Fan Recipes

Recipes from “WOODY’S”® fans

Those of us who love “WOODY’S”® enjoy making our own recipes and sharing them with others. The following recipes have been submitted by our loyal friends and are yours to enjoy anytime. We invite you to share your favorite “WOODY’S”® recipes as well.

Woody’s BBQ Sauce

Submitted by: Jim, Fritch, TX

1 Bottle (13 oz) WOODY’S Cook-In Sauce
35 oz Ketchup of your choice
1.5 C Brown Sugar
8 oz. Butter
3 T Lemon Juice
3 T Worcestershire Sauce
3 T Liquid Smoke

Mix all ingredients and heat to right before boiling stirring constantly. Turn down heat and simmer for 10 minutes.

Woody’s BBQ Sauce
Submitted by: Jim, Fritch, TX
1 Bottle (13 oz) WOODY’S Cook-In Sauce
35 oz Ketchup of your choice
1.5 C Brown Sugar
8 oz. Butter
3 T Lemon Juice
3 T Worcestershire Sauce
3 T Liquid Smoke
Mix all ingredients and heat to right before boiling stirring constantly. Turn down heat and simmer for 10 minutes.

Cooken With Woody’s
Submitted by: Stephens, Kemah, Texas
Add Shiner Bach Beer. 1 large diced onion, 2 halved lemons squeezed into sauce, 3 large bay leaves venigar to taste. Bring to a low rolling boil. Slam into fridge, covered,over note(under NO circumstances ever add anything sweet,,,,, unless you’re a damned Yankee)
Just use Woody’s Cooking Sauce &
Be done with it, screw all the Freu-frah !!!

great smokey bbq burgers
Submitted by: robin, cairo, Georgia
your favorite ground beef
the amount it takes to feed you
chopped onion*
chopped bell pepper*
anything else that suites you all optional*
pan fry or grill
when almost done brush with woodys and BOOM!!! you talk about GOOD!

Woody’s Chicken in the Pot
Submitted by: Joann, Alamogordo, NM
1 whole cut up chicken, or equal pieces of choice1 13 oz jar of Woody’s Original Cook-in SauceLarge sauce pan with tight fitting lid.
Pour sauce in pan. Roll pieces in sauce and arrange in pan. Stack if necessary.
Put lid on pot. Bring to a steady simmer over Med-low heat. Simmer for 20 minutes, 5-10 more if chicken pieces heavy. Turn pieces half way thru.
Remove chicken from pan. Pour gravy in serving dish. Serve with vegetable, salad, and bread for the gravy.I was given this recipe with a set of Flint Cook Ware pans in about 1960. Have used it for years, and was disappointed when grocer told me the original was no longer available. Glad it is back.

Woody’s Sweet and Smokey Meatballs
Submitted by: Janet, Round Rock, Texas
1 bag frozen meatballs
2 small sweet onions sliced
1 jar Woody’s Sweet and Smokey Sauce
(use full jar for large bag of meatballs and 1/2 jar for small bag of meatballs)
Pour meatballs into a slow cooker or crock pot. Toss in onion slices. Coat well with Woody’s Sweet and Smokey Sauce.
Cook on low for 5 hours or high for 3 hours.
For your back yard luau, serve Woody’s Sweet and Smokey Hawaiian Meatballs. Add one can of pineapple chunks; drained to the above recipe before cooking.

Aunt Edith’s Brisket Recipe
Submitted by: Monica, Jamaica Beach, Texas
1 Brisket (large)
1 can of beef broth
1. Trim off all fat, mix woody’s and beef broth pour over brisket.
2. Bake 350 for 20 minutes
3. Turn oven down to 250 bake 2 hrs
4. Cover and bake 2 to 3 hrs or until fork goes through thickest part
5. Drain sauce and chill meat before slicing to serve
6. Chill sauce and remove fat, reheat sauce for serving

