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Tuesday, March 24, 2015

How to make BBQ Chicken - Easy Basic BBQ Chicken - Gas Grill Version

Monday, March 16, 2015

Spicy Maple Butter Chicken Wings - Spicy, Sweet & Sticky "Triple S Wings"

Ingredients
  • 3 lbs - Chicken Wings (separated)
  • 1 Cup - Maple Syrup
  • 2 TBS - Butter
  • 1 tsp - Cayenne Pepper (add more if you want them blazing)
  • Salt
Directions
  • Liberally salt the wings.
  • In a dry non stick skillet cook wings over medium high heat until golden brown and cooked through.
  • Add syrup, butter and cayenne to the chicken wings and increase the heat to high.
  • Stir continuously until the mixture has reduced to a thick sticky caramel.
Enjoy!


Thursday, March 12, 2015

Corned Beef Brisket with Honey Mustard Glaze - St. Patrick's Day Recipe

Ingredients
  • 3-4 lb - Corned Beef Brisket 
  • 12 oz - Beer
  • Pickling Spice packet that comes with the corned beef
  • 1 TBS - Pickling Spice
  • 4 TBS - Coarse Black Pepper
  • 1/2 Cup - Spicy Brown Mustard
  • 1/4 Cup - Honey
  • 1/4 Cup - Light Brown Sugar
Directions
  • Open corned beef, rinse and reserved seasoning packet.
  • Liberally season all sides of the corned beef with black pepper.
  • Place brisket fat side up on a raised rack in a baking dish.
  • Add the packet and 1 TBS pickling spice and beer in the bottom of the dish.
  • Tightly cover the dish with aluminum foil and place into a 325º oven.
  • Cook corned beef for 3 hours or until tender (tender = meat probe easily slides into the thickest part of the brisket.)
  • Once the brisket it tender remove from oven and increase temperature to 375º
  • Mix mustard, honey and brown sugar and baste all sides of the brisket.
  • Place back in the oven for 30 minutes, basting every 10 minutes until the glaze is set.
  • Remove brisket from the oven and let rest at least one hour before slicing.  Resting in the refrigerator over night is even better.
  • Slice thin across the grain for Reubens or thicker slices to serve with a main course.
Enjoy!



Tuesday, March 10, 2015

Salisbury Steak Recipe - How To Make Classic Salisbury Steak

Ingredients

  • 2lbs – 80/20 Ground Chuck
  • 1/2 Cup - Bread Crumbs
  • 1 – Egg
  • ½ Cup – Milk
  • 1 tsp – Salt
  • 1 tsp – Black Pepper
  • 2 TBS – Dried Minced Onion
  • 1 TBS – Beef Base
  • 2 TBS – Worcestershire Sauce
  • 2- Medium Yellow Onions (chopped or sliced)
  • 2 Cups - Sliced Mushrooms (not in video recipe)
  • 4 Cups – Water
  • 2 TBS Corn Starch - 2 TBS Water to make slurry.

  • Directions
    • In a large bowl combine egg, milk, bread crumbs, Worcestershire, dried onions, black pepper, and salt.  Mix well.
    • Add ground beef and mix until well incorporated and form into oval patties, burger or meatballs,
    • In a large skillet over medium heat brown for 2 minutes per side and remove from pan.
    • Add onions and mushrooms and saute 2-3 minutes.
    • Add water and beef base, bring to a boil until the beef base is dissolved.
    • Return patties to the skillet, return to a simmer, cover and cook on low for 1 hour.
    • Add corn starch slurry, mix until smooth and the gravy has thickened.
    Enjoy!


