Wolfe Pit Videos

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Monday, September 22, 2014

Chicago Style Deep Dish Pizza


Chicken Chow Mein


Thursday, September 18, 2014

Smoked Brisket Burnt Ends by The Wolfe Pit

How to Trim and Separate a Brisket by The Wolfe Pit

Monday, September 15, 2014

Cheeseburger Hamburger Helper by The Wolfe Pit

Ingredients

  • 1 lb - 80/20 Ground Beef
  • 2 Quarts - Water
  • 3 TBS - Dehydrated Minced Onion
  • 2 TBS - Granulated Garlic
  • 1 TBS - Beef Base 
  • 1 tsp - Black Pepper
  • 8 slices - American Cheese
  • 1 lb - Elbow Macaroni
  • 1 TBS - Dried Parsley
Directions
  • In a large skillet brown ground beef.
  • Drain excess fat, add water, onion, garlic, beef base, black pepper and bring to a boil.
  • Add macaroni, reduce heat to medium, cover and cook for 9 minutes.
  • Remove lid, stir macaroni, add cheese and mix well.
  • Turn heat off and let sit uncovered for 10 minutes.
  • Add parsley and mix.
Enjoy!

Sunday, September 14, 2014

Chinese BBQ Pork Ribs (Char Siu)

Ingredients


  • 3.5 lb - Pork Loin Back Ribs (cut into 2 bone pieces)
  • 3/4 Cup - Light Soy Sauce
  • 1/2 Cup - Shaoxing Chinese Cooking Wine
  • 1/3 Cup - Hoisin Sauce
  • 1/3 Cup - Honey
  • 1 TBS - Chinese Five Spice Powder
Glaze
  • 1/2 Cup - Brown Sugar
  • 1/2 Cup - Honey 
  • 1/2 Cup - Water
Directions
  • Combine soy sauce, wine, hoisin, honey and five spice powder and mix well.
  • Combine ribs and marinade into a container with a lid and shake well.
  • Marinate in the refrigerator for 6-8 hours.
  • Grill ribs at 350º over indirect heat for one hour, turning every 15 minutes.
  • While the ribs are grilling combine brown sugar, honey and water in a small sauce pan over medium heat.
  • Bring to a boil, mix well and set aside.
  • After the ribs have cooked for 1 hour, baste with the glaze and cook for 15 more minutes.
Enjoy!

Friday, September 12, 2014

Old Fashion Chicken Noodle Soup

Ingredients

  • 1/8 Cup Salt
  • 1 Gallon – Water
  • 4lbs – Bone in Chicken
  • 1 – Large Yellow Onion (chopped)
  • 4 – Large Carrots (cut into ½ inch coins)
  • 4 – Celery Ribs (chopped)
  • 1 tsp – Granulated Garlic
  • 2 tsp – Black Pepper
  • 2 tsp – Rubbed Sage
  • 16oz – Egg Noodles 
Directions

  •  Place chicken, salt and water in a large pot.
  • Bring to a boil and cover, boil for 10 minutes.
  • Turn the heat off and let the chicken sit with the lid on for 1 hour.
  • Remove chicken, discard all the bones and skin and shred the chicken into bite size pieces.
  • Skim off any excess fat or foam from the chicken stock.
  • Add all remaining ingredients except the noodles, cover and simmer 10 minutes.
  • Add the noodles and cook for 5 minutes.
  • After 5 minutes add the chicken back to the pot to just warm through and finish cooking the noodles.

ENJOY!

Tuesday, September 9, 2014

Beef and Noodles with Mushroom Gravy

Ingredients

  • 2 lbs - Beef Stew Meat
  • 4 Cups - Beef Broth
  • 1 - Yellow Onion (sliced)
  • 2 Cups - White Mushrooms (sliced)
  • 1 tsp - Granulated Garlic
  • 1 tsp - Black Pepper
  • 2 tsp - Worcestershire Sauce
  • Salt to taste (be careful due to salt in broth)
  • 2 TBS - Corn Starch
  • 4 TBS - Water
  • 2 TBS - Olive Oil
Directions
  • Add oil to a heavy skillet over medium high heat.
  • Add meat and brown 5-7 minutes or until browned on all sides.
  • Add onions and mushrooms and continue to cook 2-3 minutes.
  • Add garlic, pepper and Worcestershire sauce, mix until well combined.
  • Add broth, mix well and bring to a boil.
  • Reduce heat to medium low, cover and cook for 1-1.5 hours or until the meat is tender.
  • Mix corn starch and water together and pour into the beef mixture, stir until thickened, about 2-3 minutes.
  • Serve over egg noodles.
Enjoy!



Monday, September 8, 2014

Asian Caramel Wings

Ingredients

  • 1/2 Cup - Water
  • 1 Cup - Sugar
  • 1/4 Cup - Fish Sauce
  • 1/4 Cup - Shaoxing Chinese Wine
  • 1/4 Cup - *Orange Juice
  • 3 lbs - Chicken Wings
*For a more sour taste use lemon or lime juice.

Directions

  • Combine 1/4 cup water and sugar in a medium pan over medium high heat and bring to a boil.
  • Continue to boil and swirl (don't stir) so the sugar caramelizes evenly.
  • Combine 1/4 cup water, fish sauce,shaoxing and orange juice into a cup.
  • Once the caramel has turned a golden amber color slowly pour in the mixture and return to a boil.
  • Continue to boil for 5 minutes until the sauce is well combined.
  • Remove the sauce from the heat.
  • Grill chicken wings on a 350º grill for 20-25 minutes or until cooked through.
  • Toss the hot wings in the sauce and serve.
Enjoy!

Friday, September 5, 2014

Penne Pasta with Shrimp and Asparagus

Ingredients

  • 12 oz - Medium Shrimp (peeled)
  • 8 oz - Penne Pasta (cooked for 7 minutes)
  • 2 TBS - Garlic (chopped)
  • 1.5 Cups - Asparagus (cut into bite size pieces)
  • 1/4 Cup - Extra Virgin Olive Oil
  • 1/2 Stick - Butter
  • 1/4 tsp - Black Pepper
  • 1/2 tsp - Salt

Directions
  • Add olive oil to a medium skillet over medium heat.
  • Add garlic and asparagus and saute for 1 minute.
  • Add shrimp, butter, salt and pepper and cook for 1 minute.
  • Add butter and pasta and cook 2-3 minutes or until pasta is al dente.
  • Garnish with crushed red pepper and Parmesan cheese.
Enjoy!