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BS: Help! info on Woody's Cook-In Sauce
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 28 Aug 07 - 01:23 PM I don't want to keep the thread in suspense, so here's an update: My friend did not cook at the Firehouse on Sunday - but he has signed up for Wednesday night. Three Firefighters did taste in on Saturday and proclaimed it delicious. None even pretended to get sick. We had chicken baked with the sauce on Sunday, and it's very close said me, my GF and my other son. "If I didn't know it was fake, I would have thought it was the real thing", he said. I have already tweaked the recipe to get closer, and will make a batch this week. Unlike the "bit of this and that" method of cooking, I tend to be the engineer. If anyone wants a look at it before I make it, let me know and I'll post it. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,Woody's Deprived Date: 27 Aug 07 - 07:23 PM All on this board - thank you for the great information. While it doesn't satisfy the loss of Woody's, we are watching your concoctions to reproduce the sauce with baited breath. We are here in North Texas and want to help in whatever way possible. Chuck and Larry |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 27 Aug 07 - 02:21 PM We can only hope! |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,CatAdjuster Date: 27 Aug 07 - 01:26 PM "Beverly" from Reily Foods just returned my call. Negotiations for purchase of Woody's Cook-in" look good and should be finalized in a week or two. 800-535-1961 Fingers and toes are crossed ! |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,CatAdjuster Date: 26 Aug 07 - 07:33 AM Anchovies! I put two in my sauce. Two cans of paste, white and a dash of Chinese Black vinegar, 6 cloves of garlic, 1/2 an onion, some Lea & Perrins, Angostura Bloody Mary Mix , fresh basil, oregano and a lime. NO sugar product of any kind. Ground it all up in a blender (on chop) then Cooked it low for 4 hours and let it sit overnight. Came out great! REAL close !! Can't give you the exact amounts of anything because I've always been " a little of this -n- that" kind of cook. All for bringing Woody's back on the shelf though. Nothing in this world quite compares |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: The Fooles Troupe Date: 26 Aug 07 - 12:15 AM A thought about the 'quantity & order listed' of teh ingredients... Does that mean the amoun of say, water IN the FINAL finished product, or in the starting RECIPIE? Some water will boil off... |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST Date: 25 Aug 07 - 07:01 PM Suggestion: Im a huge woody's fan as well, and very VERY sad it's gone. I have all the recipes posted and will begin experimenting soon, as well as posting my results. For those of you who are trying to find out which spices to use, and are using things such as Ms. Dash, etc, try using Tony's instead. (Though I am going to try using just raw ingredients myself). Ill let you know how things go. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: michaelr Date: 25 Aug 07 - 06:19 PM Pass on the husband and molasses... but I would go for a 2-for-1 deal on your stash of Woody's, Janet! Cheers, Michael |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 25 Aug 07 - 01:29 PM Use the molasses to make Worchestershire sauce...I think I put the recipe up above. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 25 Aug 07 - 01:16 PM I'll pass on the husband (one's plenty), but I would suggest that a nice batch of molasses cookies might be just the thing to soften him up! |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,Janet Date: 25 Aug 07 - 12:40 PM The first recipe I tried was similar to the one that keeps popping up here like a bad penny. I used the molasses & decided that was a mistake (know anyone who can use an almost full bottle of molasses that I have no use for?). Too sweet (although it did lend just about the right color to the sauce). I hope to try either Sorcha's or Bill's recipe today, but my husband is starting to get just a bit testy about all the barbecue sauce, especially since he claims the 48 bottles of Woody's I'm hoarding will last at least 10 years. Hmmm, maybe I'll keep the molasses & see if anyone would take him instead...or I'll do a "two for one" special. Any takers? LOL. