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. The Big Easy does a great job on cooking up this turkey and we are up to 171 degrees on our internal temperature. We are going to go ahead and pull this up out of here right now because we know as, even if it rests, it is going to go up at least to a 180 degrees.
So, what I am going to do now is I have already shut off the gas valve. It is only one of the valve that only goes one spot, it is either on or off and I went ahead and put it on the opposition. So, we want to go ahead and remove this cover nice and easy, set that on a spot where it is going to be okay and not going to in the way of anybody.
We are going to get our basket-hook and we are going to go ahead and grab this up out of here, hanging on to our thermometer and as this comes up out of here folks, watch how great this looks. It looks just as though it has been in the deep fryer; look at that that is amazing.
Man, that just crisped up, it is going to be moist on the inside that is going to be just great. So, we are going to go ahead and set this over here. Well also, another thing that we, cool thing about the Big Easy is, it has a drip pan. So, it is just not oil this down in there from the turkey in the deep fryer, but it has got its own drip pan.
So, I am going to go ahead and get that up out of there now and show that to you. Look at that folks, if we wanted to, we can go ahead and make some gravy up out of that and we just might. Next thing we want to do is lay these two birds down next to each other side by side and start doing a little bit of carving and doing some eating. That s going to be the best part of this.
So, that's what is coming up next.