BS: Help! info on Woody's Cook-In Sauce

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: michaelr
Date: 10 Sep 07 - 04:43 PM

Claire, what a brainstorm!

I happen to have a smoker and a bag of hickory chunks. I want to try out your idea and have PM'd you my address.

Welcome, Deborah! Another NorCal Woody's fan to include in our cook-in cook-out. Let's do it soon, before the weather changes!

Cheers,
Michael

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Deborah
Date: 10 Sep 07 - 02:18 AM

Wow - I found this thread when I went on-line to find the manufacturer of Woody's. I decided an urgent letter was needed! I am a Northern Cal resident and have grown up with Woody's. I have been waiting for its return to the shelves and didn't realize until chancing upon this thread that we were in real danger of losing Woody's forever! Thank you to all of the creative chefs with your terrific abilities to recreate the recipe. I have copied each and every one of your recipes so that I may recreate this unbeatable sauce in the event that....dare I even write it? With this Texas glimmer of hope, my fingers are crossed that we will see Woody's in production again soon. I guess I didn't realize I was in such good company; thank you for all of your comments!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 09 Sep 07 - 04:48 PM

Shoulda figured. What better way to "cook" a Hickory flavored BBQ sauce than on a Hickory burning BBQ grill ! Should be interesting to hear about your results Clair.
Bryan

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,LaRee
Date: 09 Sep 07 - 03:33 PM

I was sickened to hear about Woody's being out of production. I hope the story about the Texas company is true and that the sauce is produced once more. I too live in New England, but grew up in Northern California. My family only used Woody's Cookin Sauce as our only BBQ sauce and even catsup for about 50 years. Since living up here in the northeast I would plan my vacations to locations I knew where I could locate Jars of the stuff. My next trip, in October, was to visit my family in Modesto, CA and to stock up on Woody's. Now I do not have a real reason to visit the family. I will still hunt the grocery stores in Southern California for any jars I can find. I have not given up hope on finding jars. After finding and reading this thread, 9 Sept 2007, I think I will also try the dollar stores while I am in the area. My last case had white ink silk screened on the jars. I never saw any with a paper label.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 09 Sep 07 - 02:53 PM

Hello again -- Janet and I have exchanged sauces, and while neither of us is quite there, we're both headed in the right direction. Thanks, Janet -- it was fun!

Now for my insight: See, I've already put in more liquid smoke than should be there, volume-wise (according to the order the ingredients are listed in), and it's still not nearly enough.

So I was thinking about that in combination with what Ron reported Reily said; "We also lack the capability to produce Woody's in our own manufacturing facilities." I wondered, now why would that be? And then it hit me: I bet they smoke the sauce: Make up the recipe, pour it into shallow pans, and cool smoke it in a barbecue oven. I don't have one of those, but batch #3 is going to get "slow cooked" with indirect heat on the Weber, with hickory chips sprinkled on the charcoal every few minutes for as long as I can bear to stand in the yard overseeing the process. Maybe I can do that next weekend while I'm recuperating from the surgery. Gotta work today, more's the pity.

What do y'all think? Is that a possibility?

MichaelR, I have two bottles of batch #2 with your name on them, but didn't have time to drive to Sonoma County with them this weekend. Should I ship them? PM me an address if so.

Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,TwinMary
Date: 09 Sep 07 - 01:47 PM

Greetings from Texas - I too have been a loyal Woody's fan for many many years. Just recently we noticed the absence of Woody's on our grocery store shelves. I discovered your thread when I went in search of the Woody's manufacturer. I'll keep you posted when, hopefully soon, the Texan starts production of Woody's and it shows up on Texas grocery shelves.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 08 Sep 07 - 01:03 PM

Just refreshing, so that later when I have some time I can tell my fellow cooks about the "lightbulb moment" I had about the Woody's recipe at about 4:45 this morning. Gotta run -- more later.

Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 07 Sep 07 - 03:19 PM

Thank goodness for small injuries! Thought we were going to have to start another Mudcat Recovery Ward for a minute there.

