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.”
Hey guys, Mike Hedrick, Pit Pirate Barbecue. Hey today, we are talking turkey and one of the best parts that we are going to do right now is get this turkey that we prepped up easy style with a little bit of casein injection. We want to go ahead and get that in this Big Easy.
I like the big easy because it really is safe and it is easy to use, it is the big easy that's why they call it that. It is an oil-less turkey fire, which means we are not going to have to worry about the oil temperature and the carefully dropping it down, we are just going to go ahead and get our turkey, we are going to get it prepped up and put it in the basket and we are just going to set it in the big easy. It's cold so we can't get hurt there; we are going to turn the gas knob to one setting, only one setting. That makes it easy for everybody and light it up. In probably, about ten minutes a pound this turkey is going to come out just as crispy and just as golden and delicious as it would be in the deep fryer.
So, first thing we are going to do is take our turkey and we are going to set the breast side up in our basket. You can see it fits in there just nicely. This is about a 12 pound bird, but you can put up to a 16 pound turkey in there. We are going to go ahead and take our gloves off because we are always remembering food safety. We don t believe in having any of the chicken bugs all upon us. So, that we will be able to monitor the temperature of the turkey while it's cooking, we are going to go ahead and use this remote thermometer that we have got set up and it's going to give us a display, show you here, get it going.
It is going to give us a display of the temperature range that we are looking for and we want to go ahead and get that set to about 170. I know you are saying 180 is the temperature that a turkey breast is done at, but we, if we take it out at 170, it is going to continue to cook and it's going to come up to 180 and it is going to be perfect and delicious.
So now that we have got that set, we still want to be safe, I am going to use our glove. Use our grabber here; we are just going to move this nice and slow. The cooker is cold so, we don't even have to worry about getting burned on it or anything probably, don't even need to use the glove or the hook at this point, but it's always good is to have it around.
We come around, we are going to go down here to the very low spot, it's got just one setting, you have turned it on, put your igniter a couple of times, as it started, come on and we are cooking folks. We are going to go ahead and use the reflective lid that comes with it. You can see through it but it's still going to radiate a whole bunch of heat back down into there and crisp up this turkey. So really, that's how easy this is folks and we can have the kids helping us with this one here so, we are going to let this cook, it is probably going to take about ten minutes a pound. So, we are looking at about an hour and 15 minutes and we will be ready to take this thing off.
So, you guys just hang in there with us.