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

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 02 Sep 07 - 12:06 AM

Brought final "family" stock of Original Woody's to Maryland last weekend for Mom's 75th b'day & crabfest on the beach. She'd already prepared 20lbs of Brisket w/her last hoard !!
Showed this "Link" to everyone and they're all ready with shopping lists and crock-pots for the final recipe from this group of experts.
Down to my last "stash" on e-bay but I'm looking forward to seeing "MUDCAT WOODY" BBQ CONCENTRATE on the market. For anyone that's interested...Ken's Steakhouse Salad Dressing's (They produce & bottle Newman's Own) is only 4 miles from here.
Remember the earlier posts concerning a co-op proposition to Reily's?
Hmmmm.
Just a thought.

(OK..forget the "gator poo")

Janet...your turn on e-bay ! LOL
Bryan

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 01 Sep 07 - 08:55 PM

Not sure...I have some dental surgery coming up that may make me too uncomfortable to do it. But I'll find a way to get you some, if not.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,michaelr
Date: 01 Sep 07 - 08:48 PM

Are you coming to the Sebastopol Celtic Festival, Claire?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 01 Sep 07 - 04:50 PM

Michael, I'm gathering ingredients for my next batch, to be cooked this pm. I'll get you some somehow, soon. Hmmm, who commutes from your part of the world to mine, or vice versa?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 01 Sep 07 - 04:31 PM

My first batch is almost gone...so I'll do another soon. Janet, still sounds like almost too much tomato. How did it taste?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,michaelr
Date: 01 Sep 07 - 04:00 PM

Share, Janet, share... I'd drive down from Santa Rosa for some!

Cheers,
Michael

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 01 Sep 07 - 02:22 PM

Here's my newest variation on Sorcha/SF Bill's recipe. It's in the slow cooker now:

Sorcha/Bill's Mudcat Woody's:

8 oz Tomato Sauce
12 oz Tomato Paste
6 oz water
1 cup vegetable oil (same as soybean oil)
1⁄2 cup white wine Vinegar – 7.1% acidity
1⁄2 cup red wine Vinegar
4 Tbsp soy sauce
1/2 cup Worcestershire sauce (about the same as 8 Tbsp)
1- 2 oz anchovy fillets - finely chopped - with oil
1 - cup RealLemon lemon juice
2.5 Tbsp Paprika
1 Tbsp Onion Power
2 Tbsp Garlic Powder
1 Tbsp McCormick's dry Mustard
1.5 Tbsp Red Tabasco
1/2 cup plus 1.5 Tbsp Hickory Liquid Smoke - Concentrated
2 Tbsp Black Ground Pepper
1 Tbsp cayenne
1 Tbsp tamarind concentrate (Tamicon brand)
1 teas xanthan gum

Into the slow cooker for 6 hours on Low, stirring once an hour or two.


I didn't use the mesquite seasoning because I didn't have any, so I added some extra Hickory Liquid Smoke (as I noted above 1/2 cup is approximately 8 Tbsp according to my measuring cups).

I added some extra tabasco and a Tbsp. of cayenne 'cause it didn't seem quite "hot" enough.


My husband is howling that we already have a 10 year supply of the real Woody's and moaning that now we have more.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 01 Sep 07 - 03:18 AM

Amy, there will probably never be a definitive, beyond all doubt, recipe for Woody's Cook-in sauce.

However, Sorcha ran with it, ClairBear kept it going, Sorcha made up a cook, and i came along - late.

I didn't do much, except to take their ideas, and simplify them.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 01 Sep 07 - 03:03 AM

Thank YOU Len, for checking in!

Please remember that I am using Wright's`"Hickory Seasoning Liquid Smoke, concentrated" in my second recipe, and the Love of my life thought I may need to add more. That would put your theory right on target!

My Second recipe - which was formulated by running with Sorcha's ideas - is getting very close (it could probably fool 99% of the tasting population), but only with the Sorcha suggested addition of the Tamarids.