I think I'll try making Batch 3 this weekend, and Janet and I are planning to exchange bottles tomorrow. I still hope we can plan a Cook-In Cook-Out sometime, with a few more of us in attendance.

Sorcha, do you Getaway?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 07 Sep 07 - 03:10 PM

:p sticks tongue out at Ron the Lurker! LOL!

Naw, my 'laid up' isn't life threatening, just had some scar tissue scraped off my left ulnar nerve. Sore, but I'll live. Just can't lift much of anything for a while.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Ron
Date: 07 Sep 07 - 02:55 PM

re: GUEST,JBryonB [wrote]"Question now is...can "we", as a consumer group, convince retailers in our areas to carry the Woody's brand ..."

Unfortunately, unless we learn the name of the Texan, the manufacturing company, or their distribution partners, convincing retailers is difficult. They usually work with set distributors/vendors and if those vendors don't have a purchasing agreement from a manufacturer...well, let's just say we won't see it next to KC Masterbeast on the shelf. Let's hope that this guy/company is connected and can get good distribution. OR is E-commerce savvy and can market through the internet.

Maybe Armadillo poo IS the secret ingredient Sorcha's recipe needs! =8-)

Good Luck all !!

[back to Lurker mode]

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 07 Sep 07 - 01:00 AM

Sorcha,

The work address is 2018 Oakdale Ave. San Francisco, CA 94124

Bryan,

I know what happened. My condolances. Let us know when food gets higher up on the priority list. Life, as we know, has to go on, and Companies have to back in service. It's just the way it is.

Now that a Texan is picking the brand up, forget the aligator poo, and think of armadillo...

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 06 Sep 07 - 10:59 PM

I was going to give my son a few my stashed jars for his Firehouse here in MA for a BBQ this week but, if you've seen the news, we lost a couple of Good Men last week and BBQ is real low on the totem pole.
Question now is...can "we", as a consumer group, convince retailers in our areas to carry the Woody's brand from the new owner. That also goes to the quwstion...will the new owner continue to market Woody's under the same name ? With the same recipe? (OK, no alligator poo)
I can only hope that the new owner(s) will be willing to let some of the people on this Blog help out with new marketing ideas.
We can only hope.
Still waiting for a "final" decision on the 3 recipes from Clair, Bill and Sorcha. I'll give the recipe to my son and let the whole firehouse "play".

Bryan

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 06 Sep 07 - 10:32 PM

Bill Dude, are you MOVING into the Tower of London??????
Jee boy, I didn't think making bbq sauce would land you in that kind of trouble! LOL!

I have Janet's work addy, so Bill, please PM me YOUR mailing addy for some Sorcha's #1 and #2. I'm laid up for a couple weeks, but I think I can handle making this.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 06 Sep 07 - 10:29 PM

Well, Isn't this an interesting development! I sure hope it's true! It sounds like it. I mean, if Reily Foods's Woody's wasn't moving so well in markets, why not sell it direct via the Internet? I mean, it can't be THAT difficult to make - We're getting close in our own kitchens!

A case in point: I'm a volunteer with the SFFD's volunteer disaster response organization. (Now you know how I have friends in Firehouses). I took to wearing their tee shirts and other gear - It's cool. Well, a very mean chief checked in a few years ago, and closed the source Firehouse. Now, my Firefighter friend couldn't sell his designs anymore.

Like my Woody's, I wanted my tee shirts! So I bought a bunch from my friend, and put them on the Internet. You know what? It worked out much better than expected! I run an actual business now, and have for over 6 years. It's not my day job, but have shipped gear all over the planet. I even sell a line of barbecue sauces! (San Francisco Firehouse - who would guess)?

Just saying, it's a new age! If the Supermarkets won't handle the product - the Internet will!

I'm still looking forward to a 'tasting' meet! I'm sure we are all interested in the tastes we have come up with! The only time I'll be unable to link up is Sept 14 - 21 - unless you want to meet at the Tower of London!

Keep your chin up and a stiff upper lip! Cheerio!