WOODY’S Shish Kabob
Submitted by: Mark, Lakeville, MN
1 Cup Ketchup
4 Tablespoons WOODY’S Cook-in’ Sauce
4 Tablespoons red wine vinegar
4 Tablespoons vegetable oil
4 Tablespoons Worcestershire sauce
3 Tablespoons sugar
2 Teaspoons salt
1/2 Cup water
3 lbs. Steak or Chicken, Cubed
Accent Seasoning (optional)
Ground Black Pepper
Heat ketchup, WOODY’S, vinegar, oil, Worcestershire, sugar, salt and water until boiling. Cool, reserve some of the sauce for basting and use the rest to marinate the meat overnight. Skewer marinated meat with onions, pepper, mushrooms, pineapple, tomatoes, etc. Season with Accent and pepper. Grill over low to medium heat until meat is done, basting frequently with reserved sauce.

Cowboy Beans
Submitted by: Kathi, Mexia, TX
1 lb. hamburger
2 cans pinto beans
1 can pinto beans with jalepeno
2 cans pork and beans
1/2 jar Woody’s Cookin’ Sauce
Brown hamburger. Drain fat. Empty all beans into crock pot. Add hamburger and Woody’s Cooking sauce. Heat on high, then turn to low when hot. Serves 8 or more.

SouthWest Alamitos Beach Meatloaf
Submitted by: Luke, Long Beach, California
For the Loafa) 1 1/2 pounds of ground beef
b) 1/2 pound of pork
c) 2 slices of sourdough bread
d) 1 green bell pepper (de-seeded and finely chopped)
e) Medium yellow onion (finely chopped)
f) 1 jalapeno pepper ( Roasted, de-skinned, seeds removed and finely chopped)
g) 2 cloves of garlic (finely chopped)
h) 2 eggs (beaten)
i) 1 tsp thyme
j) 1 Tbsp cumin seeds
k) 1/2 cup Woody’s cooking sauce
l) 1 Tbsp A1 steak or equivalent
m) 8 ounces of tomato paste
n) 1 tsp salt
o) 1 tsp black pepperFor the glaze

a) 1/4 cup of Woody’s cooking sauce
b) 1/4 cup ketchup
c) 2 tsp brown sugar
d) 1 tsp balsamic vinegar
e) 1 tsp of your favorite hot sauce


• On a heat resistant plate spread the cumin seeds and toast in an oven for 15 minutes at 250 degrees F.

• Chop the toasted cumin seeds into a fine powder.

• Toast the sourdough bread and cut into small pieces.

• Combine all of the loaf ingredients into a large bowl and mix by hand.

• Transfer to meatloaf pan and cover with aluminum foil.

• Place in refridgerator and allow loaf to cool for at least 1 hour

• Remove meatloaf from refridgerator and bake the meatloaf for 30 minutes at 350 degrees F.

• While the meatloaf is baking prepare the glaze as follows…

• In a small sauce pan add the ketchup, Woody’s cooking sauce, brown sugar , balsamic vinegar, and hot sauce and stir on low heat for about 5 minutes.

• When the meat loaf has completed the 30 minute bake, remove the aluminum foil and add the glaze to the top of the meatloaf.

• Continue baking the meatloaf for 30 to 35 minutes.

• Remove the meatloaf from the oven and allow to rest for 10 minutes prior to serving.

Serve meatloaf with mash potatoes and steamed asparagus.

Chef Notes: A mortar a pestle is a good way to prepare the toasted ground cumin seeds. Similar to roasting peanuts in the shell, toasting seeds will bring out the natural oils and blend the seed flavor into the meatloaf mix. I have also found that using finely chopped sourdough bread is much preferred over store bought bread crumbs. In the case of saving time in meal preparation, ground cumin and bread crumbs can be used instead.

Some history

Alamitos Beach neighborhood is located near downtown Long Beach of which lineage dates back to 1784 as part of the Spanish land grant to Manuel Nieto. This sizable land grant was known as Rancho Los Cerritos and would become the future home of Wilmore City and Long Beach.

This area is where Woody Morse first made his barbecue sauce after moving west. The old store front located at Atlantic boulevard and 4th street is currently occupied by a local neighborhood resource center. Much of the neighborhood has not changed since Woody’s barbecue adventure. The Methodist church is located across the street from Woody’s old business and St Anthony’s church and parochial school is a block way. Many stores still carry and sell Woody’s namesake product in the beach area.