We are going to get it!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Amy
Date: 01 Sep 07 - 01:39 AM

Oh my. I knew I hadn't been finding Woody's in my local market, but when I generously doused my chicken with it last night I had no idea I was almost completely using up my very last jar. As you all agree, there is nothing better. We are now saving and freezing every little left over bit of sauce, and I'm grateful as heck I have at least some left of it in the jar. Thank you to all of you for your efforts, including the recipe formulations. I will watch here closely waiting for the final, ultimate recipe.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: The Fooles Troupe
Date: 31 Aug 07 - 10:27 PM

A thought on canola oil - how 'old' is it in relation to the the earliest possible commercial availability of Woody's? Would some other oil have been used, replaced by a cheaper canola?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: The Fooles Troupe
Date: 31 Aug 07 - 10:25 PM

A thought on canola oil - how 'old' is it in relation to the the earliest possible commercial availability of Woody's? Would dome ot her oil have been used, replaced by a cheaper canola?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Len
Date: 31 Aug 07 - 10:19 PM

Hi,
My name is Len and I have been lurking here for a couple of weeks, ever since I went online to see if I could find out what had happened to Woody's. I couldn't find it on any store shelf.

I made San Francisco Bill's SECOND Woody' recipe last night with a few modifications:
1. I used lemon juice from concentrate
2. I used Mc Cormick dry mustard
3. I only used 7 Tblsp of Colgin liquid smoke (I would have used 8 Tblsp, but I underestimated what I had remaining in the bottle.
4. I could not find any pure seedless tamarinds at my asian supermarket, but I did find two other products: tamarind paste and "Tamarin de concentrer", a sour soup base mix. I went with the soup base mix. It is brown and very sour. The 16 oz container has a picture of the tamarind plant on the front. I used 1 tblsp.

I cooked the mixture in my crock pot for about 8 hrs, then bottled it up and put it in the refrigerator.

Tonight I did a taste test on chicken thighs. Since I still have about a quarter jar left of the original Woody's, I cooked half with the old woody's and half with the new mixture.

Here are my reactions and comparisons:
The new mixture is about the same color, brushes on about the same, looked very similar after the thighs were cooked.
The new mixture needs A Lot more smoke flavor, I would say at least 4 or 5 more Tblsp.
I think the canola oil could be reduced to 3/4 cup from 1 cup.
The new mixture had a slight tomato flavor, but I might have been tasting that because of the weaker smoke flavor.
The new mixture would be a very good substitute for the original Woody's.

My wife thought the new mixture, along with needing more smoke flavor, also needed more of the other spices, like garlic powder, onion powder and worcestershire sauce. She also said she thought it needed a little salt, but I really couldnt tell it was less salty then the original.


This is kind of fun,
Len

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 31 Aug 07 - 02:24 PM

LOL on the Woody Mary's !!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 31 Aug 07 - 01:44 PM

Sorry, Sorcha, I'd forgotten that. I'd evidently forgotten a whole bunch of recipes on this thread that featured both white and wine vinegars, in fact --- must have had a brain cell implosion sometime recently. I hate it when that happens!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 31 Aug 07 - 01:10 PM

Claire, check my recipe....I put in white, wine and balsamic. Balsamic is probably too sweet.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 31 Aug 07 - 12:50 PM

I'll have one of those Woody Marys myself.

And yes, Texas, so I guess we should be adding some armadillo puree.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,New England Woody's fan
Date: 31 Aug 07 - 12:42 PM

Hey, sorry if it sounded like I was trying to hijack the thread and start some controversy, or didn't appreciate what y'all (now there's a word you don't hear around here) are doing to "keep Woody's alive". I'm not a "health food nut", I just like to avoid generally accepted "bad" ingredients like high fructose corn syrup. Anyway, that's the last I'll say on that subject.

One thing I'm curious about -- wasn't the "original" Woody's from Texas, not Louisiana? If so, I wouldn't expect to find any alligator poo in it. :-}

Can't wait to hear how SFBill's next batch of "Woodcat Cook-Out Sauce" comes out!

RE: "The idea isnt to drink it !!" -- hmmm, hadn't thought about that, but come to think of it, add some vodka and pepper and a stalk of celery to it, and you might just have one potent Bloody Mary (or would that be a Bloody Woody?).

