Wolfe Pit Videos

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Wednesday, July 16, 2014

Huli Huli Chicken - Hawaiian Chicken Recipe


Huli Huli Chicken Brine
  • 1 Cup - Kosher Salt
  • 1/2 Cup - White Sugar
  • 2-3 - Bay Leaves
  • 2 tsp - Granulated Garlic
  • 6 Cups - Ice 
  • 4 Cups - Cold Water 
  • 1 Cup - Hot Water
  • 5 to 6 pound - Whole Chicken (split in half) see video.
Brine Directions
  • Combine hot water, bay leaves, salt, sugar, garlic and mix until dissolved.
  • Add cold water, ice and chicken.  Ensure chicken is submerged.
  • Refrigerate 4-12 hours.
Dry Rub
  • 2 TBS - Granulated Garlic
  • 2 TBS - Kosher Salt
  • 1 TBS - Paprika
  • 1 TBS - Cayenne
  • 1 TBS - Granulated Onion
  • 1 TBS - Black Pepper
  • 1 tsp - Cumin
Dry Rub Directions
  • Mix all ingredients until well combined.
Huli Huli Sauce 
  • 1 Cup - Pineapple Juice
  • 1/2 Cup - Ketchup
  • 1/2 Cup - Lite Soy Sauce
  • 2 TBS - Apple Cider Vinegar
  • 1/2 Cup - Light Brown Sugar
  • 4 Coins - Fresh Ginger
Huli Huli Sauce Directions
  • Combine all ingredients in a medium sauce pan over medium heat and bring to a boil.
  • Reduce to a simmer and cook until reduced and thickened, 10-15 minutes.
Directions
  • Remove chicken from brine and pat dry.
  • Season liberally with dry rub.
  • Preheat grill with 1 small piece of apple wood (or kiawe wood) to 350º.
  • Grill Chicken over direct heat until it reaches 160º, flipping every 5 minutes.  Approximately 45 minutes..
  • Generously baste chicken on both sides with Huli Huli sauce and continue to cook until the sauce has set and the chicken reaches an internal temperature of a minimum of 165º.
Enjoy!!


Friday, July 11, 2014

How to make Honey Mustard BBQ Ribs

Ingredients

  • 3-4 lbs - Spare ribs trimmed St. Louis Style
  • 2 tsp - Salt
  • 1 TBS - Pepper
  • 1/2 Cup - Spicy Brown Mustard
  • 1/2 Cup - Honey
Directions
  • Season ribs with salt and pepper
  • Smoke indirect with apple wood at 300º for 3.5 hours.
  • Combine mustard and honey and mix thoroughly.
  • Baste ribs with Honey Mustard sauce at 3.5 hours and then again at 3.75 hours 
  • Continue to cook ribs to the 4 hour mark or until tender.
Enjoy!


Wednesday, July 9, 2014

Grilled Jalapeno Poppers with Crab

Ingredients

  • 6 - Large Jalapeno Poppers (cut in half lenghtwise and seeded)
  • 8 oz - Cream Cheese
  • 1/2 Cup - Crab meat
  • 1 tsp - Old Bay Seasoning
  • 12 oz - Thin Bacon
Directions
  • Combine cream cheese, crab and Old Bay until well incorporated. 
  • Stuff peppers with filling but do not overfill.
  • Wrap one whole slice of bacon around each pepper, overlapping with each wrap.
  • Cook over indirect heat with 1 small piece of apple wood at 275º for 1.5 hours until bacon is rendered and crisp
Enjoy!



Tuesday, July 8, 2014

How to Grill Buffalo Wings - Original Recipe

Ingredients
  • 3 lbs - Chicken Wings (separated at the joint)
  • 2/3 Stick - Butter
  • 1 tsp - Granulated Garlic
  • 1 tsp - Worcestershire Sauce
  • 1 TBS - Apple Cider Vinegar
  • 1 Cup - Frank's Hot Sauce
Directions
  • In a medium saucepan combine butter, garlic, Worcestershire, vinegar and Frank's.  Bring to a light boil, remove from heat.
  • Grill unseasoned wings at 350º over direct heat, turning every 5 minutes for 15 minutes.  
  • Dip wings into sauce and place back on the grill for 5 minutes, do this two times.
  • Serve with with celery, carrots and bleu cheese dressing.
Enjoy!

