it was still too warm when I used it.

I think Bill's GF is right; it also needs a little salt - maybe some additional soy sauce (that would also help darken it).

Now the big question for me is: can someone tell me how in the heck you can stuff? I've never tried canning anything & don't have a clue. With all this extra barbecue sauce hanging around, though, I think I need to learn ... fast.