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 31 Aug 07 - 11:32 AM

Maybe we could call it Woodcat Cook-In' Sauce and really confuse everyone! Great idea, Bryan.

Got some terrific tamarind paste at the "International Food Bazaar" in Campbell. Going to try again this weekend.

I've noticed that no one's recipe has specified both "white and wine vinegars," which was mentioned as being on the ingredients list of an older Woody's bottle a few dozen posts back.

I think I'll try that combo this time. Unfortunately, now I'm unable to find the great wine vinegar I've been using...I think it may have been discontinued. Sigh.

LOL
Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 31 Aug 07 - 02:02 AM

Hey Guys...
To Heck (?) with Reily Foods...
You guys have done Great and you oughta bottle your own sauce.

Just a suggestion
   WOODY'S MUDCAT Cook-in SAUCE
Now THAT would confuse some people in 50 years trying to figure out what the secret "mudcat" flavoring meant !!
Bryan

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 31 Aug 07 - 12:56 AM

LOL on the swamp trip...probably find "woody's" is the catsup/ketchup made at home for years! (Doubtful 'bout the alligator poo) however, would be a LOT more fun on the recipe instead of "spices" & "flavorings".
At least all of us could find Alligator Poo. The "fun" would be to try and duplicate it according to nationally accepted FDA and dietary standards.
Heck, list it as an ingredient and let FUTURE generations try to figure it out !!
Would LOVE to see the posts then !
Keep up the good work!
Bryan

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: The Fooles Troupe
Date: 31 Aug 07 - 12:33 AM

What's wrong with an expedition to the swamp?

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 31 Aug 07 - 12:24 AM

To All: Thanks for checking in on this thread. I like to see the interest and community here, just like Claire pointed out. The Labor Day weekend is upon us and I think we we will see several results posted real soon, both by regulars and lurkers (welcome, Lurkers)!

If anyone in SF is looking, Tamarinds are available at the OceanView Supermarket, Alameny Blvd, Aisle 3. You'll have to find it yourself because nobody admits to speaking English there.

NEWF: I am totally unqualified to say anything about health benefits of various substances. Because we have no access to those chemicals anyway, it doesn't matter. I have mentioned that whatever the final recipe is will probably be a lot closer to the original formula developed 60 to 100 years ago. If all natural ingredents floats your boat, I'm happy for you. I'm rocking with the idea that we are making the original from decades ago. That and the fact that between us, they CAN'T take it away from us!

Taste test tonight, on last night's batch: My Second recipe is a LOT closer than my first - which was pretty close itself. I noticed that the difference between Woody's and this batch was the initial "bite" of taste, which may be only a lack of a few more drops of heat.   The GF says that - while it's no longer sweeter - it's almost exact - it may need MORE Hickory Smoke flavor to make it precice!

Folks, we are close! Can we nail it this weekend?

JBJ, I couldn't find any aligator poo in any of the stores. If you happen to be in the Louisania area, please check the Piggly-Wiggly stores for it!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 31 Aug 07 - 12:13 AM

ROF! This thread is just getting too weird.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,JBryanB
Date: 30 Aug 07 - 11:02 PM

I can understand NE's concern about the "health problems" concerning a few of the ingredients that "might" be involved in Woody's.
My answer...
The idea isnt to drink it !!
I don't know of any instance where this product isn't COOKED again.
Oh yeah, no charcoal grill I guess...too many carcinogens (sp).
SanFran Bill, Clair & Janet....remember, the recipe was derived MANY years ago and has been sold & manufactured more than once, continuously, for almost 100 years.
Maybe the secret REALLY is the red Dye #40 ??
Keep up the wonderful work guys, and DONT be afraid to use REAL ingredients rather than a "new & better" soy substitute.
Bryan

PS.. I still think alligator poo and crab roe is the secret flavor (?)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 30 Aug 07 - 08:56 PM

Well, NE, we're still working on re creating it....Work In Progress.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,New England Woody's fan
Date: 30 Aug 07 - 01:22 PM

(Sorry, forgot to put my name on that last message.)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST
Date: 30 Aug 07 - 01:20 PM

SFBill -- They may or may not be using tamarind or anchovy flavorings, but I'd much rather pay a little more and eat the real thing rather than a chemical substitute. :-(

And, as far as high fructose corn syrup is concerned, it has way too many negative health issues to justify the small cost savings. People need to get better educated on bad that stuff is for us.

