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

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST
Date: 30 Sep 07 - 11:06 PM

NOOOO !!
Back to basic alligator seasoning? Cant help but think that the "basic" is a dry seasoning, heated low w/a liquid base....reduced. Then ...add fluids. (Louisanna swamp water & alligator poo ?) DON'T forget crushed peppers and crawdads. OKRA ??
BACON FAT ??
LOL...
Sorsha, Claire ??

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: michaelr
Date: 30 Sep 07 - 07:01 PM

Well, I finally got around to smoking Claire's Faux Woody's #2 today, giving it (and a 12-pound brisket) 5 hours under hickory smoke. I can't say the result is an unqualified success -- it intensified the sharpness and smokiness of the flavor, but the sauce tastes less like Woody's now than it did before.

Oh well, it was worth a try. It'll be good on the brisket.

Cheers,
Michael

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Retirednow3
Date: 30 Sep 07 - 12:06 AM

Any more news from louseanne about the recipe for woodys..... I have sent several emails, and have also stopped buying any louseanne products, until we get the recipe or they resume production. I have used woodys for years here in Roswell New Mexico,,,,,and now can't get it either. I will keep reading the threads to hear if anyone has had any luck.....and I'll keep sending more emails to.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Guest, Fresno Mike
Date: 28 Sep 07 - 12:57 AM

I've been following this thread from the first message, and am absolutely estatic about the re-emergence of the brand. I think the several regulars on this thread should be gratefully acknowledged for their efforts in both hounding reily foods, and also for the recipe trials. Thank you very much!

(what actually got me to finally post here was reading a user's name as "Fresno Bob". Hmmm...that hits kinda close to home!)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 27 Sep 07 - 04:40 PM

Well, we cook ins are having fun anyway! I mailed a jar of my #2 attempt to Claire. She is still trying to set up a taste in.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: MMario
Date: 27 Sep 07 - 03:45 PM

uh-huh! that information was posted two days ago.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,I just received this about Woody's
Date: 27 Sep 07 - 03:30 PM

Dear Katherine,
Thank you for your message and for your interest in Woody's sauces.

We discontinued the production of the Woody's sauces earlier in the year; we recently sold the brand and recipe to:

Woody's Foods Ltd.
PO Box 34477
Reno, NV 89523-9998

Email address – [e-mail]
Please feel free to contact them with questions concerning availability – I know they will be very to hear from you.



We thank you once again for your loyalty and apologize for the inconvenience.    Please feel free to contact us with any questions concerning Reily Foods products – www.luzianne.com.



Sincerely yours,

Brenda Macaluso

Consumer Affairs Manager

Reily Foods Company

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,A FELLOW COOK
Date: 25 Sep 07 - 02:52 PM

Woody's has been sold and will soon start production again!!! Start calling your local grocery store or email the new company: [e-mail]

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Fresno Bob
Date: 25 Sep 07 - 09:01 AM

Then they sent me this:


Dear Mr. _____,

Yes, Woody's Foods is the new owner of the world's famous cookin sauce!
We are working diligently at getting the sauce back onto shelves at your local grocery store.
To expedite this process, please contact your local grocer to ensure Woody's will be available for purchase.
As always, Woody's will continue to have the same quality ingredients and packaging.
We will notify you by email when Woody's becomes available.

Thank you for your patience and support.

Sincerely,
Woody's foods

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: MMario
Date: 25 Sep 07 - 08:55 AM

Bryan - lots of MudCats in the Boston Area

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 24 Sep 07 - 09:18 PM

WOW !!
Hopefully that last post will be true to us all. (Are there alligators/armodillos in NM ?) LOL
Sorcha...I sold out my reserve today.....(kinda, whew)
Claire/Micheal/Sorcha.......I'm waiting for the "closest" recipe from you guys so that I can "cook" it outside. I usually do a Webber Brisket for Thanksgiving along w/a Turkey. The whole neighborhood ends up smelling WONDERFULL !!
Want to start a week early and "Cook" the Faux "Woody's" outside just to confuse and prepare the neighbors.
Just checked out the website and it's still awaiting activation. Based on the letters from Reilly that we've all gotten before..maybe we ALL need to talk to the smaller outlets in our areas to provide a future for this product?
By the way....any Mudcats appearing here in the Boston area?

