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: Hi guys, Mike Hedrick, Pit Pirate BBQ. We are grilling like a villain out here today and this is a beautiful day. Steaks are just about finished up, we are going to internal temperature about of 145, which is a medium rare, 164 for a medium and all. The way you could check that, you can kind of push on it little bit, way to check it is called the firm-test, what you want to do is if you put your index finger down on your thumb pad and you feel the tenderness of that right there, thats a medium rare. You take your middle finger, it tightens up, thats a medium and next finger ring finger, thats going to be the medium well. Hey, dont ever cook it to pinky, well done, I think that will be no good. Your mouth will just have something else to it, if you are going to cook your steak that far, but that will be a well done.
These are at 145 and they are looking great, they are got nice grill marks on them, they should have -- they should just be wonderful, lets slice one of them up here, we will just take a peek, alright guys, look at that, pink on the inside, crispy, crispy on outside.
145 degrees on the internal temperature is for a medium rare, we could have taken it up to 160 for medium, thats just going to be perfect. We have a got awesome day here in Virginia. We have cooked up some of the best hamburgers you could ever do, we made a bunch of hotdogs, coaster dogs, turkey dogs and all of that and we finished up with some great grilled steaks. Glad you guys have been here hanging out, now its time to get done internet looking and get out and do some cooking. So, till next time, lets just be grilling like villains guys.