When I received my case of the "new" formula last winter, I still had a jar of the old stuff. Could be just my imagination, but I didn't think the new stuff was as good as the old.

Anyway, keep up the good work. If the Woody's brand gets sold, and the new owners cheap out with the chemicals and HFCS, I will probably just start making my own, now that you've been able to re-create it.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Janet
Date: 30 Aug 07 - 01:46 AM

For those of you in the San Francisco Bay Area, I've found tamarind pods at both Smart & Final (on El Camino in Mountain View) and at El Pueblo Mercado (on Rengstorff in Mountain View).

I hope to make a batch of Woody's this weekend (when my husband's not around to complain).

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 30 Aug 07 - 12:42 AM

Carey,

I'm not sure it would Canadianlike to actually kill something/someone in the pursuit of the good old Woody's taste and flavor!

It may be a chore to look through all the posts, but it might be worth it: I think you just stumbled upon some of the BEST America has to offer (In my Humble Opinion), to wit: We have a problem, there is a solution to the problem, and using good old Yankee problem solving skills - we will not rest until we have found the solution to the problem!!

By the way, when we solve the Woody's problem and send it your way, will you send us some ketchup flavoured chips and dill pickle dip, please?

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

Like all of you our family is crying over the loss of Woody's. I have sent my email and will call the company tomorrow. Can everyone just keep on emailing them and calling. Dad has been responsible for converting many Canadian BBQ'ers to Woody's people. Now we are going to have an uprising north of the border as well. In forty years the best present we ever got for Dad was the 1 gallon jug of Woody's I found in florida in the 80's. I would kill to come across another gallon jug like I did that day.

Tom from Reily suggested prayers but I do think we are better off continuing to hound the company. What a ridiculous decision to discontinue Woody's. They should have had a second look at their marketing department instead. Human error and incompetence seems to be affording this company bad judgement.

Carey/ Canada

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 30 Aug 07 - 12:06 AM

Sorcha,

She did, but it was still your recipe I started with. I just applied some engineering and simplification. At least I got to foist 2/3 of my first batch off at the Firehouse! They loved it there, but by the time they actually use it, it will be obsolete!

Which is tonight.

My second cook is done: 4 hours in the pot. It's cooling in canning jars right now (but I didn't really go through the canning process, which REAL Woody's does).

According to my GF, I was really close with the first batch, and even CLOSER with my second recipe - but you will have to taste them for yourself. The taste changes from the first ingredient mix, through the cooking, to the final cooked product, and finally, what it tastes like a few days later in the referigerator.

My sauce was tasted warm - just minutes ago - and has not quite developed that 'aftertaste' I reported in my first batch. I think that may develop as it cools and ages. We will see.

As a note, the minced anchovy and seedless tamarind just disappeared during the cooking.

We are closing in!

P.S. I understand having pints to have to use and not waste. If there is any way of making friends at the local Firehouse, they're usually very accomodating!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 29 Aug 07 - 10:55 PM

Well, Bill, thanks for the kudos, but it's really all Claire's fault! She started this mess! LOL

I know for a fact that there is stuff in my rendition that doesn't need to be there but I can't make another batch until I use up the first batch. Still 3 pints to go and somehow they object to bbq every night. No idea why.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 29 Aug 07 - 10:38 PM

Welcome to the TASTY zone!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 29 Aug 07 - 10:21 PM

Progress report on the cook of my SECOND recipe:

At 1 1/2 hours into the cook, the GF came home and thought I was baking with Woody's. At 3 hours into the cook, she tasted it, along with some original from the bottle. She reports that the ONLY difference between MY knock-off sauce and Woody's cook-in is that MY sauce tastes just a tad sweeter! Go figure! My recipe has NO sugar or sweetener. It must come from some of the inherent ingridents.