Oven Baked Ribs (and breakfast the next day)
Submitted by: Tim, Fernly, NV
2lbs. Boneless Beef Short Ribs3 medium sized Red Potatoes cut into bite size1 lg. Red Pepper cut into 1 in pieces

2 stalks Celery cut into 1 in pieces

8oz. “Woody’s” Cook-in Sauce

4oz. “Woody’s” Bold-n Spicy

Preheat oven to 300…In a 9×13 glass dish place the ribs and just pour on the “Woody’s” sauce mix making sure all the meat is pretty well slather with it and put in oven covered with foil; set timer for 1 hr….when it dings add potatoes and recover; set timer again for 30 min… when you want to stir up the potatoes and flip the meat. Set time again for 30 min at which time you want to toss on the Red Peppers and Celery…. In about 15 minutes pull it out and ENJOY!
Good with rice and a salad
The left overs ( if any) cut into small pieces, scramble up a few eggs add all and roll into some tortillas for a wonderful breakfast.

Woody’s Bold ‘n Spicy Not Yo Mama’s Meatloaf
Submitted by: Loretta, San Francisco, California
2 lb Hamburger
1/2 cup chopped Walla Walla onion
1/2 cup green bell pepper
1/2 cup red bell pepper
3/4 cup Italian Bread Crumbs
1 egg
1 T. Worcestershire Sauce
1 T. Natures Seasoning
Dash of salt and pepper to taste
1/4 cup milk
1/2 cup Woody’s Bold ‘n Spicy Sauce
Mix all ingredients together in large bowl. Cover and refrigerate for 4-6 hours for best flavor.Transfer to meatloaf pan and braise top with Bold ‘ Spicy Sauce. Bake at 350 degrees for 1 1/2 hours.

Woody’s Marinated Skirt Steak
Submitted by: Jeanette, San Francisco, California
1/2 cup Woody’s Cook-in Sauce
1/4 cup apple cider vinegar
1/4 cup Worchestershire sauce
2 cloves of fresh minced garlic
1/2 pound skirt steak
Mix first four ingredients and marinate the skirt steak for 24 hours in the refrigerator.Grill steak to desired doneness.

BBQ Beef Ribs
Submitted by: Larry, WATERFORD, California
2 Beef Racks cut into individuals (roughly 14 ribs)
Place ribs in a air tight invertible container
Smother with 1 jar of Woody’s Original Concentrate mixed with an equal amount of Teriyaki Sauce
Marinate 12hrs then flip for 12 more hrs before BBQ/Smoking


Woody’s Mouth Waterin’ Meatloaf
Submitted by: Mitch, Stockton, California
1 lb. lean ground beef
1 lb. pork sausage (Italian, hot, or regular) all are ok.
1 finely diced yellow onion
1 finely diced green bell pepper
1/2 cup Italian bread crumbs
1 raw egg
1 TBSP Worchestire Sauce
1/2 cup Woody’s Cook-in’ Sauce
1 tsp Italian seasoning
1 tsp fresh or granulated garlic
1 tsp salt
1 tsp pepper
16 oz. of sliced fresh mushrooms
Don’t use the mushrooms yet. That comes at the end.In a medium bowl mix all the dry ingredients, spices, bread crumbs, etc.In a large bowl mix all the wet ingredients, meats, egg, Woody’s, etc.

Dump the dry stuff into the wet stuff and mix well.

In a 13″ x 9″ glass cake type pan pile the mushrooms in a loaf line. It will be kind of tall, thats ok. Now take your mealoaf mix and make a loaf on top of the mushrooms. Try to keep as many of the mushrooms under the meat as possible. Think pineapple upside down cake.
Cook at 350 degrees for 1hr. drain the fat, slather with some Woodys and cook for another 15-30 minutes until done to your liking.
Remove and let rest for 5 minutes, slice and enjoy.
Serves 4 firefighters, 8 normal folks.

