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. Working on that award winning Carolina bbq. Hey don't be afraid because I have got a big old knife, I am cutting a big, beef brisket here and that means Texas boys, you have got to watch out for them, guys, when you have a Carolina Boar. Beef brisket, probably one of the hardest thing for Carolina Boar to cook up, we have got a lot of pigs, we have got some cows but they just do it really good down there. You know your brisket is done, when it looks like a black meteor and that's exactly what we got right here. Now what we want to do, since this is a tough piece of meat and the grain, we want to cut against the grain; we want to cut thin slices not quite the thickness of a pencil. But we don't want to cut them too thin. If we were to taking this, we have took this brisket, probably up in to the 190 degrees internal temperature. If we took it for about 200, we wouldn't have to worry about slicing it, we could have just chopped it up and made basically almost a brisket, a full brisket or brisket bbq. But we want to just go ahead and cut this, nice and easy and you can see as it cuts through there, you can see your smoke-ring, you can that its just still moist on the inside , you can see that we are cutting on a diagonal, so that it can wind it, and be really good on your plate. And let me just tell you that is some good stuff right here. You know it's good, you want to able to take it and it shouldn't fall apart, it should pull apart but it shouldn't have, a lot of pulling there. It should want to just come apart. I hate to eat in front of you, but I am just going to have to have a little bit this, I am getting hungry and the ribs aint done just yet, but we are going to take off, there is award winning ribs coming up and we are going to pull this whole Carolina bbq together.