Saturday, July 5, 2014

How to make Burnt Ends - The Wolfe Pit

Ingredients

  • 3lb - Boneless Chuck Roast
  • 3 TBS - Worcestershire Sauce
  • 1/2 Cup - Wolfe Rub Bold BBQ Seasoning
  • 1/2 Cup - Sweet Baby Rays BBQ Sauce (or your favorite)
  • 1/2 Cup - Apple Cider Vinegar
Directions
  • Set up grill for indirect cooking with cherry wood and preheat to 250º.
  • Moisten roast with Worcestershire sauce and rub very liberally with Wolfe Rub Bold.
  • Place roast onto the grill and smoke at 250º for approximately 6 hours or until you can slide a meat probe in and out with just a slight bit of resistance.  Meat temp will be around 190º-195º.
  • Remove meat and let rest wrapped in foil for 30 minutes to 2 hours.  
  • Slice roast into 1" chunks, transfer to a pan and mix with BBQ sauce and vinegar.
  • Foil the pan and put back onto the grill or in the oven for 30 minutes to simmer until the meat is fork tender, but NOT falling apart.
  • Serve  by themselves, on Texas Toast or a Hearty Roll.
Enjoy!



Thursday, July 3, 2014

How to Grill a Bacon Cheeseburger Bubble Pizza - The Wolfe Pit

Ingredients

  • 1 - 10 Pack of Pillsbury Grand Biscuits Cu
  • 1lb - 80/20 Ground Beef
  • 12 oz - Bacon (fried crisp and crumbled)
  • 8 oz - Monterey/Colby Jack Blend Cheese (shredded)
  • 1/2 - Vidalia Onion (chopped)
  • 1/2 Cup - Ketchup
  • 1/2 Cup - Yellow Mustard
  • 1 Cup - Shredded Lettuce (optional)
  • 1 Cup - Chopped Tomatoes (optional
  • 1 Cup - Dill Pickle Slices (optional)
  • salt and pepper
Directions

  • Form 4 equal size burgers and grill just until done, then chop into bite size pieces.
  • Cut each  biscuit into 4 pieces and lay in an even layer into the bottom of well greased 9 x 13 baking dish.
  • Bake at 425º for 5 minutes until the biscuits rise and form a light crust and remove from grill or oven.
  • Add chopped grilled hamburger to the top of the biscuit layer.
  • Pour ketchup and mustard over the biscuits and burger and spread evenly with a basting brush.
  • Add the cheese in an even layer over top.
  • Add bacon and onions.
  • Bake at 425º for 15-20 minutes or until the cheese is melted and the biscuits are golden brown.
  • Top with lettuce, tomatoes, onions and pickles.
Enjoy!


Tuesday, July 1, 2014

How to Smoke a Barbecue Pork Loin - BBQ Sliced Pork - The Wolfe Pit

Ingredients

  • 7lb - Pork Loin
  • 3 TBS - Salt
  • 3 TBS - Black Pepper
Directions
  • Mix salt and pepper together and spread evenly over pork loin.
  • Place the pork loin over indirect heat on a grill that is preheated to 250º with a couple pieces of cherry or other fruit wood.
  • Smoke at 250º for approximately 1.5-2 hours or until the internal temperature reaches 155º.
  • Remove the loin from the grill and tent with foil and let rest for 30 minutes.
  • Slice very thin.
  • Serve with homemade cole slaw and Texas Pete Hot Sauce on a fresh potato roll.
Enjoy!



Saturday, June 28, 2014

How to make Grilled Hot Dog Wraps - The Wolfe Pit

Ingredients

  • 8 - Beef Hot Dogs 
  • 8 oz - Shredded Monterey Jack Cheese
  • 16 oz Can - Refried Beans
  • 1 - Bell Pepper or Poblano Pepper
  • 16 - 8 inch Flour Tortillas
  • 1 Cup - Salsa Verde, Pico de Gallo or Salsa (your choice)
  • Jalapeno Mustard
Directions
  • Grill bell pepper until nicely charred, place in a plastic bag for 10 minutes.
  • Peel skin off of pepper, then cut in half, remove seeds and stem and then chop.
  • Grill hot dogs for about 8 minutes until heated through.
  • While the hot dogs are cooking add cheese, salsa and chopped pepper to one tortilla.
  • Place another tortilla on top and top with re-fried beans and jalapeno mustard.
  • Place hot dog on one end of the now quesadilla and roll up, continue with the remaining ingredients.
  • Brush each tortilla wrapped hot dog with vegetable oil and grill for about 5-6 minutes until nice and golden brown and the cheese is melted.
Enjoy!