Wolfe Pit Videos

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Wednesday, June 24, 2015

Grilled Cajun Chicken Wings with Remoulade Dipping Sauce

Ingredients
  • 3 lbs - Chicken Wings
  • 1/4 Cup - Vegetable oil

Blackening Seasoning
  • 4 TBS - Paprika
  • 2 TBS - Salt
  • 4 tsp - Granulated Garlic
  • 4 tsp - Granulated Onion
  • 4 tsp - Black Pepper
  • 4 tsp - Cayenne Pepper
  • 2 tsp - Thyme 
  • 2 tsp - Oregano
Combine all ingredients and mix well.

Remoulade Sauce

  • 3/4 Cup Mayonnaise
  • 1 tsp - Blackening Seasoning (see above)
  • 1 tsp - Fresh minced garlic
  • 1 tsp - Horseradish
  • 1 tsp - Louisiana Hot Sauce
  • 1 tsp - Pickle juice
  • 1 tsp - Creole Mustard
Combine all ingredients, mix well and refrigerate until ready to serve.

Wing Directions
  • Toss the wings in vegetable oil.
  • Liberally coat the wings with the Blackening Seasoning and refrigerate 30 minutes to 2 hours.
  • Grill wings over indirect heat at 400º for 30-40 minutes or until cooked through, flipping after 15 minutes.
  • Serve with the remoulade sauce.
Enjoy!




Tuesday, June 23, 2015

Rec-Tec RT-300 Pellet Grill - Unboxing, Curing and First Cook

Thursday, June 18, 2015

Grilled Steak Fries - How To Make Steak Fries - Father's Day Recipe

Grilled Steak Fries - How To Make Steak Fries - Father's Day Recipe

Wednesday, June 17, 2015

Grilled Pork Tenderloin Sliders with Apple Chipotle Cole Slaw - Pork Tenderloin Recipe

Ingredients
  • 2 - Pork tenderloin 1-1.5lbs each
  • 1/4 Cup - Vegetable Oil

Apple Chipotle Cole Slaw
  • 3 - Chipotle Peppers in Adobo Sauce (chopped fine)
  • 1 - Fuji Apple (diced)
  • 2 TBS - Chopped Fresh Cilantro
  • 1/2 tsp - Salt
  • 1/2 tsp - Cumin
  • 1/2 Cup - Mayonnaise 
  • 14 oz - Bag Three Color Shredded Cole Slaw mix
Rub
  • 2 tsp - Oregano
  • 2 tsp - Granulated Garlic
  • 2 tsp - Granulated Onion
  • 2 tsp - Chili Powder
  • 2 tsp - Kosher Salt
  • 1 tsp - Black Pepper
  • 1 tsp - Cumin
Directions
  • Combine all of the slaw ingredients in a large bowl, mix well, cover and refrigerate 2-3 hours.
  • Combine all of the rub ingredients in a small bowl and mix well.
  • Liberally coat pork tender loins with oil and rub.  Marinate in the refrigerator for 1-2 hours.
  • Preheat your grill to 400º and set up for direct cooking.
  • Grill the pork tenderloin for 5-6 minutes per side or until they reach an internal temperature of 135º.
  • Remove and let rest 10 minutes before slicing.
  • Pile high on slider rolls, top with apple chipotle slaw.
Enjoy!


Monday, June 15, 2015

Gourmet Steak and Cheese Sandwich - Cheesesteak Recipe

Ingredients

  • 2 - 12 oz NY Strip or Ribeye Steaks
  • 6 - Slices Thick Cut Bacon
  • 1 - Large Red Onion (sliced thick)
  • 1 - Baguette Loaf (sliced to fit steaks)
  • 1/2 Cup - Blue Cheese Crumbles
  • 1/2 Cup - Worcestershire Sauce
  • 1/4 Cup - Balsamic Vinegar
  • 1/4 Cup - Olive Oil
  • 2 TBS - Fresh Chopped Garlic
Directions
  • Marinate steaks in garlic and Worcestershire sauce for 1 hour.
  • Marinate onions in vinegar and oil for 30 minutes.
  • Grill bacon @ 350º for 8-10 minutes or until crisp.
  • Grill onions @ 350º for 8-10 minutes or until tender/crisp
  • Increase grill to 400º, salt and pepper steaks.
  • Grill steaks @ 400º, 4 minutes per side for med-rare.
  • Grill baguette halves for 1 minute per side.
  • Immediately add blue cheese to hot grilled baguette, then onions, steak and bacon.
Enjoy!!