This IS/has been fun !!
Bryan

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: The Fooles Troupe
Date: 24 Sep 07 - 08:41 PM

Well, Max better hang this Trophy over the mantel piece now, I suppose... :-)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Debbie in CA
Date: 24 Sep 07 - 08:02 PM

Oh this is wonderful news. I hope it doesn't take too long before we start seeing it on the supermarket shelves. If any of you come across it, let the rest of us know. I hope they don't change the packaging too much. I like to slather it on with a pastry brush and that is difficult to do if it's in a bottle with a narrow opening. Plus, with the bizillion other sauces out there, the old jar was easy to spot on the shelf.

I like the new address of the company. Reno is only about 3 hours north of me so if I have to drive there to get it, I can.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Fresno Bob
Date: 24 Sep 07 - 02:00 PM

Issue resolved I hope !!!

Just received this::\


September 24, 2007



Dear Bob


Thank you for your message and for your interest in Woody's sauces.



Wonderful news! The sale of the Woody's sauces has gone through. The new owner is:



Woody's Foods Ltc.

P.O. Box 34477

Reno, NV 89523-9998

Email – [e-mail]





Please feel free to contact them with questions concerning availability – I know they will be very to hear from you.



We thank you once again for your loyalty and apologize for the inconvenience.    Please feel free to contact us with any questions concerning Reily Foods products – www.luzianne.com.



Sincerely yours,

Sherry Stewart

Reily Foods Company

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 24 Sep 07 - 11:48 AM

Thank you, Cath -- a local information source could be a very valuable commodity! I hope your brisket was edible ... and that the next one you smoke will be wonderfully redolent of Woody's.

Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,cook'n cath
Date: 23 Sep 07 - 07:39 PM

Hi:
I have just finished reading and scanning all the posts so far re Woody's Cook-In Sauce, and all the attempts to replicate the original recipe. Thank you for your efforts! I pray that the Texan will get it out to all the die-hard Woody's fans sooner than later. From my own experience with starting a business, it very well could take more a few weeks to get it up and running.

My husband has a brisket on the smoker now. He found two other sauces at the grocery, but I didn't think either one were close to Woody's taste. We had to have something, but didn't have either enough notice nor time to try any of the above recipes. I will keep my ears open and if I hear anything (I live in Louisiana about 15 minutes from the Texas border), I will let y'all know.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: The Fooles Troupe
Date: 23 Sep 07 - 01:01 AM

Also Sorcha, I too get annoyed at these "Johnny-Come-Lately's" who didn't even bother to read that Woody's is allegedly COMING BACK - in the post a few above...

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 22 Sep 07 - 10:03 PM

Look, Guest, OMG...we have SEVERAL close enough for horseshoes recipes on this thread. Did you actually bother to READ it?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,OMG... NO WOODY'S!
Date: 22 Sep 07 - 09:29 PM

I'm crushed! We have ONE BOTTLE LEFT! I am hoping that the end of this thread reveals a close recipe! I will email/call/and generally ANNOY the company ... I have relatives in New Orleans that have "connections..." :) maybe we could stir something up?

Good luck everyone!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 22 Sep 07 - 05:46 PM

Besides, it's FUN!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 22 Sep 07 - 09:53 AM

Glad that Woody's is back, but I think we should keep trying so we're not caught short again.

Claire, I think I mis-spoke - I think Sunday is the 30th, not the 29th. Whichever date it is, I'm not available until Sunday.

Janet

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 22 Sep 07 - 09:48 AM

Hi Claire and all!

Yes, I am back from London, despite United Airlines best efforts to keep me there! As you can tell from the time of this posting, my sense of time is still a bit out of whack, but not TOO badly!