For taste exchanges, I certainly do have a snail mail address.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 06 Sep 07 - 08:59 PM

Sorcha, This weekend doesn't look like happening, so don't fret.

I am still hoping we 3 Californians can all get together, since we're only 50 miles or so apart, but maybe at this point it will be a bit later in the year. That's OK, Woody's is a good cold-weather barbeque sauce too!

And who knows, by then maybe we'll have a new "real" Woody's to compare with as well!

I can't wait to get started on batch no. 3, with everything I've already used plus anchovies, onions, and yet more hickory.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 06 Sep 07 - 08:50 PM

Darn, this w/e isn't time for me to get a jar in the mail. I'll get Sorcha #2 made up, and mail a jar of each to Janet for the next time or for one of Bill's firehouse do's. Janet, do I have your snail mail? If not, please pm or e mail it. If you don't connect with SF Bill, I'll send him some too.

I gave away one of my real jars, so I'm down to 5 jars of the real stuff.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Rae
Date: 06 Sep 07 - 07:21 PM

Whew!! What a relief that Woody's Cook-in sauce will live on. Thank you Ron for getting this information!! My Boyfriend uses it on his steaks, and let me tell you, they are not the same with out Woody's. I wonder how long it will take, until the grocery stores are stocking it again. I think I will talk to my local store manager, and ask them to order it....cant wait...cant wait!!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 06 Sep 07 - 12:17 PM

Now THAT's the best news I've heard all year! Thank you, Ron, for the trouble you took to write, and especially for sharing the informative response. Let's hope the sale goes through this time, and that the new owner is acquiring Woody's because he loves it.

Whoever you are in Texas, blessings on you!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Ron
Date: 06 Sep 07 - 11:05 AM

Hi all!
I've been following this thread for a while now (lurking..) and was moved to write to Reily Foods a few days ago. I won't go into details of my email, but I received much the same response from the Consumer Affairs Manager as many of you have received. Much to my surprise, I also received an email from Mr. Darragh, President/CEO of Reily Foods. He has graciously given permission to post his email to this forum.
*************** Mr. Darragh's response **************

Dear Mr. Perry,

First, I wish to thank you for the passion you have for the Woody's brand. Too often today consumers seem to lack interest and a commitment toward long standing, quality brands. In an environment where private label and a host of me-too products continue to clutter the shelves and erode the status of independent brands, your passion is very refreshing.

Second, I wish to personally respond to the issue of Woody's discontinuance. Reily Foods has proudly owned and distributed the Woody's brand for many years. But over the years Woody's sales have declined significantly. In just the last 10 years, sales of Woody's declined over 50%. As a result many retailers began refusing to carry the item due to its slow movement. We faced significant challenges in supporting a brand with so little volume that declined consistently from year to year. We also lack the capability to produce Woody's in our own manufacturing facilities and so have had to rely on contract manufacturing to produce Woody's two varieties. This added to the cost pressures associated with maintaining such a small brand.

We are not a large company but we are very proud of what we have accomplished since our founding in 1902 in the heart of New Orleans. We are still a fiercely independent, private company but, like most businesses, we are forced to focus our limited resources against the most promising business opportunities. We do this for the sake of our 400 dedicated employees and for the continuing growth of Reily Foods in an increasingly competitive marketplace. Unfortunately, Woody's Cook-In Sauce was having a negative impact on our limited resources.

We have spent a great deal of time and energy attempting to find a buyer for Woody's. It was not until a few weeks ago that we found a gentleman in Texas who has stepped up to continue the Woody's tradition. The sale of Woody's to its new owner will be completed before the end of September. Hopefully for all us Woody's will again be available to the brand's passionate users.

I hope you understand the decision we made. Many business decisions are not easy and this was certainly one that was difficult but necessary due to a myriad of factors. We at Reily Foods hope that you will continue to support Woody's even though it may no longer be a part of our family of brands. We also hope that you will support our many other products which we are proud to provide.

Please let me know if you have any questions that I can answer.