Submitted by: Billie, Carrollton, Texas
Rub salt&coursepepper on both sides of meat(large pan for large brisket,fat trimmed)Pour liquid smoke&cook-in sauce over brisket.Make sure to line your pan with foil—ends long so you can wrap brisket good.Put in250to300 oven& cook 4to8 hours.REMOVE. COOL A LITTLE & SLICE.Very Good!!!!!!GOOD!!!Good. Woody’S IS THE BEST!!!!!!!!!

Crock Pot Beans-March Contest Winner
Submitted by: Donna, Athens, Texas
1 lb Hamburger meat browned & drained
1 lb Eckrich smoked sausage browned & drained
1 sm Onion Sauteed
2 can Ranch Style Pinto Beans w/jalapeno’s
2 can Pork & Beans
3/4 cup Brown Sugar
3/4 cup Woodys Cookin Sauce
1 cup Water or Jalapeno juice
If you like it hotter just add more jalapeno’s
Add all ingredients together in crock Pot cook on low over night or high for 5 or 6 hours. Your family will eat it up.
For large crock pot just double ingredients.My family can’t have a family gathering without these.

Barbecue Shrimp
Submitted by: Billy, Round Rock, TX.
1 to 1/12 cup of Woody’s
1 lb. of Extra Large (Fresh) Shrimp
1 container of Tony Chacheres Famous Creole Seasoning
1 lb good quality bacon
Peel shrimp completely
Place in (preferably glass) container for cooking in the oven.
Then cover generously with Tony’s seasoning on both sides.
Cut bacon into approx. 3 inch strips
Wrap shrimp in bacon and hold with a toothpick.
Season again if preferred.
Cover completely with Woody’s (not watered down)
Cook on 300 for 17 to 22 minutes depending on your oven.
Let cool for a minute and enjoy.

Ed’s Brisket
Submitted by: Ed, Roswell, NM
One Large Packer trimmed brisket
One Yellow onion
One can whole green chiles
Three tbls worchester sauce
Three tbls soy sauce
One jar of Woody’s barbeque sauce
One tbls black pepper
Trim excess fat off brisket, but leave about an eightth of an inch on the bottom. Place in a large pan. Add the worchester and soy sauces, and black pepper. Cover the brisket with either chopped or whole green chiles (roasted and peeled), then cover with yellow onions that have been made into uncooked onion rings. Cover the pan with either a tight lid or with aluminum foil. Place in the oven at 200 degrees, for 12 hours. Remove lid or foil, drain the juice off, remove the onions and green chiles. Then pour the entire jar of Woody’s barbeque sauce over the brisket. Place the uncovered brisket back in the oven for 1 additional hour. Then remove the brisket, from the oven and let it rest for at least 30 to 30 minutes. Then place on a cutting board and with an electric knife, thin slice the brisket across the grain.I have served this brisket to hundreds of people, with absolutely no complaints, and never have any leftovers. Thanks and enjoy Ed

Easy BBQ Beans
Submitted by: Ken, Thiensville, Wi
one can (choose your size) “Bush’s Baked Beans” or any other beans you want!
1 Tblsp to tase of Worchester Sauce
4 Tblsp Brown Sugar (to taste)
2 or more Tblsp “Woody’s Cook-In Sauce”
This is really a recipe that you add ingredients until you are happy! The end result will be Bar-B-Que beans your friends will think you spent HOURS making! Actually start to finish this is a FIVE MINUTE recipe! Start with the basic beans. Heat till simmering. Add brown sugar to tast and at least 2 heaping tablespoons of Woody’s! Three is even better! Finally add the Worchester sauce to taste. This gives the beans a nice “bite” and combined with the Woody’s is the secret to really GREAT beans. Belive me, these are the easiest and best-tasting BBQ beans you have ever had! They have a sweet, biting flavor that’s loaded with smoky goodness thanks to Woody’s! I am SO happy to have this sauce to work with again…NOTHING compares or even comes close! I’ve had friends use the juice from their beans as BBQ sauce…That’s how good this stuff is!

