PRINT RECIPE – http://wolfepit.blogspot.com/2009/10/wolfe-rub-bbq-seasoning-recipes.html
The Wolfe Pit makes a quick, simple and delicious Pulled BBQ Beef and Homemade BBQ Sauce all in the Crock Pot slow cooker.
Super Bowl, Recipe
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The best of both worlds collide……..Pepperoni Pizza and a Grilled Cheeseburger all in one grilled on a charcoal grill to give it even more flavor!
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Chef Tom and Chef Britt go to Stroot Lockers in Mulvane, Ks. to get a half hog and then use it to make a Pulled Pork Beer Can Burger.
This is episode number two of our new series, Red, White & Que! ATBBQ Chefs Tom and Britt will cook up four of their favorite summer BBQ recipes.
They meet the vendors who produce the ingredients they need and then make their recipes in the ATBBQ teaching kitchen.
Stay tuned for tomorrow’s episode– Chef Britt is making a Strawberry Cobbler.
Full recipe: https://www.atbbq.com/thesauce/pulled-pork-beer-can-cheeseburger/
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Chef Tom and Chef Britt go to Central Standard Brewing in Wichita, Ks. to choose a brew for a Summer Brew Cocktail.
This is the final episode of our series, “Red, White & Que!” ATBBQ Chefs Tom and Britt will cook up four of their favorite summer BBQ recipes.
They meet the vendors who produce the ingredients they need and then make their recipes in the ATBBQ teaching kitchen.
Full recipe: https://www.atbbq.com/thesauce/summer-brew/
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The Wolfe Pit makes homemade sweet, creamy and tangy Southern Cole Slaw. This quick, simple and easy recipe will be a hit at your next potluck, BBQ, family gathering or picnic! Enjoy!!
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In this episode of “Red, White & Que,” Chef Britt whips up a Strawberry Shortcake Cobbler made with berries gathered at Sweet Berries & Brambles in Harper, KS. It’s easy to make AND it’s the perfect recipe for your Fourth of July BBQ!
This is episode number three of our new series, Red, White & Que! ATBBQ Chefs Tom and Britt will cook up four of their favorite summer BBQ recipes.
They meet the vendors who produce the ingredients they need and then make their recipes in the ATBBQ teaching kitchen.
Stay tuned for tomorrow’s episode– Chef Tom goes to Central Standard Brewing to make his Summer Brew.
Full recipe: https://www.atbbq.com/thesauce/strawberry-shortcake-cobbler/
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The Wolfe Pit shows you how to smoke a chub of bologna on the grill using charcoal and apple wood. If you’ve never tried smoked bologna, you gotta try this! This turns and ordinary bologna into something simply delicious and extraordinary! You will never make a regular bologna sandwich again!
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Here’s an inexpensive, super easy technique to change the dimension of texture and flavor of a normally, lean and tough piece of meat. Salting! That’s right, apply massive amounts of salt to your steak, let sit at room temperature for an hour, rinse and grill as usual. This process, relaxes the proteins in the meat giving you a more tender cut as well as retains the natural moisture of the steak.
How to Turn an Average Cheap Steak into an Extraordinary Steak. This method works with London broil, porterhouse, t-bone steak, strip steak,loin steak, sirloin,steak,rib eye,rib eye, chuck,chuck eye,flat iron,skirt steak,Denver steak, filet, filet mignon, tenderloin,shoulder steak, rib steak,round steak, rib steak and rib eye steak. So be ready to try this method for your next picnic, BBQ or cook out!
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The Wolfe Pit shows you how to smoke beef chuck short ribs on the BBQ grill using hardwood lump charcoal and cherry wood for a nice sweet smoke flavor. These ribs are rich and melt in your mouth tender…Fred Flintstone would be jealous!
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Baltimore Pit beef is a beef top round steak or roast, simply seasoned with Season Salt. Then grilled until crusty on the outside, rare and juicy inside and heaped high on a sandwich served with horseradish and sliced onion on a fresh Kaiser roll.
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