Wednesday, June 10, 2015

Grilled Beer Wings - Chicken Wing Recipe

Ingredients

  • 2-3 lbs - Chicken Wings
  • 12 oz - Pilsner or Lager Beer
  • 1/2 stick - Butter
  • 1 TBS - Granulated Onion
  • 1 TBS - Granulated Garlic
  • 1 TBS - Chili Powder
  • 2 tsp - Black Pepper
  • 1 tsp - Salt
  • 1/4 Cup - Worcestershire Sauce
  • 1/2 Cup - Texas Pete Hot Sauce (or your favorite)
Directions
  • Combine all ingredients in a large metal pan.
  • Place on grill or smoker preheated to 350º.
  • Poach for one hour, stirring at the 30 minute mark.  (do not boil)
  • Place the wings directly on the grill, spoon remaining sauce over the wings and grill for 5 minutes.
  • Flip the wings, baste and grill for 5 more minutes.
Enjoy!

Monday, June 8, 2015

Homemade Potato Salad - GRILLED Potato Salad Recipe

Ingredients

  • 3 lbs - New Potatoes (Cut in Half)
  • 1 Cup - Mayonnaise
  • 1/3 Cup - Dijon Mustard
  • 1/4 Cup - Vegetable Oil
  • 1 - Bell Pepper (Cut in Half)
  • 1 - Small Red Onion (Cut in 1" slices)
  • 4 - Hard boiled Eggs
  • Salt and Pepper to taste
  • ** Optional 6 slices of fried bacon (I didn't use it in the video, but would recommend it)


Directions

  • Drizzle vegetables with oil, salt and pepper.
  • Grill potatoes over 400º direct heat for 10-12 minutes per side or until fork tender.
  • Grill peppers and onions over 400º direct heat for 2-3 minutes per side for 'tender crisp'.
  • Combine mayonnaise, mustard and salt and pepper to taste.
  • In a large bowl, combine all remaining ingredients and mix well.
  • Top with green onion tops and refrigerate 2-3 hours or until ready to serve.






Monday, June 1, 2015

Smoked Beef Chuck Roast (Pulled Beef) - Pepper Stout Beef Recipe

Ingredients
  • 5 lb - Chuck Roast
  • 3 - Bell Pepper (cut into medium dice)
  • 1 - Red Onion (cut into medium dice)
  • 1-3 - Jalapenos (1 for mild, 3 for spicy) (chopped with seeds)
  • 4 - Large Garlic Cloves (minced)
  • 1/4 Cup - Worcestershire sauce
  • 12 oz - Guinness Extra Stout
  • 3 TBS - Salt
  • 3 TBS - Black Pepper
Directions
  • Set up your grill for indirect cooking and preheat to 250º.
  • Season chuck roast on both sides with salt and pepper.
  • Add 1 large piece of cherry wood to the hot coals.
  • Add meat to the indirect side of the grill and smoke in the 250º-275º range until the meat reaches 165º.
  • While the meat is smoking combine all of the remaining ingredients into a grill safe pan and mix.
  • Once the meat is at 165º place into the braising liquid and cover tightly with foil.
  • Increase your heat to 325º-350º and let the meat braise until it is for tender, 3-4 hours.
  • Once the meat is fork tender shred with a fork.
  • If there is excess liquid, simmer uncovered until the liquid has reduced.
  • Serve on French bread with mayonnaise and Swiss cheese.
Enjoy!