Most sincerely,

David Darragh



David T. Darragh
President & Chief Executive Officer
Reily Foods Company
640 Magazine Street
New Orleans, LA 70130
Phone: [phone]
Fax:       [phone]
[e-mail]

*************** end of Mr. Darragh's response **************
Thank all of you for working to recreate the recipe... I miss Woody's aooo much!   I'll be sure to try it soon.
Also, let's hope that this Texas sale brings back Woody's as it was.

Ron

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 06 Sep 07 - 10:24 AM

Claire -

I've committed to helping out at a garage sale all day on Saturday (yuck - but it needs to be done), and on Sunday afternoon I need to be in San Francisco - having a review session for a class I'm taking.

So I don't think I'd have time to participate in a full-fledged taste test this weekend, but I'd be willing to give you some of my latest batch if we could figure out where to meet. I'd also throw in a jar of my real stuff if you need more for experimentation.

I live in Mountain View & work in Palo Alto. Scott's Valley isn't too far if traffic isn't bad.

If you think something will work, email me ([e-mail]) and let me know.

Janet

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 06 Sep 07 - 02:49 AM

OK Bill, Janet, and whoever else is local, here's the deal. I'm having some fairly intense periodontal surgery a week from Friday and probably won't be wanting to chew anything for a couple of weeks after that. So for me, this weekend is about it, eating-wise, for the next three weeks anyway. Now, I've been thinking of driving up to Sonoma County this weekend to deliver a jar of faux Woody's to the estimable MichaelR, who so gallantly parted with a portion of his last jar of the real thing so that I could get started on duplicating it.

Can't help but notice that Palo Alto and SF are both between my home and my goal. Any thoughts?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 06 Sep 07 - 01:34 AM

In mt case the problem isn't too much salt, i'ts none at all!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: The Fooles Troupe
Date: 05 Sep 07 - 10:12 PM

You CAN wash salt out of 'anchovies' - if you can find ones that haven't disintegrated - most canned ones do. I have seen ones in bottles that look they they have not disintegrated - try a really GOOD 'Deli' - Aussie for Delicatessen - place that specialises in lots of imported delicacies - usually expensive...

You would probably need to dry them off on a paper towel too - help to move some of the salt.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 05 Sep 07 - 05:56 PM

There, logged in now. Anyway, I work in San Jose, and I've now checked and made sure you're nearby. I'll e-mail you.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,ClaireBear, logged out
Date: 05 Sep 07 - 05:37 PM

No offense taken, I was merely confused. I had totally forgotten that anchovies were on the official list of ingredients. I don't think coffee and tahini are substitutions, though; I think they're "flavorings."

I would also love to do a taste test. As I've said, I'm in Scotts Valley. Are you in the South Bay?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 05 Sep 07 - 05:22 PM

Claire -

"A lot of substitutions" was an overstatement on my part ... I guess I was thinking of the liquid mesquite smoke, the coffee, the tahini, and the omission of the anchovies. I also forgot that you had used tamarinds (that's what happens when you decide to get online at 11 o'clock at night).

The anchovies are listed on my jars, so no lawsuit issues there except from people who can't read the ingredients (actually, I was surprised when I saw anchovies listed - I know I've served this to my sis-in-law & she's one of those folks that has to carry around a syringe of adrenaline in case she eats fish or peanuts ... surprised I didn't kill her with the stuff).

Anyway, apologies for any unintended offense.

I'd still like to figure out some way to do a taste test. I'm willing to sacrifice a couple of my "originals" to the cause. On the other hand, I'm fairly happy with what we've come up with so far so maybe we should say "who cares" what the real stuff tastes like and just accept what we've concocted.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,ClaireBear, logged out
Date: 05 Sep 07 - 02:06 PM

I live in Scotts Valley -- not too far away for a sauce showdown! But I hope someone else will do the barbecuing -- my husband doesn't eat meat, so I am way out of practice cooking it. Now, catfish...

Claire

PS I used coffee for two reasons:

1. general consensus seemed to be that sauces were coming out too red

2. I saw, I think, two Food Network southern barbeque-oriented shows in a row where coffee was a sauce ingredient.

I don't so much use it for coffee flavor as for color and a touch of bitterness.

