Wolfe Pit Videos

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Wednesday, April 23, 2014

Venison Hot Dog Chili Recipe

Ingredients
1.5 lbs - Ground Venison
1 - Yellow Onion (minced fine)
2 TBS - Vegetable Oil
2 TBS - Chili Powder
2 TBS - Brown Sugar
1 TBS - Granulated Onion
1 TBS - Granulated Garlic
2 tsp - Black Pepper
1 tsp - Cumin
1 tsp - Salt
1 tsp - Oregano
6 oz - Beer
1/4 Cup - Apple Cider Vinegar
14.5 oz - Diced Tomatoes with Green Chilies

Directions
1. Brown venison in vegetable oil
2.  Add onions and cook for 2-3 minutes until they begin to sweat.
3.  Add remaining ingredients, stir, bring to a simmer, cover and cook on medium low for 2-3 hours.

Enjoy

Tuesday, April 22, 2014

The BEST Potato Salad Recipe

Ingredients

  • 5 lbs - Red Potatoes (washed) (do not peel)
  • Salted Water (enough to cover potatoes) 
  • 2 Cups - Mayonnaise
  • 2 tsp - Celery Seed
  • 2 tsp - Salt
  • 1 tsp - Pepper
  • 3/4 Cup - Green Onion Tops Only (finely chopped)
  • 8 - Large Eggs

Directions

  • In a large covered pot boil potatoes in salted water for 45 minutes or until tender.
  • After 35 minutes add eggs in with the potatoes and cook covered for 10 minutes.
  • Drain potatoes and peel eggs and allow to cool 15-20 minutes
  • In a large bowl, combine mayonnaise, celery seed, salt, pepper and green onion.
  • Add the eggs, in the bowl with the mayonnaise and mash with a potato masher (or you can simply cut them up)
  • Cut up potatoes into desired size pieces and thoroughly combine in with mixture.
  • Refrigerate 2-3 hours or until ready to serve. (best made 1 day ahead of time)
Enjoy!

Thursday, April 10, 2014

Linguine with Clams Recipe

Ingredients

  • 50 - *Little Neck Clams (cleaned and scrubbed)
  • 1 lb - Linguine (cooked al dente)
  • 30 oz - Diced Tomatoes
  • 1/2 Cup - Diced Onions
  • 1/2 Cup - White Wine
  • 6 - Garlic Cloves (chopped)
  • 4 TBS - Extra Virgin Olive Oil
  • 4 TBS - Butter
  • 1 tsp - Oregano
  • 1 tsp - Basil
  • 1/2 tsp - Thyme
  • 1/2 tsp - Salt
  • 1/2 tsp - Black Pepper
  • 1/2 tsp - Red Pepper Flakes
  • 1 TBS - Fresh Lemon Juice
Directions
  • Heat olive oil and butter in a large skillet over medium heat,
  • Saute onions and garlic for 2-3 minutes.
  • Add tomatoes, wine, oregano, basil, thyme, salt, black and red pepper.
  • Stir and simmer 15 minutes until slightly reduced.
  • Add clams, cover and simmer 4-5 minutes.
  • After 4-5 minutes if there are any un-opened clams remove and discard.
  • Add lemon juice
  • Serve over hot linguine, top with Parmesan cheese and parsley
* If any clams are opened and will not close and stay closed before cooking, discard.

Enjoy!

Wednesday, April 9, 2014

Grilled Steak Fajitas

Ingredients

  • 1 TBS - Salt
  • 1 TBS - Black Pepper
  • 1 TBS - Granulated Garlic
  • 1 TBS - Granulated Onion
  • 1 TBS - Cumin
  • 1 TBS - Oregano
  • 2 TBS - Chili Powder
  • 1 Large - Bell Pepper (cut into medium strips)
  • 1 Large - Red Onion (cut into medium strips)
  • 2lbs - Sirloin Steak (cut into medium strips)
  • 8 - Flour Tortillas
Directions
  • *Make the seasoning by combining the first 7 ingredients and mix well.
  • Grill or pan fry peppers and onions in vegetable oil until desired tenderness.
  • Add steak to the hot grill or pan and liberally season with the fajita seasoning and cook to desired doneness.
  • Add to warm tortillas along with condiments of your choice (ie., lettuce, tomato, guacamole, sour cream, salsa, jalapeno, etc.)
* Seasoning will make more than you need for this recipe.  Store in an airtight container.

