Michael HedrickMike Hedrick was born on the banks of the New River on the North Carolina Coast. He grew up on BBQ and Pulled Pork was some of his first solid food. After years of growing up as a country boy camping and cooking Mike began Grilling and Barbecuing. After years of cooking for family and friend Mike began his ongoing passion to make the best barbecue in the world. In his first season on the National Barbecue Competition Circuit Mike's Pit Pirate BBQ Team had an amazing Three Top 10's and a 3rd Place Overall Pork at the National Capital Barbecue Battle on Pennsylvania Ave., Washington DC. Mike is now the proud Owner/Chef of Pit Pirate BBQ and does Catering from 50 to 500 and also Concession Sales and is currently looking for a Restaurant location. Knowing that serving is more than food Mike organized "Operation BBQ for Our Troops: Walter Reed and collected up donations and and got other BBQ Teams to come and feed 500 of the wounded Soldiers and their Caregivers. When asked by the Assistant Secretary of Defense Health Affairs why he would go to such efforts Mike said “That sir. Seeing the smiles on their faces…the lord says to go and serve, and BBQ is just what I do.”
Mike Hedrick: Hey guys Mike Hedrick Pit Pirate BBQ, we re having a great time in here, sizzle on the grill as we re working all the day, we have got a whole bunch of barbeque chicken over there got going and now it s s time to whip up some barbeque baked beans. Baked beans you can make them in many different ways. You can get them once in the can that are already made up.
Unless that dog tells you the secret then you know maybe you can catch your own thing. I am going to go ahead and just take up some regular Porken beans and I am on a doctor in my way. I think, if we add a little bit of salt, you don t have to add so much it s variant. I like really a good amount of coarse black pepper, I like to be able to see the black pepper in there a little bit as well.
I like to throw in little bit of our rub that we made up earlier, that we made with our chicken. Remember that s just going to be some pepperica, salt, pepper, sugar, a little bit of mustard powder and put that in there. I like a lot of baking, you could do this if you had some pulled pork around. You can pull out a pulled pork up in here, lot of times people even go ahead and put up some Texas beef brisket in there.
The kick it up really good, I like that as well but if you don t have any of that, you just cook up some baken steak that in there, that s going to be good stuff. Crumble it up real nice, almost everybody when they doctored up they used a little bit of prepared mustard, little bit of that in there as well. I am going to go ahead and toss in a little bit of barbeque sauce. This is a standard barbeque sauce. This one here is got a little bit of sweet to it, which means it probably has a little bit of molasses which is going to have little bit of honey and that kind of stuff in there as well. We re going to go ahead and get this mixed up really good, get it all mixed up and we are actually going to put it right on the grill. Hey, we re sizzling on the grill as it is, we also put this out there as well. Won t take too much long on it, chicken we ll be finishing up. These beans in the cast iron pot, they re going to cook up really nice, really well on there. We re going to get these things all finished up. It s turning out really great. We re sizzling on the grill. We re having a great time here at Virginia and hey we re just waiting for that chicken to get up to proper temperature. We ll tell you about that proper temperature and grilling and all that here in just a bit.
Right now we re still doctoring beans.