And I haven't used anchovies simply because I don't think it's very likely that fish would be added to a sauce without being identified, because doing so could make the manufacturer liable for lawsuits from polluted vegetarians. I could be wrong, it's just a gut feeling.

I don't think I've used "a lot of substitutions," Janet, so your comment confuses me. What do you mean?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 05 Sep 07 - 08:14 AM

If you do that, I can mail a jar! That sounds fun!!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 05 Sep 07 - 02:06 AM

It sounds like canning is not for the faint hearted or the uninitiated ... and I confess to being both. So no canning for me unless/until someone can supervise me & make sure I do it right (I agree with Bill - I don't want to kill anyone, especially me).

I used a can of minced anchovies in my most recent batch because I, too, have the older bottles that show both anchovies and tamarinds as ingredients.

Claire's recipe may taste the same as Bill's, but it has a lot of substitutions.

One thing we all need to keep in mind ... this recipe has probably changed a lot over the years (wish I could get a bottle from 1980, when I first started using it).

Believe it or not, Reily Foods purchased the Woody's sauces in 1990 from Pace Foods (take a look at the Reily website: http://rfoods.com/). So this is probably originally a Texas recipe and maybe much more like Pace's picante sauces than anything else. Wish I knew who Pace acquired it from.

In any event:

I think using coarsely ground pepper (maybe an extra 1/2 to full tablespoon) might give it just enough extra "bite". Extra soy sauce should increase the saltiness, but I don't know what effect that might have on the other flavors.

If anyone lives in the SF Bay area and wants to do a taste test, let me know - maybe we can arrange some mutually convenient spot for a cookoff (Bill - maybe your firefighter friends would be willing to be the judges).

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 04 Sep 07 - 11:58 PM

Canned/tinned anchovies are salty!

Ref canning: You put hot stuff in hot jars, clean the lip/rim of the jar, put in warm to hot water. The pressure canner raises the boiling point of both the stuff in the jars and the water in the canner. This forces the air out of the jars (under the rubber rim of the lid flat and around the screw part ring of the lid.

Thus, when the super heated jars cool, it creates a vacum. It also cooks whatever is IN the jars even more. This is why we use raw veg and fruit.

For this sauce, I'd leave a 1" air/head space in the jars. When this stuff boils, it will burp...and if not enough head space is left the sauce will burp into the space between the rubber on the flat and the rim of the glass jar and not seal.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 04 Sep 07 - 11:37 PM

Just to keep the basics in mind, Claire listed the ingredients from an older label back in June. Remember that water can come from ALL of the other ingredents:

water, tomato paste, soybean oil, white and wine vinegars, hickory smoke, spices, salt, sugar, soy sauce, caramel color, anchovies, onions, tamarinds, flavoring, xanthan gum, potassiaum sorbate, sodium benzoate, red no. 40

Thanks, Claire!

P.S. Remember that tomato sauce has a lot of water in it, so that can trip the balance. Also, hickory smoke is WAY up there. And, I forgot the salt in my recipes.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 04 Sep 07 - 11:27 PM

Sorcha,

I can't say I taste coffee in my original Woody's either, but it's not that unusual of an ingredient in Southern Cooking. Claire seems to use it with success. Maybe more anchovy is needed.

OK, so now I know where you live, and it's far away. Still, the invitation and welcome mat is out...

Yesterday was canning day for my GF. Usually, I'm sent away, but I hung around yesterday. It's not that difficult, but it has to be done right, or you can kill someone (which is not on my "to do" list). With the GF by my side I think I can CAN my next batch! It's quite the process - how does air go out, but not come back in? A sauce recipe I saw called for 1/2" of air space and a 15 minute processing time. The extra 5 minutes can't hurt.

As an aside, our canned backyard pears turned out WONDERFUL! Yes, it can be done in San Francisco!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 04 Sep 07 - 10:51 PM

Hmmm. I can't taste any coffee in it, but more anchovy might be necessary. Next time I plan to add some coarse ground black pepper too. Bill, it's a long way from eastern Wyoming to San Fran!