As far as culinary finds is concerned, no, I did not find any straggling bottles of Woody's on the shelves, but I did find something interesting. HP (Houses of Parliment) sauce is very popular there - It's close to our A-1 sauce here. In addition to their regular sauce, they have a BBQ sauce and one called "Fruity". I brought some back but haven't tasted it yet - has to be sealed for customs you know. If it's good, we may have another duplication effort on our hands!   

I did find rare Roast Beef this time, at a Pub called "Arthur". Very Good. You cannot use the term "Prime Rib" there - they don't know what you're talking about!

I did take a trip to Hampton Court Castle - the court of Henry VIII. It's kitchen is where Roast Prime Rib and Yorkshire Pudding were developed. They keep the fire burning and I was able to touch the original roasting racks! I now know what a Moslem must feel like when he visits Mecca!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: John MacKenzie
Date: 22 Sep 07 - 08:03 AM

I keep reading the thread title of this thread as Woody's Cock in Sauce!
It must be my mind.
G

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 22 Sep 07 - 07:38 AM

Does this mean we stop trying? (grin.......)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 21 Sep 07 - 07:13 PM

Oh my goodness, Rae! That makes me ever so happy!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 21 Sep 07 - 07:11 PM

By the way, welcome home, SanFranciscoBill! Did you find any good barbecue in London?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Rae
Date: 21 Sep 07 - 06:56 PM

Hey Everyone!

I talked to Reily Foods, and they indicated that there is a NEW OWNER who is as passionate as you all are about Woody's cook-in sauce. The new owner will start producing Woody's in the next couple of weeks and should be available to consumers soon thereafter. I was advised that the best way to get Woody's cook-in sauce is to ask your local grocery manager to restock or to carry it. I'll keep you posted when I hear more.

HOORAY!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!
WOODY'S IS BACK!!! WOODY'S IS BACK!!! WOODY'S IS BACK!!!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 21 Sep 07 - 10:48 AM

Bryan, MichaelR is planning to try the smoker, but his band have got a lot of gigs just now and he hasn't had the time. I hope to hear soon.

I'm trying to get together a cook-in cook-out here in the SF Bay Area...MichaelR, SFBill, any thoughts on that? Janet's maybe free on September 29; what about y'all -- and have you any thoughts on a venue?

I'm near Santa Cruz, so I'm geographically inconvenient, but I'd be happy to host if called on to do so. Alternatively, we might settle on a park somewhere central -- like, say, the northern peninsula area.

Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 21 Sep 07 - 10:27 AM

Claire -

I'd love to participate in a test. Unfortunately, I'm out of town both this weekend & next - actually, I'll be back around 9:00 next Sat. night   (9/28), so Sunday might work.

Let me know.

Janet

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Bryan
Date: 20 Sep 07 - 10:56 PM

Anyone attempt the "smoker" yet ? Got a coupla empty Woody's jars that could use filling for an East Coast test.

No alligator/armadillo poo required

Bryan

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 20 Sep 07 - 09:28 PM

OK, Claire's addy arrived.

NOTICE TO ALL CA CATTERS!

I'm mailing Claire a pint of my latest effort. Contact HER for a tasting get together...cause I won't be there.

I think this batch may be a bit too picante, but the cayenne could be left out, the Tabasco halved, lots of things to fix too picante.

Hey, Bill, where you go? Hope we didn't scare you off!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 20 Sep 07 - 07:44 PM

Sorcha, I'd be happy to volunteer. I'll PM you an address.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 20 Sep 07 - 04:46 PM

THIS is what I actually did, much easier to follow than the above:

Sorch Woody's Number 2


12 oz tomato paste
6 oz water
13 oz. (1-5/8 c.) distilled vinegar
9 oz. (1-1/8 c.) wine vinegar
8 oz. (1 c.) canola oil
½ cup lemon juice
4 oz. (1/2 c.) cider vinegar
4 oz. (1/2 c.) tamarind paste (mine has seeds in, still in there!)
4 oz. (1/2 c.) black pepper
3.5 oz. (7/16 c.) Wright's Liquid Smoke, hickory flavor
2 oz. (1/4 c.) worcestershire sauce
2 oz. (1/4 c.) regular paprika
2 oz. (1/4 c.) sugar, caramelized to medium-dark brown
2 oz. (1/4 c.) soya sauce
1/8th cup of sesame oil, fairly dark
2 oz. (1/4 c.) garlic powder
3 oz. (3/8 c.) salt
1 oz. (1/8 c.) instant coffee,Folgers
2 tsp. powdered chipotle pepper
1 tsp ground cayenne pepper
1 Tbsp dry mustard
(1) 2 fl. oz regular red Tabasco
2 bay leaves
¼ cup hickory smoked salt, Schilling but I think they might have quit
        making it
2 oz tin of anchovy filets with oil, not even minced
¼ onion powder
1 Tablespoon celery salt
1 Tablespoon celery seed powder

My question NOW is, WHO should I send a jar of this to? It only made 3 1/2 pints. Where would be the easiest to send it, so that you West Coasters can all taste it?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 20 Sep 07 - 04:36 PM

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

OK, this is Sorcha #2…..the above with the following differences:
12 oz tomato paste
6 oz water (one paste can full)
NO cider vinegar, so I used ½ cup (4 oz) lemon juice
¼ cup hickory smoked salt, Schilling but I think they might have quit
        making it
I can't get Stubbs anything here so I left out the mesquite smoke.
        (I'm also out of the mesquite powder I used, but have more on order)
2 oz tin of anchovy filets with the oil, not even minced
No tahini paste so I used 1/8th cup of sesame oil
1 Tablespoon (not 1 tsp like Claire's) dry mustard
2 fl. oz bottle of regular Tabasco red
1 tsp ground cayenne pepper
¼ cup onion powder
1 Tbsp regular sweet paprika, and I don't have any smoked paprika, so it was
        left out
1 Tablespoon celery salt
1 Tablespoon celery seed powder

Next post will be both of these combined so it is easier to read.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 16 Sep 07 - 11:29 PM

I'm finally getting around to trying the Faux Woody's that Claire so graciously dropped off last week. I agree with Michael that she pretty much has it nailed - the right saltiness for sure and closer than mine on the hickory flavor. I think mine might be a tad closer on the pepperiness, though.

They're both decent substitutes, but I'd split my vote 60% to Claire's & 40% to mine.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: michaelr
Date: 16 Sep 07 - 09:48 PM

Sorcha, yes, I believe that's Claire's latest recipe.

Claire, I hope you're recovering without too much pain. I must say I don't get tahini flavor from your batch -- might be a taste bud deficiency on my part.

I didn't get around to firing up the smoker this weekend -- sorry -- but will try as soon as poss.

Cheers,
Michael

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 16 Sep 07 - 02:07 PM

And, since I can't get tahini I used sesame seed oil...just a scant 1/4 cup....just tasted it (yea, I know, it's not done yet) and I just might have nailed it this time!!!

(Note to self--find tamarind paste without seeds in, order from Internet)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 16 Sep 07 - 01:10 PM

SorchaWoody's #2 in the slow cooker. Used Claire's latest recipe, and added anchovies, onion powder, and some other stuff. Plan to 'process' this one so it can be shipped. Will post results and recipe when it's done.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 16 Sep 07 - 11:55 AM

N.E. (New England) oops sorry !

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 16 Sep 07 - 11:51 AM

I wouldn't exactly say I've nailed it -- clearly I didn't, as my recipe lacks onion and anchovy -- and the tahini came up too much in the flavor as it aged, so I need to cut that back a bit. But it does taste really close. Maybe 90%? MichaelR, who has a cool smoker, is planning to smoke my Knock-Off #2, maybe this weekend, and I believe he'll let us know how close it comes then. As Bryan points out, it would be better to smoke it before adding Liquid Smoke, but it's too late for that with this batch.

When I have more energy (i.e., when I'm not doped up on post-op pain meds and antobiotics), I'm going to try again, with anchovy, onion, and indirect heat on the Weber fired with hickory -- then Liquid Smoke to fill out the flavor. We'll see then if I can get closer. But I'm afraid it won't happen this weekend -- I feel lousy, AND I'm not supposed to have anything acid.

Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 15 Sep 07 - 11:54 PM

Nebraska? Where in Nebraska? I'm north of Cheyenne, WY.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 15 Sep 07 - 11:01 PM

Last I read (heard) was the possibility of "smoking" the recipe, PRIOR to adding liquid smoke. Slow cook recipe (smoke), then taste.
Add liquid smoke later as/if needed.
That's the way I understand what's happened so far w/ taste tests and theory so far.
Awaiting West Coast verification and approval before I begin squeezing the alligator, 'possum, and armodillo for further testing.
Kidding!!
Bryan

Hickory and a Webber are cheaper, and the "test" smells here in NE. will make my neighbors envious for BBQ this Fall & Winter !!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 15 Sep 07 - 10:46 PM

I plan to start Sorcha/Woody#2 tomorrow. Any tips from anybody? MichaelR says Claire has pretty much nailed it...is that the latest recipe posted by Claire?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Ron
Date: 15 Sep 07 - 05:52 PM

To: GUEST,Pat Shaw
Not surprised you didn't get an answer. I'm sure that at the least, they would want you to sign a "non-disclosure" agreement (after all...they're trying to establish what the brand is worth - specially when combined with the recipe). Second, they will want to know that you are serious..there's alot of scrupulous people that can (mis)use that information.
Your lawyer would know how to open the communication....

(btw.. they're already in the process of finalizing the sale; they may be legally bound to not discuss it until all is said and done - whether the sale goes through or not.)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Pat Shaw
Date: 13 Sep 07 - 10:06 PM

Folks,
I emailed Luzzianne about the sauce. As stated in an early message from them they want to sell the brand. I own a company and asked what they wanted for the brand...........no reply....strange that I could not get $ figure. They are not very professional.

How has the reproduction of this sauce worked out? I was going to do it but do not want to duplicate efforts.

I have some bottles I would be happy to share for those of you who can't get it. The date code is July 2008. My office is 860 742 8683. Please do not abuse this or I will simply screen and change it.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: michaelr
Date: 13 Sep 07 - 07:41 PM

I'd say Claire just about has it nailed! Her batch #2 is really, really close in flavor and identical in aroma. I think it may be missing some coarse-ground black pepper.

Here's the thing about smoking foods: Real barbecue is cooked over a long period of time, at low temperature (around 200*), using hardwood chunks or logs and/or lump charcoal made from hardwood, such as hickory, mesquite, apple, cherry and others.

Liquid smoke flavoring came about because most folks don't have a wood-smoking barbecue pit, or the time to spend 20 hours cooking a brisket. Liquid smoke is condensation collected from the inside of wood-smokers. Since there is already a lot of it in Claire's sauce (as in Woody's), putting it in the smoker may be too much of a good thing. But I think it's worth a go, and will keep you posted on the results.

It may be worth our while to make one of our faux-Woody's recipes minus the liquid smoke, and running it through the smoker, but I don't know when I'll have time for that - several festival weekends coming up.

Cheers,
Michael

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 13 Sep 07 - 11:30 AM

Well, Sorcha, I shipped much of my batch #2 to MichaelR, who has a cool smoker and is going to test my theory this weekend. I'm sure he'll let us know how/whether it works.

Smoking the oil doesn't sound like a good idea to me -- not sure why, it's just an instinct. But to answer your last question, with a true cool smoking process, where the heat source is far removed, laterally, from the item being smoked, fire shouldn't be a problem.

Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 12 Sep 07 - 11:20 PM

Hmmm.....I'm not sure about this smoker thing. Is there such a thing as 'smoke flavoured oil'????

Or would trying to smoke the oil just catch it on fire?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: michaelr
Date: 11 Sep 07 - 01:52 AM

That's what I would do, Bryan. Low and slow, as barbecue should be.

Cheers,
Michael

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 10 Sep 07 - 10:14 PM

OK On my Webber...
Indirect heat (low ?) w/soaked Hickory chips. Sauce in a shallow (2")
pan ? Slow cook as per previous recipes ? (The way I do Brisket w/Woody's)

Too much time, too many questions, too little sauce ! LOL

Bryan