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. Today, we are talking turkey. Now is the best part, we are going to be tasting turkey. We have got these two turkeys that we have cooked up in the traditional, deep fried with peanut and canola oil in the deep fryer and we have which is this one over here and you can see that it is a golden brown.
It has got a nice, crisp skin going on there. We know that the inside is done. It is brought to that, we have pulled it out at 170, it kept going up to 180 just like I told you it was going to do and so that one is really one is really well done. We have the one in our big easy. The big easy is the infrared oil, less turkey fryer and you can look at it and see that it crisped it up just as nice, really well.
These turkeys are looking great and so now, I really want to think we want to go ahead and do now is go ahead and start munching on these things. So, the way to do that is you do not have to be all the great carver of the whole family. You know what dad just get out here and do it if dad is not around mom, all you have to do is just a couple of simple things.
I like to have some gloves on because I like to go ahead and handle it a little bit, not I want to be worried about people seeing my hands on stuff. We are just going to go ahead and make a little cut in between where the breast is and where the leg is and get down in there. The biggest part is everybody wants the breast meat. We could carve it up and take little, thin slices off this way.
A lot of people do that. I think a lot of other people do it where they cut it off as a big loin and then they cut it up that way. So, we are going to go ahead and do that on this one here and so we are going to make a nice, deep cut all the way down, get in there really low, cut all away through that side there and you can see that we have pretty much just spilt that wide open, just right in there.
Now, we need a horizontal cut and we can get in there with our nice, sharp knife. Remember, we do not want to be using bandage, so you guys, be really careful here and make a horizontal cut until we have taken out what is just really, you can look how moist that is folks and that is just from the deep fryer. You can see our injection. Remember we injected in earlier?
You can see that up in there. Once we had that off we could go ahead and go ahead and take the wings off. We could go ahead and just cut the drum also there in the thigh. Now, that we have this breast part off, everybody is going to, want to go ahead and make up there gravy and all that kind of stuff and instead of making this slices this way we are going to go ahead and cut across the grain and just get little, I say about the thickness of maybe a pencil is a good slice. If you make it too thin, it can actually even dry out on your plate there a little bit.
Make you up some pieces right there. I like to add me a little piece. It has got some of that skin on there as well. Oh, man! That is fantastic. That just turned out really great. We have been having a blast today using the old traditional way of using the deep fryer turkey fryer and also the infrared big easy and we have cooked both of these turkeys after some injection and after a lot of whole lot of care and lot love and so I am going to finish carving this up.
I got friends coming over like they always come over whenever we are cooking a barbecue over here or when we are cooking up anything and we are going to have a great time. So, remember folks, we are just cooking. We are not building monkeys. So, get out there, try a little bit of this and until next time, Mike Hedrick, Pit Pirate Barbecue.