Enjoy!

Original Buffalo Wings Recipe

Ingredients
  • 4 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.
  • Fry wings (uncoated an unseasoned) in small batches in 350º oil for 8-10 minutes or until golden brown and crispy.  
  • Immediately toss the wings in the Buffalo sauce and serve with celery, carrots and bleu cheese.
Enjoy!




Tuesday, April 8, 2014

Grilled Orange Marmalade Sriracha Chicken Wings

Ingredients

  • 5 lbs - Chicken Wings (separated at the joint, tips removed)
  • 1/4 Cup - Wolfe Rub Citrus BBQ Seasoning
  • 14 oz - Orange Marmalade
  • 1/4 Cup - Honey
  • 1/4 Cup - Brown Sugar
  • 1/4 Cup - Sriracha Sauce (used more if desired)
Directions
  • Combine chicken wings and Wolfe Rub Citrus BBQ Seasoning in a large mixing bowl and refrigerate for 2 hours or up to 8 hours.
  • Set up your grill for indirect cooking, add the wings to the side opposite of the heat source.
  • Cook in the 325º- 350º range for 45 minutes, rotating wings around for even cooking.
  • In a sauce pan combine Orange marmalade, honey, brown sugar and sriracha sauce and heat through.
  • Dip wings into the sauce and then place back on the grill to continue cooking 15-20 more minutes until caramelized and fully cooked.
Enjoy!


Monday, April 7, 2014

Grilled Teriyaki Pork Riblets

Ingredients 

  • 4 lbs - Pork Riblets
  • 1/4 Cup - Water
  • 1/4 Cup - Teriyaki Sauce
Directions
  • Heat grill or Mojoe Griddle to high heat.
  • Sear riblets on all sides until golden.
  • Stack into a pile, add water and cover for 10 minutes to steam.
  • Once the water has evaporated add teriyaki sauce, cover and steam 10 minutes.
  • Cut riblets into single bone portions and toss in remaining sauce until thickened.
Enjoy!



Monday, March 31, 2014

Cajun Southern Fried Fish Sandwich

Blackening Seasoning Ingredients

  • 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


Directions
Combine all ingredients in a bowl until thoroughly mixed.  Store in an airtight container.

Remoulade Sauce Ingredients
  • 3/4 Cup - Mayonnaise 
  • 1 tsp - Creole Seasoning 
  • 1 tsp - Granulated Garlic
  • 1 tsp - Louisiana Hot Sauce
  • 1 tsp - Pickle Juice
  • 1 tsp - Horseradish
  • 1 tsp - Creole Mustard
Directions
Combine all ingredients in a bowl until thoroughly combined and refrigerate until ready to use.

Fish and breading Ingredients
  • 3 lbs - Cod or other mild fish filets
  • 2 Cups - Corn Meal
  • 4 Cups - Vegetable Oil
Directions
  • Very thoroughly season fish on all sides with Blackening Seasoning.
  • Thoroughly coat with corn meal and refrigerate for 30-60 minutes.
  • Fry in 350º oil for 3 minutes per side or until golden brown.
  • Drain on paper towels.
Enjoy!





Sunday, March 30, 2014

Pork Carnitas Burritos

Ingredients

  • 3lbs - Country Style Pork Ribs or  Shoulder Meat
  • 1 Cup - Water
  • 2 TBS - Salt
  • 1 TBS - Black Pepper
  • 2 TBS - Chili Powder
  • 1 TBS - Granulated Garlic
  • 1 TBS - Granulated Onion
  • 1 TBS - Oregano
  • 1 TBS - Cumin
  • 1 TBS - Sugar
  • 1 tsp - Cinnamon


Directions

  • Combine all of the spice ingredients in a bowl and mix well to make the rub.
  • Mix the rub very liberally over the pork until thoroughly coated.
  • Place pork on a raised rack in a 13x9 casserole dish and add water to the bottom.
  • Cover tightly with foil and cook in a 350º oven for 2.5-3 hours or until fork tender.
  • Let the meat cook for 15 minutes, then shred apart with two forks.
  • Use the meat for tacos, burritos, taquitos, nachos, etc.
Enjoy!