Since there is so much tomato and vinegar in it, I think that 10 mins at whatever pressure your sea level indicates should do it. I am high enough that I have to use 15 lbs pressure.

Do I really need to post pressure canning instructions? They should be easily available on the net.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 04 Sep 07 - 10:33 PM

Hey Foolestroupe,

I agree - which is why I have used minced anchovy in my recipes - and it was on the older ingrident label. Do you think I (we) might need to add more? Take a look back and let us know. That IS missing from Claire's recipe, as is the coffee flavor in mine. Coffee is not an unusual flavor to find in Sourhern recipes, I've just come to understand...

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: The Fooles Troupe
Date: 04 Sep 07 - 09:52 PM

"Something is still missing though, and it's not just salt (but it needs that as well)"

Chefs know that 'anchovies' or anchovy paste has its uses .... :-)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 04 Sep 07 - 09:46 PM

Hey Janet,
I just did a tasting of my recipe #2 and my GF and I both agree that the heat level is the same as original Woody's. Original Woody's has little specks in it you can feel with the tongue - I speculate it has coarser pepper than I have. Something is still missing though, and it's not just salt (but it needs that as well). It may be as simple as salt, sugar and more tamarind flavor.

As far as a taste test - absolutely! Claire, Sorcha, if you're in the neighborhood you know the invite applies to you as well! I think everybody can guess what city I live in.....

Danielle, welcome to the group! Glad you found us!

If you are Jonesing for a taste of Woody's, just make up one of the recipes in the last few pages: Janet's, Sorcha's, Claire's or mine. Any one of them surely will be very close indeed! You can post your opinion as how close any one of us is. Or you can print out the recipes and make a batch of your own choosing! You don't have to be a master chef to put some ingredents in a crock pot and simmer it! I can tell you: the hunt is fun!

To All: They used my Recipe #1 at the Firehouse this weekend, and apparently the crew went wild for it! I may think #2 is closer, but it didn't seem to matter to them! Now I have a SECOND Firehouse that wants some.....

You know, if we learn how to CAN our recipies - It's not that difficult but MUST be done properly - we could start doing taste exchanges all over the continent.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: michaelr
Date: 04 Sep 07 - 07:39 PM

Thanks Claire, that would be great. Can't wait to taste it!

Cheers,
Michael

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,ClaireBear, logged out
Date: 04 Sep 07 - 11:14 AM

I am fairly sure it was raw...it was organic, which would tend to suggest both raw and unhulled, but I'll have to go home and read the label to be sure. Let you know tomorrow.

Have you ever eaten hummous? That's a puree of garbanzos, tahini, and lemon juice. Also Chinese chicken salad (bon bon chi) often has tahini or a similar sesame paste in the dressing.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 04 Sep 07 - 11:05 AM

Claire -

I know nothing about sesame tahini, so I googled it. Did you use raw or roasted, hulled or unhulled? There might be some other categories I didn't find, but let us know -- apparently there are significant taste differences depending on the way it's processed.

Thanks.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,ClaireBear logged out
Date: 04 Sep 07 - 10:32 AM

My computer is dying, so I've logged out to prevent losing my cookie permanently.

I made batch 2 this weekend, and it's really, really close to the original.

As you may recall, my first recipe differed somewhat from everyone else's attempts -- lots more black pepper, different spices overall. It was close in color and texture but missing a vital flavor. I thought I was getting there, but for that flavor, so instead of starting with one of your recipes, I stuck with my own for batch 2, adding tamarind and adjusting a few other quantities a bit.

At one point, I thought it was getting there but was still a bit harsh. So I had my husband taste it. Well, his eyes twinkled and he went to the fridge, coming back with a bottle of Thai peanut sauce. He had my taste my sauce, then the real Woody's, then the peanut sauce. Darned if there wasn't something in the peanut sauce that was more like Woody's than my own sauce! Sort of a blending agent. Hmmm.