Chicken a la Rene. aka chicken a la woody
Submitted by: Annette, Houston, Texas
3 large tablespoons of woody’s cookin sauce
24 oz of tomatoe juice
1 chicken cut up – about 4 lbs
white rice
In a large sauce pan add the cut up chicken three large heeping table spoons of woody’s cookin sauce and 24 oz of tomato juice to the chicken in the sauce pan. stir, bring to a boil then reduce the hit to low/medium and let simmer for about an hour. before it’s ready make your white rice. I like to eat it with corn tortillas. enjoy.
my uncle rene introduced this to my dad and us over 30 years ago. I am actually quite surprise that it’s not listed on here yet. My uncle would put the chicken in the oven, my dad changed that. My sister and her daughter make this more than I do and I usually have to call them to make sure I have the correct portion of woodys sauce to the tomato juice. I just told my cousin from england this just today. she will let me know if I was correct. I think this is the first time anybody has written this down.

Sausage & Pasta ala Woody’s
Submitted by: Joyce, ,
1/2 lb pasta (any shape you like)
1 lb smoked sausage
1 onion sliced thin
2-3 Tbs Woody’s Cook-in sauce
Cook your pasta till it is as done as you like itCaramelize the onions in hot oil. Cook until they are about half done.Cut the sausage link into pieces. Eight is a good number.Add the sausage to the skillet and cook the sausage til the skin starts to pop.Add the Woody’s to the skillet and stir the sausage, onions and Woody’s together.Drain the pasta and add to the in the skillet.Stir well and enjoy.

Best Brisket EVER!!!
Submitted by: Kim, Prairieville, Louisiana
3 lb. Brisket
1 small bottle “No Smoke”
1 jar Woody’s Sweet & Sour Sauce
Clean Brisket and put it in a lightly oiled Roasting Pan.
Pour entire bottle of “No Smoke” over Brisket.
Cover tightly with Aluminum Foil and put Cover on the Roasting Pan.
Cook at 350 degrees for 3 hours.
Take Brisket out of oven and pour out 1/2 amount of Juice/No Smoke from Roaster.
Pour entire jar of Woody’s Sweet and Sour Sauce over Brisket.
Put back in oven and cook for another hour or until Brisket pulls apart.This is an Excellent Recipe and a Fantastic Taste!! People will ask for the recipe over and over again!!

Woody’s Turkey burger
Submitted by: Pat, Coventry, CT
1 lb ground Turkey
1 Tablespoon Woody’s Cook-in Sauce
1/3 – 1/2 cup bread crumbs
1 Tablespoon Dijon Mustard (Grey Poupon is best)
Mix All, Shape into burgers, Grill until done. Simple quick and delicious!

Worlds Best Barbecue Hamburgers
Submitted by: Jeff, Spotsylvania, VA
Lean Ground Beef or Chuck
1oz. of Woody’s sauce per lb. of meat
1 capful of Dale’s Steak Sauce per lb. of meat ( the new lower sodium one is nice as well)
Sliced Provolone Cheese
Mix ground beef/chuck with sauces and let stand in refrigerator for up to 24 hours prior to cooking.
Warm up to room temperature as the grill is being prepared and pat out your burgers to your size preference.
Cook burgers for 10min. on each side of a medium heat charcoal grill.
Add sliced provolone and give it ~ 30 sec.s to melt.
Serve them up!

WOODY’S Pork and Beans
Submitted by: Paula, Southlake, Texas
2 – 16 oz. cans Jalapeno Pinto Beans (Trappey?s)
2 – 16oz. cans Pork and Beans
1 large Onion (yellow)
1 pound Ground Beef
? cup chopped Green Onion
? cup Brown Sugar
? cup ?Woody?s? Cook-In Sauce
2 tbsp. prepared Yellow Mustard
Brown ground beef with onion. Combine all other ingredients. Bake at 350? for 30 minutes.

Rotisserie Chicken with Woody’s
Submitted by: Valarae, Big Oak Valley, CA
1 chicken
small bowl of woody’s cooking sauce
silicone basting brush
and a rotisserie
put tin foil at bottom of rotisserie to make clean up easier.
put chicken on the spit.
turn it on for the amount of time per pound your rotisserie calls for.
ex; 15 min per pound for the showtime.
bast every 15 to 30 minutes except for the last 15 to 20 minutes.let the chicken stand for awhile to cool. take of the spit and dig into it!yummy! once you go woody’s for rotisserie chicken nothing else will do.