    Thursday, March 5, 2015

    Big Country Breakfast Frittata - How To Make a Frittata

    Ingredients 

    • 12 - Eggs (well beaten)
    • 1 lb - Breakfast Sausage
    • 3 - Russet Potatoes (peeled and cut into bite size pieces)
    • 1 Cup - Yellow Onion (diced)
    • 1 Cup - Bell Pepper (diced)
    • 1 tsp - Salt
    • 1 tsp - Pepper
    • 1 tsp - Granulated Garlic
    • 1 Cup - Shredded Cheddar Cheese
    • 1/4 Cup - Olive Oil
    Directions
    • In a large skillet brown sausage (drain excess grease if necessary)
    • Add onions and bell peppers and saute 2 minutes.
    • Remove mixture from skillet and set aside,
    • Turn the heat to medium high, add olive oil and potatoes to the skillet.
    • Let sit five minutes before turning, continue until the potatoes are tender and golden.
    • Add salt, pepper, garlic, sausage, peppers and onion and mix well until the mixture is heated through.
    • Turn the heat off and mix in eggs.
    • Top with the shredded cheese and bake in a 325º oven for 30 minutes or until the eggs are cooked through and the cheese is golden brown.
    • Let sit 5 minutes before serving.
    Makes 8 BIG servings

    Enjoy!

    Tuesday, March 3, 2015

    Cashew Chicken - How To Make Cashew Chicken - Recipe

    Ingredients
    • 1 lb - Boneless Chicken Thighs or Breast (cut into bite size pieces)
    • 1 Cup - Cashews
    • 1 - Bell Pepper (cut into bite size pieces)
    • 3 - Celery Ribs (cut into bite size pieces)
    • 3 - Green Onions (white portion cut into small pieces)
    • 1 TBS - Minced Garlic
    • 1 TBS - Minced Ginger
    • 2 - Tien Tsen Chili Peppers
    • 2 TBS - Vegetable Oil
    Sauce 
    • 1 Cup - Low Sodium Chicken Broth
    • 3 TBS - Sugar
    • 2 TBS - Soy Sauce
    • 2 TBS - Oyster Sauce
    • 2 TBS Hoisin Sauce
    Marinade
    • 1 TBS - Shaoxing Chinese Wine (dry sherry can be substituted)
    • 1 TBS - Soy Sauce
    • 2 tsp - Toasted Sesame Oil
    • 2 TBS - Corn Starch
    Slurry
    • 2 tsp - Corn starch
    • 2 tsp - Water
    Directions
    • In a large bowl add chicken, Shaoxing wine, soy sauce, sesame oil, corn starch and mix until everything is well incorporated and let marinate at least 30 minutes.
    • In a medium bowl add all of the sauce ingredients listed above, mix well and set aside.
    • In a large wok or frying pan over high heat add a couple tablespoons of oil and stir fry the chicken in 2 batched for 2-3 minutes.  This is just for color and does not have to be fully cooked at this point.
    • Add all of the chicken together along with garlic, ginger, tien tsen peppers and stir fry for 1 minute or until aromatic.
    • Add celery, bell pepper, green onion, cashews and continue to stir fry 1-2 minutes depending on how soft or crunchy you like your vegetables.
    • Add sauce, mix in well and bring to a boil. 
    • Once the sauce reaches a boil stir in the slurry and the sauce will immediately thicken.
    • Garnish with the green onion tops and serve over rice.
    Enjoy!





    Friday, February 27, 2015

    Grilled Teriyaki Turkey & Pineapple Burgers with Wasabi Mayonnaise

    Ingredients

    • 20 oz - Ground Turkey Breast or Mixed White and Dark Meat
    • 1 - Egg
    • 1/4 Cup - Low Sodium Teriyaki Sauce
    • 2 - Garlic Cloves (minced)
    • 1 Cup - Fresh Chopped Mushrooms
    • 2 Green Onions - (finely chopped)
    • Salt and Pepper (1/4 - 1/2 tsp each or to taste)
    • 2-3 TBS - Panko Crumbs (optional but will help hold the burgers together)
    • Pineapple Slices
    Directions


    • Combine all ingredients except pineapple in a large bowl and mix thoroughly.
    • Form into burgers to your size preference.
    • Refrigerate for at least one hour if you do not use bread crumbs to help hold the burgers together.
    • Grill or pan fry burgers 5-6 minutes per side or until they are cooked through (160º).
    • Grill or pan fry pineapple slices 1-2 minutes per side or until they begin to caramelize.
    Wasabi Mayonnaise - Combine equal parts wasabi and mayonnaise and mix together 