Please remember that my first and second sauce recipes are based on Sorcha's original work - so she did most of the work, I simply refined and simplified it.

The Firehouse wanted Lemon chicken tonight, so the first generation Knock-off sauce will not be used this evening. Yes, I'm bummed, too. But I do feel like Tom Cruise in "Top Gun": I'm a member of a team, and the target is very close in our sights!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 29 Aug 07 - 07:51 PM

Update: Pure seedless tamarinds were found at the asian supermarket! I had some time available today, so the second formula is in the pot now! I tossed in a Tablespoon of tamarinds, so we'll see how it turns out!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Debbie in CA
Date: 29 Aug 07 - 07:32 PM

I totally think the Alton Brown idea is fantastic. He would probably have a lot of resources (money and manpower) available to work on it.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 29 Aug 07 - 05:26 PM

Hey Claire! I've seen in threads other than this one, copies of emails to Riley's complete with links to here. They know what we're up to, no doubt about it. As for the Food Network, I think it'a a terrific idea! You go girl!

For New England Woody's fan: If you look a few posts back, you'll see where I theorize that they use tamarid and anchovy FLAVORINGS nowadays. The stuff coming out of labs these days can taste like anything you can imagine and is far cheaper. Same for sugar - syrup is cheaper.

And tonight's the night for my first sauce to be served at the Firehouse!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,New England woody's fan
Date: 29 Aug 07 - 03:59 PM

I'm yet another lurker who is watching "The Woody's Story" unfold here.

My in-laws were originally from Texas, and would always bring a few cases back with them to share with us from their annual trip down south. They're too old to make the trip now, so I've had to find other sources (the stores don't carry it here in New England). After searching the web last winter, I finally got in touch with Reily Foods and was able to buy a case directly from them. They told me at the time that it was temporarily out of production, but would soon return with "a new look". Obviously, that didn't happen.

One thing that disappointed me was the changed ingredients on the last case: removal of the anchovies and tamarind, and the addition of the high fructose corn syrup. If Reily Foods succeeds in selling the brand, let's hope the new buyer returns to the old original recipe.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 29 Aug 07 - 02:29 PM

Fordyman, please remember to leave out the copious amounts of cumin that are in my recipe!

Don't know how carefully you read so maybe I don't need to say this, but I only added the cumin to add a "not-quite-foodlike" character, when I realized that whatever the other dominant, not-quite-food flavor besides smoke was, I wasn't going to be able to achieve it with my recipe. That "other flavor" is what many people think is tamarind, so when you add the tamarind you won't need the cumin...and the cumin takes the sauce down a whole different flavor alley, anyway. A good one, but not Woody's.

Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,fordyman
Date: 29 Aug 07 - 02:11 PM

I have been following all of you on the subject of Woods'y Cook in Sauce. My wife and I have been using it since the 50s. We are going to try Claire's recipe, but withmTamarind. I found it in an East Indiand food store. It is a product of Thailand. Hope this helps. Will keep you posted on how it turns out. We still have 1/2 bottle for taste tests.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 29 Aug 07 - 12:09 PM

Good thought -- thanks, Sorcha. Not that I would have a clue how to get in touch with Alton Brown, but it seems just like something he'd enjoy covering.

I have been overwhelmed by both the cameraderie and the knowledge generated within this thread. The story, as it evolves, is very compelling. We're a pretty impressive bunch, when we put our heads together.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 29 Aug 07 - 11:48 AM

PM Max and ask him.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 29 Aug 07 - 11:30 AM

Whoever said that Whole Foods has tamarind paste is correct; that's where I found it. Though come to think of it, the product I got was too sweet and jammy, not near sour enough -- I think an Asian market might be a better bet.

You know, Bill, it's suddenly occurred to me that maybe I ought to send the URL for this thread to, say, Alton Brown at the Food Network. I think people coming together this way online to try to recapture a lost "American Icon," as you so accurately put it, would make an interesting story.

What do you think? Too much potential publicity for the Cat, or should I do it?

