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 are sizzling on the grill, we got our chicken, we got out baked beans and they are all finishing up. You know your chicken is good, nice and safe when you got an internal temperature of about 160 degrees. You could take it a little bit further, your smaller pieces are going to cook up just a little bit quicker but you want to get them all up to about 160 degrees.
Our baked beans, man they turned out really good out here on the grill. You can see that they are heated up all the way through, they have already been cooked, so we dont need to get them all boiled and everything. We just want them to get heated up, we want to bring them up to nice safe temperature to serve which is 160 degrees and we have that next thing in there. We have got all these beautiful pieces of chicken, they got great grill marks on them, they got some nice charring that you can see, but they are just as moist and tender on the inside. So, we are going to go and finish up this chicken. We have had a great day out here, cooking here in Virginia has been lovely, weather is perfect here, its been an early autumn day, we have enjoyed doing all of these, so it's time you get down and in that looking and get out there and do some cooking, so Mike Hedrick Pit Pirate BBQ, until next time guys.