Next we examined the peanut sauce ingredients...the major ones were similar to Woody's, and there seemed to be nothing in there that could account for the difference, except maybe the peanuts themselves...

Now clearly, Woody's couldn't have peanuts in it, or else folks with peanut allergies would be dropping like flies and suing like...well, you know. So, I thought, what else is kind of like peanut butter in general character?

That's when I thought of sesame tahini. And wow, did that make the difference!

So, herewith I present Claire's Woody's #2. Honestly, it is SOOOOO close to the real thing except for two things: the lack of citric acid (or maybe lemon juice), which I didn't have in stock, and the need for yet more hickory taste.

Claire's Woody's Knockoff #2

(note: ounce measurements are by volume, not weight)

18 oz. (2-1/4 c.) water
18 oz. (2-1/4 c.) tomato paste
13 oz. (1-5/8 c.) distilled vinegar
9 oz. (1-1/8 c.) wine vinegar
8 oz. (1 c.) canola oil
5 oz. (5/8 c.) Stubb's hickory seasoning
4 oz. (1/2 c.) cider vinegar
4 oz. (1/2 c.) tamarind paste (Golchin brand from India)
4 oz. (1/2 c.) black pepper
3.5 oz. (7/16 c.) Wright's Liquid Smoke, hickory flavor
2 oz. (1/4 c.) Wright's Liquid Smoke, mesquite flavor
   (I would have used more hickory instead, but I was fresh out)
2 oz. (1/4 c.) worcestershire sauce
2 oz. (1/4 c.) regular paprika
1 oz. (1/8 c.) sweet smoked paprika
2 oz. (1/4 c.) sugar, caramelized to medium-dark brown
2 oz. (1/4 c.) soya sauce
2 oz. (1/4 c.) sesame tahini
2 oz. (1/4 c.) garlic powder
3 oz. (3/8 c.) salt
1 oz. (1/8 c.) instant coffee (I used Medaglia d'Oro)
2 tsp. powdered chipotle pepper
1 tsp. dry mustard
1/2 tsp. allspice
2 bay leaves

Mix all ingredients in a heavy stockpot or casserole. Heat slowly, stirring often. Simmer for 2 hours.

Makes about 72 oz.

MichaelR, some is destined for you. We may come up this weekend; if not I will ship them -- Jon's house OK?

Cheers,
Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,txmischief
Date: 03 Sep 07 - 01:28 PM

Hi Group,
Just found your blog today...read it all. Wow, you guys have done a lot. Thanks Claire for getting it started.

I am 55, my brother is 69 and we don't remember Woody's not being a part of the family's barbecues. We are all that's left of the family and losing Woody's is like losing another member. We've both called and written Luzianne and gotten the same Brenda answer you guys got. We've screamed, yelled, searched the stores in Fort Worth and Arlington and came up empty handed. Has anyone gone forward with the idea of buying the recipe?

I'm not a cook and the last to figure out ingredients. I'm counting on you guys to come up with the closest recipe and then someone to please teach me the best way to do it. Old dogs can learn new tricks..right?

It's nice to learn that Woody's has brought as many smiles and happy bellies around the US as it brought to us all these years. What's wrong with these idiots taking away such a wonderful history. Probably that dreaded "bottom line". Could be just the retooling for the bottles as someone suggested above. Please let me know if there is something that my brother and I can do...other than a recipe. LOL
Dannielle

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 03 Sep 07 - 12:19 AM

Bill -

I dunno. The more I compare the taste of mine & the real Woody's, the more confused I become. When I tasted it 5 minutes ago, mine seemed hotter than the real stuff - still not as salty, though.

I think it had a pretty similar initial bite.

All I can say for sure is that this batch is a lot closer than the batch I made a couple of weeks ago.

I'm taking a class at Golden Gate University on Tues. & Wed. nights (starts at 6:00) ... maybe I should bring some of my most recent batch up & let you taste it.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 02 Sep 07 - 11:56 PM

JayB, very fine Idea for skirt steak - I love skirt - a comment on my culinary preferences, not on college behavoir!

