I'll stockpile a bunch of bottles anyway, but please Don't scare me like that again!

By the way, I'd forgotten this in the latter days of not eating much red meat, but here's another Woody's cooking tip from my culinary past:

the Woody's/hoisin sauce combination I mentioned earlier, about one part each for this application, also does amazing things for lamb. I used to use it on double-thick lamb chops for the broiler, back when I could afford them. I imagine it wuld be terrific on a butterflied leg of lamb for indirect cooking on the barbecue grill.

Cheers,
Claire