Last night the wife and I decided to try something new.

We had smoked tri-tip sandwiches with fried Zuccini.  That’s not the new part.  I bought the book smoke and spice a week ago and decided to finally put a recipe from the book to work.

I put together a batch of what the book calls:  Alabama Great White.  After putting the sauce together and having the wife taste it she found that it was a little peppery for her taste and she didn’t think that you could taste the cayenne pepper enough.  The sauce has a Ranch dressing kind of look to it.

So in turn we added some additional ingredients and wipped up what is the first batch of what is sure to be a new regular suace in our Kitchen:  Bynie’s Spicy White Que Sauce.   Bynie because that is part of my wife’s online persona.

The recipe is after the jump.

Its been awhile since I posted.  I keep taking photos of my Que and just not finding the time to get down a post to keep this blog updated.  I’m doing by best thought.  Better late than never.

For Father’s day we had my parents and grandparents over for Que.  We bought a huge pack of tri-tip from Costco untrimmed.  It was around 50$ for the bag and the bag was 18 Lbs of meat.  This is kinda important because I did the math on the cost pre and post trimming and I found out that the cost was nearly identical for me to purchase trimmed meat from Costco in the future to what the weight was after trimming and what it actually cost per pound accounting for the fat I trimmed.

The finished product - Yummy!

I’ve been reading around the internet about Smoked Meat Loaf.  So this weekend I decided to try it.  I created my own recipe from multiple recipes and put my own spin on it.

Meat Loaf Recipe

1 Lbs of 80/20 Ground Beef
1 Lbs of Country Sausage
2 Large Eggs, lightly beaten
1/3 Cup Ketchup
1/6 Cup Milk
1/2 Cup Saltine Crackers, Crushed
2/3 Tbs Kosher Salt
1 1/2 Tbs Wild Willy’s Wonederful Rub

Glaze Recipe
1/2 Cup Ketchup
3 Tbs Splenda Brown Sugar
1 Tsp Dry Mustard
1/8 Tsp Nutmeg
1 Tbs Wild Willy’s Wonederful Rub

This recipe is based on a buger my wife tasted and enjoyed at a local burger joint called “Texas Cattle Company” in Lompoc, CA.

It’s time for my first experience entry in my log!  I didn’t take pictures since the camera batteries are dead! Damn you Energizer Bunny!

Anyways I tried smoking the hamburger patties.  225 degrees for what I thought would be about 2 hours.

I found this recipe on a website long ago and printed it out and taped it to a large costco sized spice container I forget where I found it at.