Claire

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 29 Aug 07 - 03:02 AM

Hi Sorcha! Thank you! You might be right about more tamarind. I can't find it at the local Safeway - despite there being a large Asian food aisle. There is no shortage of Asian supermarkets nearby, so I'll try there. I think that might be the taste that is the first 'bite' when you taste it.

Remember, at one point the ingredent label said something about tamarid - as well as anchovy - both of which were probably substituted with "Flavors" from a laboratory. My label mentions neiher tamarid nor anchovy. They do that a lot nowadays. When we finally "Hit it", it will be more like the original formula from 50 (Claire said she has used it for 50+ years) or more years ago. No artifical ingredients.

With this weekend being Labor Day, I have a feeling several of us will finally crack "The Woody's Code". Or make big progress anyway.

As for the Woody's formula people watching us, I'm absolutely sure they are, and closely. I don't think hey are snickering either. I think they are spittin' nickles, or doing something with bricks.

I think that is the reason someone reported receiving a call from them about the sale to a new producer - to quell the interest generated here. It's not like they can make us stop

Even if it comes back on the market - and I think it might eventually - I think we all still want the recipe for it, so it can never be taken away from Americana again. It's an American Icon that should not be lost because of some corporate decision.

That said, I think when the recipe gets out, it will be good for them. If people in Europe, say, can make a good knock-off at home, it would stimulate interest in the real thing and would increase their market to world-wide. Who knows, our efforts might be part of a vast, global marketing scheme.

Not to sound the least bit political, but it would be nice to have an American export that is seen throughout the world as 100% goodness. Our movies and music aren't to many folks, our foods and soft drinks aren't to many folks, and Oscar Mayer Bacon can offend the world in so many ways, I can't even count.

This recipe? It may not change the world, but it is a step in the right direction. It's an effort that leaves a good taste in my mouth. Literally!

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: Sorcha
Date: 28 Aug 07 - 10:55 PM

Lookin' good there Bill! (you might add some tamarind paste...I know it's in the Worch. sauce but....)

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: San Francisco Bill
Date: 28 Aug 07 - 08:39 PM

Happy Birthday Clare! Here you go:

San Francisco Bill's SECOND Woody's recipe

Yield: 3 Pints, plus enough for tonight's steak. I have not actually made this one yet.

8 oz Tomato Sauce
12 oz Tomato Paste
6 oz water
1 cup Canola Oil
½ cup White Vinegar
½ cup Apple Cider Vinegar
4 Tbsp soy sauce
8 Tbsp Worcestershire sauce
1- 2 oz anchovy fillets - finely chopped - with oil
1 - cup fresh squeezed lemon juice
2 Tbsp Paprika
1 Tbsp Onion Power
2 Tbsp Garlic Powder
1 Tbsp Coleman's dry Mustard
1 Tsp Red Tabasco
8 Tbsp Hickory Liquid Smoke - Concentrated
2 Tbsp Black Ground Pepper


Into the slow cooker for 6 hours on Low, stirring once an hour or two.

This recipe continues to simplify and adjust the taste. The Mesquite and Cajun flavors are now replaced with more hickory smoke, less soy and more Worcestershire for a stronger flavor of Tamarinds and Tabasco is reduced for less heat. Even though anchovies are not on the last production ingredient label, I'm sure they were replaced at some point with "anchovy flavor".

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST
Date: 28 Aug 07 - 08:03 PM

Carol -California -August 28, 2007
Woody's has been around for years and is the best. Hopefully someone will please start production of Woody's Cookin Sauce again. Continue with the tradition.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: GUEST,Debbie in CA
Date: 28 Aug 07 - 07:55 PM

Happy Birthday, Claire.

San Francisco Bill voiced my opinion. I'll bet the Woody's people are watching and laughing at how close (or far) everybody is from the true recipe. I can just hear the snickers.

Subject: RE: BS: Help! info on Woody's Cook-In Sauce
From: ClaireBear
Date: 28 Aug 07 - 02:13 PM

I certainly would! (Besides, I wanted to claim the 200th post on my birthday.)

Claire