Mom’s Barbeque Sauce
Submitted by: Dawn, Brentwood, Tennessee
26 oz. catsup
1/2 C. Woody’s Barbeque Sauce
1 C. dark brown sugar
2 scant tbls. mustard
1 tsp. Worcestershire Sauce
1/2 tsp. salt
12 tsp. pepper
Put all ingredients in blender and mix. Makes a tangy,smokey,sweet sauce. Stores well in refrigerator.

Sugar-Free Woody’s Barbecue Sauce
Submitted by: Wanda, ,
1 8-oz. can tomato sauce
1/2 cup Woody?s Cook-In Sauce Barbecue Concentrate
1/2 cup Splenda (more or less to taste)
1 teaspoon garlic powder or puree
1/4 tsp. pepper
1 Tbsp. vinegar (I use wine vinegar)
Well, there?s actually no reason that you couldn?t make this with sugar, but I made up this recipe specifically so that I could have barbecue sauce without all the sugar. I really love this sauce?it?s my favorite. I always keep some ready in the refrigerator. You can easily double or triple the recipe.Mix. Do not cook. It cooks when you use make the barbecued meat.I like to use this sauce on country style pork ribs. I roast them covered for 1 hour at 350 degrees. Then, I pour off most of the juice and fat and put carrots and potatoes under the meat and cover with the meat with barbecue sauce and put them back into the oven for 45 minutes covered, and then for 15 minutes uncovered. At this point, they are VERY tender. I like a lot of sauce on my meat.

Jettie’s Virginia style barbecue Sandwich
Submitted by: Jettie, Floresville, Tx
3lb pork roast
1 whole bottle Woodys Cook-in Sauce
1 bottle liquid smoke
1 bag coleslaw
1 bottle coleslaw dressing
Tobasco Sauce
Place roast in crock pot and add whole bottle of Woody’s Cookin Sauce and whole bottle of liquid smoke.Cook on low or high depending how quick you need it until pork just falls apart with a fork.Take roast out and put in large bowl and break it down with a mixer or by hand and THIS IS THE MOST IMPORTANT PART ADD DRIPPINGS from crockpot to the pork roast as you are mixing it and now you have your pork for sandwiches..Mix your coleslaw go ahead and make your barbecue sandwich put a tablespoon or so of coleslaw on it and tabasco if so desired.Enjoy!!!!

Submitted by: Frank, Las Cruces, New Mexico
Woody’s Cookin Sauce
Seasoned rice wine vinegar
Thin cookin sauce with 50% vinegar. Marinate beef ribs(if you can get them, the ones off the prime are best) over night in ziplok bag. If you keep the ribs in rack form they will also freeze really well without burning. I like this because I can buy good ones when avilable, eat what I want and store the rest, it’s also handy for camping trips.
My favorite way to cook ribs is to smoke the whole rack at around 190 degrees over indirect, 3ft at least, fire for 6 or 7hrs using a smoker with a separate firebox. I use a small fire of oak & pecan, mopping and turning as I add wood, using the woodys-vinegar mix.
If this recipe takes to much time, trouble, or stuff; the ribs can be cut up individually, marinated for a couple of hours, and then grilled over low heat with some wood chips.
Either way, the woodys-vinegar mix makes a great sauce as well.

duck appetisers
Submitted by: Dan, San Antonio, Tx
4 wild ducks
1 # thin sliced bacon
1 jar jalepeno slices
1 jar “Woody’s” Sweet and Sour Sauce
1 box toothpicks
Cut duck breasts into chunks about golf ball size. Pre-cook bacon in microwave or skillet until about 1/2 done. Put a slice of jalepeno on each piece of duck and wrap with 1/2 piece of bacon. Secure with a toothpick. Grill over medium coals a few minutes until medium rare, basting last few minutes with “Woody’s Sweet and Sour Sauce. Serve hot. Any red meat is good this way. Tenderloin is great.