As a bit of an aside, I wound up with a bunch of Mesquite Liquid Smoke Concentrate - which is NOT a flavor in Woody's. My favorite marinade for flank steak is worchestershire sauce, apple cider vinegar, garlic, salt and pepper. I added some mesquite smoke tonight and "Yee, Haw!" (That's an American term) It was good!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 02 Sep 07 - 09:57 PM

Janet,

I thought your heat level would be quite a bit hotter than my recipe. Seeing that it's not, I'll try a little more heat next time. On canning: My GF cans - and will be canning tomorrow. It's a very exact science! The fact that Woody's is canned may affect it's flavor a bit. At the very least you need to learn the canning process and get the proper bottles, lids and caps.

I just keep mine in the refrigerator for now.

Did your sauce duplicate that initial "bite" one gets when they taste the sauce?

Fred,

Very interesting tale about why the last production didn't have the "painted" bottles anymore. They were "painted" for decades. My bottles have a plastic, printed, clear sticker on them. Never saw any made of paper.

Thanks for sharing!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST, jayb
Date: 02 Sep 07 - 06:50 PM

Glad I found this forum big woodys fan from way back. I work in an upscale grocery store yes we carry tamarind paste. Trying the recipe in the crock pot right now. Funny people are coming in asking for woodys a lot . I remember the recall we must have 15 bottles sent back. Then we got a case direct from woodys and the label was a little different. The was a Safeway around here a few months ago that didnt pull the old stock and I bought it all. Looking forward to trying it tonight I like to go 1/2 woodys 1/2 balsamic vinagreete for a awesome skirt steak marinade. JayB

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 02 Sep 07 - 03:09 PM

UPDATE on Sorcha-Bill's Mudcat Woody's:

I tasted it this morning after it was in the fridge all night. It's almost dead-on identical to my bottle of real Woody's -- the tomato taste has lessened a little bit. Still needs a little salt, I think, to taste exactly the same. Color is almost identical, too. It's also thickened to just about the right consistency, thanks to the xanthan gum I added (I didn't measure, but I think I dumped in about a tablespoon - maybe more).

We're just about there, folks. Maybe a couple of very minor refinements to go.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,fred
Date: 02 Sep 07 - 10:43 AM

this makes one wonder where this sauce was made for Reily? the first time woody's was removed from the market place was because the white paint on the jar had lead in it . so i was told by one of the distributors and when i asked Reily about it they confirmed it. maybe they had a toy factory in china make it? so if you have any old woody's jars don't lick them and do not run your bbq brush on the outside catching any spills etc. wash it off after you are done. I think this had something to do with the product being removed from the market place so now you know why the last jars had paper lables on them. I did not see any of the jars with the paper labels on them but somone said they had some that way. so what is the real reason they quit making it. something as simple as putting a label on a jar?? maybe the batch with paper label had to be done by hand no machine to do it for them and they did not want to invest the money for a new label installing machine?? now don't everyone start making a big deal out of it . when the problem was found they took care of it. but the reason they quit making it could be that simple. now rember i said the ink was on the outside of the jar not inside with the sauce. So everyone who keeps bugging the factory to make it again --lost cause--they know . they just don't want to mess with it

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 02 Sep 07 - 02:08 AM

Bryan -

I'm not putting anything on E-Bay until we've got this sucker right ... or until everyone else has sold their stash & I can get $50 a bottle like that first guy did.

Janet

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 02 Sep 07 - 02:05 AM

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.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Deepster
Date: 02 Sep 07 - 12:07 AM

I just discovered this stuff about a week ago. It was in a "markdown" bin at a local grocer for 30 cents for 8 oz. bottles....OMG, if I knew then what I know now, I'd have been dumping those bins on the floor for every bottle! This is one awesome product, and hopefully is available again soon! In the meantime, I'll try duplication using some of the recipes provided. I just don't understand how long such a fine sauce can just dissapear, and let's all hope it comes back soon!

Regards,
DEEP