    Enjoy


    Tuesday, February 24, 2015

    Grandma's Chinese Chicken Wings - Andrew Zimmern One Pot Sticky Wings

    Ingredients

  • 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
  • 2 tablespoons minced fresh ginger
  • 4 small Tien Tsin dried red chiles
  • 2-4 whole star anise
  • One 3-inch cinnamon stick
  • 1/3 cup Naturally Brewed soy sauce
  • 1/3 cup sake (shaoxing wine can be substituted)
  • 3 tablespoons oyster sauce
  • 3 tablespoons mirin
  • 3 tablespoons sugar
  • 1/3 cup water
  • 2 scallions, thinly sliced

  • Directions
    • In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. 
    • Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
    • Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. 
    • Cover and simmer for 10 minutes. 
    • Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. 
    • Discard the chiles, star anise and cinnamon. 
    • Transfer the chicken wings to a platter, scatter the scallions on top and serve.
    • Enjoy!

    Thursday, February 19, 2015

    Cheeseburger Soup - How To Make Cheeseburger Soup with Bacon

    Ingredients

    • 1 lb - 80/20 Ground Chuck
    • 1 lb - Bacon
    • 1 lb - Velveeta Cheese
    • 2 Cups - Water
    • 2 Cups - Milk
    • 1 TBS - Chicken Base
    • 1/4 Cup - Flour
    • 1 - Yellow Onion (diced)
    • 2 - Tomatoes (diced)
    • 3 Cups - Chopped Lettuce
    • 1 Cup - Pickles
    Directions
    • In a large skillet render down and fry bacon until crisp
    • Drain all but 1 TBS of the bacon grease and begin to brown the ground beef.
    • Add chopped onion and cook until the onions begin to soften.
    • Add chicken base and flour and stir in.
    • Add water and cook until thickened.
    • Add milk and return to a simmer and add Velveeta in small chunks.
    • Cook on medium low for 20 minutes and taste for salt and pepper.
    * Serve in bowl and garnish with bacon, lettuce, tomato and pickles.  The original recipe has these stirred in during the cooking process.  I prefer garnishing and stirring them in as I ate the soup

    ENJOY!

      Tuesday, February 17, 2015

      General Tso's Chicken - How To Make General Tso's Chicken - Wings

      Ingredients 
      Wings and Marinade
      3.5lbs - Chicken Wings (separated and tips removed)
      1/2 Cup - Shaoxing Chinese Cooking Wine
      2 TBS - Lite Soy Sauce
      2 - Eggs
      2 TBS - Granulated Garlic
      2 tsp - Baking Soda
      2 tsp - Baking Powder
      2+ Cups - Cornstarch
      2 TBS - Cooking Oil

      Sauce
      1/4 Cup - Shaoxing Chinese Cooking Wine
      1/2 Cup - Lite Soy Sauce
      1/4 Cup - Oyster Sauce
      3 TBS - Hoisin Sauce
      1 1/2 Cup - Chicken Broth
      1-1/4  Cup - Sugar
      1/2 Cup - White vinegar
      1/4 Cup - Sambal Oelek Chili Paste
      1 TBS - Sesame Oil
      1 TBS - Minced Ginger
      1 TBS - Minced Garlic
      2 TBS - Corn Starch
      1/4 Cup - Water

      Directions
      Sauce
      1.  Combine all of the sauce ingredients except the corn starch and water in a medium sauce pan and bring to a boil.
      2.  In a small bowl combine 2 TBS corn starch and 1/4 cup water and mix until smooth.
      3.  Reduce sauce to a simmer and add the corn starch slurry, stir until thickened and remove from heat.

      Wings
      1.  In a large mixing bowl combine the wings and all of the remaining ingredients except the oil.
      2.  Marinate in the refrigerator for one hour.
      3.  Drizzle the oil over the cold wings and mix thoroughly until the wings are all separate and let sit on a baking sheet on the counter 20-30 minute to warm and get tacky before frying.
      4.  Fry wings in small batches for 8-10 minutes in 350º oil until cooked through and golden.
      5.  Pour a quarter cup of the sauce in a large bowl and immediately toss the wings in the sauce until thoroughly coated.  Continue this process with each batch of wings.