WOODY’s Citrus Sauce
Submitted by: hollie, templeton, ca
1 Rack of Beef or Pork Ribs
1/2 cup of Orange Juice Concentrate
Directions: Mix WOODY’s COOKIN SAUCE with the orange juice concentrate together in a bowl or cup and evenly “paint” the beef or pork ribs over a nice bed of hot coals until cooked to your taste. Simple but OHHHH SOOOO GOOOD!!!

Buck’s Appetizer Dogs
1/2 Cup of “Woodys” your choice of sauce
package of good quality hot dogs
Slice the hot dogs in half and place on a medium hot grill. Slather on the sauce (flipping optional) Cook until the dogs curl up a bit. Serve hot!
Simple and Yummy!

Barbara’s burgers
Submitted by: Barbara, Arlington, Texas
2lbs. stew meat
l bottle Woody’s Cooking Sauce
1/4 teas. salt
1/4 teas. pepper
2 cups water
Mix together and pour into 8 qt. covered pan and cook about 3 hrs. at 300 degrees or until tender.
Serve on hamburger buns.
It is so…..good.

Cookie’s Leg of Lamb
Submitted by: Inez, Sacramento, CA
1 leg of lamb – butterflied removing as much of fat as possible.Apply liberally Woody’s Cookin Sauce and garlic powder – really liberally.Tie up – you may need assistance as it can get pretty slippery.

Cook or barbque as you would a lamb roast. Personally we’ve always enjoyed ours cooked in a Kamado.

Enjoy with a good CA red – especially from Amador Co.


Gary’s Slow-Cooked Woody’s Frikkin’ Chikkin
Submitted by: Gary, Concord, CA
Ingredients:2 lbs. of assorted “bone-in” chicken pieces: breasts, thighs & legs.
1/2 bottle of Woody’s Cook-In Sauce
Italian bread crumbs
Pepper to taste
Skin chicken. Cover with Woody’s & marinate overnight if possible. Right before putting in oven, lightly coat with Italian bread crumbs and pepper to taste. Slow cook at 275-300 degrees for 2-1/2 to 3 hours. Pieces can be turned halfway through cooking and extra Woody’s can be added as needed. Great in convection ovens. The slow cooking will keep it moist, tender and it’ll fall off the bone.

Will’s Sunset Ribs
Submitted by: Will, Magnolia, Texas
1 rack Pork Ribs
4 cloves garlic
1 Jar Woody’s Cook-In BBQ Sauce Concentrate
1 can crushed pineapple with juice
2 cups brown sugar
4 tbl spoons Tony’s Chacheres spice
rub pork ribs with garlic let stand 1 hr
mix rest of ingredients in sauce panFast cook ribs on hot mesquite wood grill turning every 7 minutes.cook until done @45 minutes

Jack and Woodys
Submitted by: Jerry, Santa cruz, CA
1 bottle of Woody’s Cookin Sauce
3 ounces of Jack Daniels(old No. 7)
Place up to 4 racks of ribs, pork baby back works the best. Cut racks in half so they fit in plastic bags. Mix 1 bottle of sauce and the jack and distribute evenly between the bags. Close bags and put in refrigerator up to 12 hours. Bring to room temp and place on low grill so they cook in about 1 1/2 hours.

Bar-b-que Sauce
Submitted by: Patty, Wheatland, California
6 cans tomato sauce (8 oz. can)
1 pound brown sugar
large onion chopped
3 – 4 tablespoons Woody’s cookin sauce
1 lemon sliced (remove the seeds)
combine ingredients and warm over low heat. let the lemon slices float on top and simmer for 1 hour or more. When you remove the lemon slices, squeeze the juice and pulp into the sauce and discard the rind.Fill container and refrigerate. This bar-b-que sauce freezes well, Yeilds about three 16 ounce countainers.

Big Bob’s Barbecue Chicken
Submitted by: Bob, Hot Springs, Arkansas
4 Split Chicken Breast
8 Chicken Thighs
Seasoning Salt
1 Jar Woody’s Cookin Sauce
Remove skin from all chicken pieces. Place on foil lined cookey sheet. Salt and pepper each piece. Place in 350 degree oven for one hour. Remove from oven and coat generously with Woody’s cookin sauce. Place on covered charcoal grill on indirect heat. Cook for an additional 45 minutes to 1 hour, basting with Woody’s Cookin Sauce every 15 minutes. Serves 4.

