Michael Hedrick: Hey guys, Mike Hedrick, Pit Pirate BBQ. I am here at Virginia on a gloriously sunny day. We are going to have a lot of fun with you guys today. I got back from the Caribbean, so I have got a few things I want to show you. One of them is a pirated pork loin. We are going to go ahead and take a pork loin, we are going to put in some rum that I got from Barbados, we are going to put in some brown sugar and Dijon mustard, wrap it up with bacon and get it tied up, that's going to be great. Some atomic buffalo turds, you are going to find out what those are and why they are so great. We are also going to be doing some grilled vegetables. We are going to throw some shrimps in there, along the way, we are going to go ahead and show you how a friend from St. Thomas showed me how to do Caribbean Grilled Garlic Bread we are going to do that. Then we are going to finish the caribbean bbq up with a nice Carolina Sun Tea thats going to to be out here all day long. Alright, anytime we are working in the kitchen and we are working out with grills, we got to remember food safety. We are going to be working with a lot of raw food products and so we are going to want to remember to sanitize and get everything cleaned up. We are going to be working on this commercial Infrared Grill so there is going to be a lot of heat. We are going to make sure we want to use some long tongs and we want to make sure we use nice grabbers and keep ourselves insulated from all that. So here we go. We are going to go ahead and start working on that pork loin just about right now for our caribbean bbq.