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 25 Aug 07 - 12:55 AM Sorcha, You may very well be right about the order of ingredents, and I'm sure you are. However, what you and I might consider "tomato paste" might not be what commercial producers get. They might get hard blocks of tomato paste which needs water. Just a theory. I'm not sure what the differences in type of oil might mean, I think soybean oil might be on the list because it's cheap. That is, after all, why 'Trans Fats' became popular - they were cheap! If you have insignt into the oil issue, let me know. I'm a "foodie", but do not consider myself an expert in any way. Claire, I smacked my palm into my forehead almost as soon as I posted! Then, I looked back in this thread and smacked myself AGAIN! Of course it had been posted before! My bad! OF COURSE I can take some teasing! If I couldn't, I really have no business going NEAR a Firehouse, let alone inside with food! (Triple jeopardy)! Of course, I will let you - and all the watchers - know how it goes! That said, I have never seen any feedback on that recipe. Perhaps those that tried it declared success and went home happy. If so, it kind of lines up with my theory to simplify. I tasted both sauces tonight, cold. The original Woody's had a sour bite at first, that my 'knock off' doesn't have. (I can't walk into the Firehouse unprepared, you know). However, that doesn't seem to matter with the finished, cooked, food. Tomorrow night is supposed to be the night! (It might change because my friend is working a double watch). I will let you know what compliments - or abuse - I get. The best result would be plenty of both! I actually have no idea if I will be invited to attend the meal or not. That's just the way these things are. Thanks for your good wishes! I do hope that your panic has subsided from the start of this thread. We WILL finish this problem - with all of us together! SF Bill |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 24 Aug 07 - 11:42 PM Once again, I must point out that this particular recipe came, originally, from this thread...up near the top. It got copied from there to a recipe site, and from there...it's already resurfaced here once, and now... ...now it's BA-A-A-A-A-CK...yet again! Tee hee! Sorry, not meaning to tease, but it's so much fun to watch this thread develop. Bill, I can't wait to hear how you do with the firehouse. Do let us know! Claire |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 24 Aug 07 - 10:10 PM Bill, the list of ingredients is 'supposed' to be in order of amounts meaning water should be MORE than tomato paste. As I pointed out earlier, Canola Oil is NOT soybean oil...it is rape seed oil. I am certain there is dry mustard powder in it and almost as certain that the sugar is carmelized white sugar, but I suppose dark molasses would do. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 24 Aug 07 - 09:56 PM Here is another recipe I found on recipelink: MY WOODY`S COOK-IN SAUCE RECIPE 2 tbsp water 2 6oz cans tomato paste 2 tbsp canola oil (soybean oil) 2 tbsp white vinegar 2 tbsp red wine vinegar 3 tbsp liquid hickory smoke flavor (hickory smoke) 1/2 tsp onion powder (spices) 1/2 tsp garlic powder (spices) 1/2 tsp black pepper (spices) 1/2 tsp paprika (spices) 1 tsp salt 1 tsp dark molasses (sugar, carmel color) 2 tbsp worcestershire sauce (soy sauce, carmel color, anchovies, onions, tamarinds, flavoring, etc) 1/4 tsp xanthan gum (thickening agent) Mix all ingredients and simmer until flavors combine and consistency is right. This recipe is based on the order ingredients are listed (Water, Tomato Paste, Soybean Oil, White Vinegar, Wine Vinegar, Hickory Smoke, Spices, Salt, Sugar, Soy Sauce, Carmel Color, Anchovies, Onions, Tamarinds, Flavoring, Xanthan Gum, Potassium Sorbate, Sodium Benzoate, FD&C Red No 40), what I taste, and things found in most kitchens. Real Woody`s is a little darker (more carmel color & Red no 40) and tastes more strongly of tamarinds. SF Bill: On the two bottles I have in hand (I found another one!), anchovies are NOT listed in the ingredents. These are marked "Best by July 10, 2008". |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 24 Aug 07 - 12:26 AM Aargh! In doing a little more checking, it seems that the luzianne site - owner of the now defunct Woody's product - still has this recipe listed on their site: http://www.luzianne.com/recipe_details.cfm?RecipeID=87&Category=Main%5FDishes&RecipeList=88,16,87,185,247,226,40,216,194,334,55,151,124,86,83,186,117,225,79,57,47,176,111,61,224,122,178,115,60,118,42,50,212,85,69,227,51,199,183,244,249,248,13,253,250,254,251,255,252,234,233,232,240,241,242,238,256,239,235,236,237,38,41,223,243,272,45,19,89,184,190,195,149,121,113,14,116,67,56,123,188,43,12,191,150,44,37,39,36,90,192,229,182,196,215,193,197,59,49,120,222,114,177,221,129,132,128,133,175,173,174,119,84,246,231,181,46& A delicious short rib recipe with Woody's Cook-In Sauce as the central ingrident! How quickly it disappears will tell us how closely they are watching, won't it? |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 23 Aug 07 - 10:49 PM Well, it turns out I have to put my batch of sauce where my mouth is! I was chatting with a San Francisco Firefighter today and, to make a long story short, my faux Woody's is going to be seasoning dinner at a San Francisco Firehouse this weekend. It's a big house too. About 12 to 14 Firefighters there - all hungry - and knowing their food. And they know Woody's. A tougher group of food critics you will not meet! Wish me luck! (I'll need it! I know this crew, and they will not hesitate to point out ANY flaw - real or not). But if it passes muster, we will all know this recipe is on the right track. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 23 Aug 07 - 05:12 PM Possibly black pepper, and smoked paprika is a good guess too. I thought it was pretty 'warm' when raw, but a lot of the picante did cook out. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 23 Aug 07 - 05:06 PM I'd have to say I don't think it's all that hot, Scoville unit-wise. I think more of the heat comes from black pepper, less from cayenne. I also think it has a ton of paprika, possibly smoked paprika, contributing to that red color. Oh, for 4 hours of kitchen time to try again! Since the first batch I have been inundated with relative visits (though that was fun too), choir solos, ranch projects, and this weekend I'll be working too. Darn! At least Labor Day weekend looks promising. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 23 Aug 07 - 03:50 PM Thanks Sorcha! In doing some snooping around, one chap was selling the sauce on EBay and claimed the product had been around for almost 100 years. I don't know where that came from, but if true, that would suggest that it's quite a simple and straightforward recipe. Even mine is probably too complicated. As for more pepper, the GF mentioned that my batch was tad hotter than the original. I'll report further as my pints age a bit in the fridge. The aftertaste was exactly like the original, and the stain on the cutting board was just a bit lighter than Woody's left - probably due to the lack of food color. My bottles are just a shade lighter in color than the original. I wonder what the former makers of Woody's think of all this? You know they're watching.... |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 23 Aug 07 - 02:35 PM Cool! I had the same thought about too many ingredients but it was my first try. Kept adding things trying to get closer. Next time I'll leave a bunch of stuff out. I think you might need some more cayenne (or other red chile) powder. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 22 Aug 07 - 11:46 PM 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). |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 22 Aug 07 - 10:01 PM Thanks Sorcha! Actually, I filled the pan with water and set it in the sink while I wrote my previous post. By the time I got back to it, the sugar had simply dissolved! I will report how tonight's dinner is with the steak soaked in "Boody's" - as my GF refers to "Bill's Woody's"! She was surprised to see what was happening in our kitchen when she came home tonight.... I believe she thinks I've become a mad food scientist! This, coming from a gal who works for Williams-Sonoma! |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 22 Aug 07 - 09:30 PM No chisel....just soak it in hot water, or bring water to a boil and let cool in it. And if you put some of the hot liquid sauce into the sugar in the skillet and stir well, THEN add the carmelized mix to the larger pot, it won't solidify. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: San Francisco Bill Date: 22 Aug 07 - 08:02 PM Thanks you two! I caramelized 1/4 cup of sugar for my experimental batch which I started today. No, it wasn't too difficult, and it was a good way to put my Dad's old cast iron camping pan to use. Now, I may have to take a hammer and chisel to clean it! My recipe is a little simpler than Sorcha's. I'm thinking Louisana of 60 or 70 years ago. What would they have used? |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 22 Aug 07 - 10:41 AM ...and use a heavy enough, flat enough pan to distribute the heat evenly. I didn't have any trouble with my caramelization either. You should know that when you pour the molten, caramelized sugar into the cooler simmering sauce ('cause sugar melts at a way higher temperature than that at which water boils), it may harden into a glasslike lump. Don't fret. It will remelt as it sits there immersed in hot liquid. Just stir occasionally 'til it does, to encourage the process. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 22 Aug 07 - 08:01 AM Carmelizing sugar isn't difficult, you just have to stand over it. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,San Francisco Bill Date: 22 Aug 07 - 02:20 AM Today I got my hands on some Hickory and Mesquite flavored liquid smoke - 2 different bottles with the different flavors. They were on sale so it might be that they are going to disappear as well. I will attempt my own duplication experiment soon. The carmalising of the sugar seems the hardest part - and the most vital. The sauce must not burn! Like everyone else, here is what I got: August 20, 2007 Dear Mr.(Let's not go there on a Public board, shall we)?: Thank you for your email and for your interest in Woody's Cook-In Sauce. We are sorry but we have discontinued the production of Woody's Cook-In Sauce. As we stopped production of this item quite a while ago I am unable to recommend a store that may still have some remaining inventory. To let you know though, we are hoping that we can sell the brand and are working on this process. We thank you for your support for this product and hope you will try and enjoy some of our other fine products manufactured by Reily Foods Company. Please visit our web site www.luzianne.com. Sorry my *##! |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 20 Aug 07 - 06:58 PM Not to mention "flavorings"! |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 20 Aug 07 - 06:45 PM Yes...lemon juice is for acidity. I just got tired of adding vinegar! Thought maybe the lemon was included in 'spices'. Lot of leeway there with that word. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,sauce cloning Date: 20 Aug 07 - 03:50 PM We once had a chicken finger place that had a brown sauce that everyone loved. I made it from time to time and over time I got pretty close to the orginal. The guy I worked for wanted me to copy the orginal and after three taste test he picked mine each time. After that he still thought I tricked him so I bought him a bottle of theirs and gave it to him and never made it for the business again. Steve@IluvBBQ.com |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,Janet Date: 20 Aug 07 - 03:39 PM Yup, the acidity makes sense. What about the lemon juice? Is that to add acidity, too? |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 20 Aug 07 - 03:19 PM I used too much tomato paste...like the notes say. I also used less water because I had NO xanthan gum to thicken it with. Next time LESS tomato paste, and prob an equal amount of water to the paste. What Claire said about the vinegar. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 20 Aug 07 - 12:08 PM Janet, Not speaking for Sorcha, but when I tried to duplicate it I had to use much more vinegar than oil to get the acid balance right, just like Sorcha. My contention is that whatever vinegar is in Woody's, it's got much higher acidity than what you and I can get in the supermarket. Slow cooking would of course concentrate the acidity by cooking off some of the water in the vinegar. Slow cooking would NOT decrease the oil -- so the proportions you'd end up with are more like what's listed on the bottle. Make sense? Claire |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,Janet Date: 20 Aug 07 - 11:46 AM Sorcha - I'm confused about your recipe. It looks like you've added ingredients that aren't on the Woody's bottle (lemon juice) and you're suggesting that the order of ingredients would be 16 oz. Tomato paste 12 oz. (1.5 cups) Vinegar 8 oz. plus 2 TBLS. Oil 8 oz. lemon juice 6 - 12 oz. Water That's quite different from the order on the jar, which is: Water Tomato paste oil vinegar Since the FDA requires ingredients to be listed in "descending" order, your proportions would seem wrong (not enough water, too much vinegar, etc.). Was that the only way you could duplicate the flavor? |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 19 Aug 07 - 01:57 PM That's what I plan to try next time, michael. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: michaelr Date: 19 Aug 07 - 12:42 PM I've found that it's better to pre-cook ribs and chicken in the oven. For ribs, I sprinkle them with spice rub, then wrap them in a foil packet, pour in 1/3 bottle of beer, and seal. Cook at 250 for two hours, then slather with souce and finish on the grill. That way they will be falling-off-the-bone tender, but still have a good crunchy exterior. Cheers, Michael |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 18 Aug 07 - 09:54 PM OK...we ate some of my Faux Woody's tonight for supper, on country style pork ribs. (Lots of meat, not the bony things). I basted them, let it stand about 2 hours, cooked on the grill on indirect heat about 3 hrs. They were done, but getting too brown (almost burnt) on the outside so I took them off the grill, put in pan, put in oven on 100F covered with foil for about another hour. Still not really 'falling apart done' but good. The sauce didn't soak into the meat as much as I would have liked. (Yet MORE oil in the sauce?) And, a LOT of the chile hot does cook out. Next Mission--use some of the real Woody's that I bought the same way and see what happens then. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 17 Aug 07 - 10:12 PM Horrors! I never use water to carmelize sugar! Just put it in a cast iron skillet, heat on med to med low, and shake til it starts to melt. (Ok, stir if you have to). Once it starts melting it goes really fast and you have to watch it like a hawk if you don't want it to burn. For this recipe, dark brown is best. Get it off the heat immediately, and add some of your hot liquid to the sugar, stir then pour in the big pot. Be careful when you add the liquid to the sugar...it will spit. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 17 Aug 07 - 10:06 PM Michael, I used caramelized sugar in mine too, and I didn't add water...just used a very heavy pan and very slow fire. It takes forever with water but is easier; goes faster without water, but takes better control to avoid burning. C |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: michaelr Date: 17 Aug 07 - 08:01 PM Sorcha -- ¼ cup granulated white sugar, caramelized til dark Do you melt the sugar in water, or by itself? Cheers, Michael |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 17 Aug 07 - 05:09 PM Damnfiknow. I just used it. It is clear when you buy it, but it will oxidize after opening. Still not as dark as the reg. I think it is a bit milder, and not as sweet. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 17 Aug 07 - 03:44 PM Chipotle Tabasco is yummy...not nearly as hot as Tabasco, but thus better for, say, splashing on a burrito. Also not as vinegary, so it wouldn't really do as a replacement for any of the vinegar in your recipe, but it would add another smoky dimension. Is white balsamic vinegar as sweet as dark? I've never bought it. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 17 Aug 07 - 03:42 PM Nope...dang. I know I put in about 2 Tbsp. mainly for the smoke flavour. Wonder what else I forgot to list???? |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 17 Aug 07 - 03:40 PM Never seen chipotle Tobasco..we have original and green. I did put chipotle in tho....I said so? Hell, I can't remember without looking now! LOL |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 17 Aug 07 - 03:22 PM That could work...how about that Chipotle tabasco? But I think your vinegar amounts are just about right (I would, wouldn't I, since I used just as much). |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 17 Aug 07 - 03:19 PM No, no black, just white...but I'll bet the specks are black pepper. Mesquite powder (Olde Westport Spice Company again..not sure about the final E) and it's an off white. Westport does do mail order. I also had another thought....what if we used several bottles of Tobasco original sauce in place of some of the vinegar and cayenne? |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: ClaireBear Date: 17 Aug 07 - 11:59 AM Sorcha, I can't wait to try your recipe -- but I'll probably have to put off the experiment a little while even so, life being life & all. It looks as though a lot of my guesses align with yours (which makes me feel rather proud of myself for a first-timer). One major difference though, so I just want to be sure: You used no black pepper at all? That surprises me 'cause I used a ton of it, but perhaps those little black flecks in the sauce are one of your other ingredients I haven't used (like mesquite powder, which I don't think I've ever seen). Thank you for your efforts! Claire |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: Sorcha Date: 16 Aug 07 - 11:07 PM Here is what I came up with, and my notes on it: (Makes about 4 1/2-5 pints as is) SORCHA'S FAUX WOOD'S 2—12 oz cans of tomato paste (one can too many, possibly a 12 oz and one of the smaller ones? 4 oz?) 12 oz water—just a tad too much for the paste, but if I cut the pasted I'd cut this back to maybe 4-6 oz) 1 cup + 2 Tbsp (more or less) oil ½ cup (4 oz) white balsamic vinegar ½ cup reg. White vinegar ½ cup red wine vinegar 6 Tbsp soy sauce 6 Tbsp Worchestershire sauce 1-2 oz tin anchovy filets with the oil 2-3 bay leaves 1 cup lemon juice ½ Tbsp celery seed POWDER—NOT celery salt. Grind seed in a spice grinder, etc 1 Tbsp Hickory smoked salt 1 Tbsp jalepeno juice 2 Tbsp good paprika ¼ ( maybe ½) cup tamarind paste 3.5 fl. oz bottle of liquid smoke, +6 Tbsp There is a LOT of liquid smoke in this stuff 2-4 Tbsp cayenne pepper ½ Tbsp white pepper 1 Tbsp onion powder 2 Tbsp garlic powder 1 Tbsp Colemans dry mustard 2 Tbsp brown sugar (I'd probably leave this out next time) ¼ cup granulated white sugar, caramelized til dark (think this is pretty important) 4 fl. oz bottle of browning sauce (not sure it really needs this…I was trying to fix the 'too much tomato flavour' ½ bottle A-1 Sauce….(not sure it really needs this, trying to fix too much tomato) 2-4 Tbsp Old Westport Cajun spice mix…but any brand would probably do (but NOT blacked fish seasoning) 2 tsp Mesquite POWDER—NOT salt I put most of this stuff in my slow cooker, and cooked it about 6 hrs on low, then started tasting and adding….this is what I ended up with. It's awful damn close…. The primary smell in Woody's is liquid smoke, primary first flavour is 'sour'. I am almost tempted to add some smashed, strained sour green grapes to my mix to get it sour enough, but the above will work. I didn't have any xanthan gum, so I just kept simmering it down in the slow cooker. |
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Subject: RE: BS: Help! info on Woody's Cook-In Sauce From: GUEST,MikeG Date: 16 Aug 07 - 09:02 PM Talked with a nice, friendly lady named Brenda in public relations with Reily Foods last week. The discontinuation of Woody's didn't have anything to do with Katrina. In fact, she said that the stuff isn't even made there. I didn't get many details except that they thought that they had the brand and recipe sold to someone a few months ago and had hoped that there wouldn't be any interruption, but that fell through. But it sounded like they might have another interested party now, so maybe all's not lost! Let's hope not. I told Brenda how disappointed I was about the whole thing and she said she totally understood— that a lot of folks there were Woody's fans too. Keep the faith! MikeG |