Crocked Pork
Submitted by: Denise, Eugene, OR
Country-style Pork Ribs, enough to fill your crock pot–you’ll want leftovers! (Boneless is best, but buy “bone-in” if you see a great sale!) This recipe works best with fatty pork.Woody’s Cook-in Sauce, enough to coat the pork lightly 1/4 to 1/2 cup? Depends on the size of your crock pot and how much pork you got in dere.More Woody’s, to taste.
Wash your hands with hot, soapy water for as long as it takes to sing “Happy Birthdays If you feels silly doin dat, you can substitute dese word (to the tune of “Happy Birthday!”):Thank God Woody’s is back!
Thank God Woody’s is back!
Hallelujah! Hallelujah!
Thank God Woody’s is back!Place ribs in a crock pot.
After you’ve made this oncet, you’ll realize you should use da biggest crock pot you got and buy as much pork as you can afford.
Pour in some Woody’s–just enough to lightly coat the pork. Work it around with your hands to make sure each piece gets a light coating.

Wash your hands with hot, soapy water after handling raw meat of any kind!

Cook until pork falls apart when shredded with two forks or poked with a wooden spoon repeatedly. High or low depends on whether you’re going off to work for the day, letting it cook overnight, or if you’re starting it at noon and want it done by dinner.

Mix the pork until it’s all disintegrated and each shred has had a chance to get soaked in that red, fatty sauce! Taste. Add more Woody’s, if needed, to taste. Stir it in good and let it cook another half hour to soak in.

If you’ve used “bone-in” pork, wait until the pork has cooled. Wash your hands in hot, soapy water for as long as it takes to sing “Happy Birthday!”
Then pick through the shredded pork with your hands to make sure you’ve gotten every speck of bone out of it. Sometimes a sliver is cut away from the main bone during butchering–if someone bites into it at a party you got a law suit! OwEEE!

Serve and enjoy! Plain or with buns to make sammiches.

This makes a great buffet offering. Just leave it in the crock, on low, to keep it hot–but be warned: there won’t be ANY LEFT so if you want some for you, later, take it out before you put it out for guests!

Freeze leftovers, if you got any.

WOODY’S chicken, apples, & walnut salad
Submitted by: Jennifer, Sacramento, Ca
1 lb Boneless Skinless Chicken Breasts
Cut into pieces
1 cup of WOODY’S cook-in sauce
Bag of salad
Peeled and sliced apples
Dressing of choice
Grill chicken and mix all ingredients together. Top with dressing. Tastey quick meal!

“WOODY’S” Burgers
Submitted by: Woody’s Foods, ,
1 to 3 Tablespoons of “WOODY’S” Cook-in’ Sauce.
To each pound of hamburger add 1 to 3 tablespoons of “WOODY’S” Cook-in’ Sauce, one beaten egg, and one chopped onion.
Make into patties and cook as desired.

“WOODY’S” Barbecued Baked Beans
Submitted by: Woody’s Foods, Straight from the Jar,
1 or 2 Tablespoons of “WOODY’S” Cook-in’ Sauce
To your favorite pork and baked bean recipe (or brand) simply add 1 to 2 tablespoons of “WOODY’S” Cook-in’ sauce before cooking or heating.

WOODY’S Sweet ‘n Sour Pork
Submitted by: Woody’s Foods, Straight from the jar,
1 Pound Boneless Pork Cubes
1 Cup of Flour2
Tbsp. Oil1
1 Pound can Pineapple Chunks
Drained1 Cup chopped Bell Pepper
1/4 Cup
Chopped Green Onion
1 8 oz. Can Tomato
1/4 Cup “WOODY’S” Sweet ‘n Sour Sauce
Dredge pork in flour. Heat oil in skillet and brown pork over medium heat.
Add remaining ingredients and simmer over low heat 15-20 minutes.
Serve over rice.Serves 4.