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. Well right now we are still working on all of that award winning Carolina bbq and right now we are coming down to these good looking baby back ribs and they just look awesome. They have been out there slow and low, I say probably about 240-250 degrees in the upwards, about five-and-a-half hours and they are looking great, they smell great, we put that rub on there that we made earlier today. We went ahead and had been mopping them, regularly after about the half way point, we got that mop, we put on there, that's kept them moist. We wondered if they were ready. We get checking internal temperature but one of the easiest way to do is what they call that bend-test and if look like it's see that right there, it's coming apart right there, that means she is ready.
So what we want to do is we want to cut this, so that everybody, as many people can enjoy it as possible and the way to do that is to go ahead and cut these bones. What I like to do is, I like to come right down the edge of one of the bones. So that way, you get yourself a nice bone and all of that amount of meat, you see that pink? That's pork, but that's not uncut. That pink is the smoke ring, smoke ring comes from a chemical reaction, when the cold meat is working with the smoke of the fire and the temperature of the charcoal in and all and we are just going to ahead and get these cut up and once, we get these cut up, we are going to plate all this, we are not going to worry about the couple of flies out here, any time theres a bbq, you know you are going to invite ants and uncles, and flies and all that kind of stuff so it's really good, these are just coming apart really well, I am going to cut one more and I am going to show you something.
When you are to do a bbq contest, they are going to judge you on appearance, now this is a dry rib, we could have put some barbeque sauce over top of this if we wanted to but this is a dry rib, they are going give you appearance, taste and tenderness, and when they say tenderness, they want to pull it and they want to pull that right off of that bone, but they don't want that bone to come away dry cleaned, so this is going to have really nice appearance and the tenderness is great, it's just coming off of that bone, but not leaving the bone dry. And well, taste is what it really all comes down to, so, after I taste this right here, we are going to go and pull all this together, make a sandwich, put some coleslaw in there, get us a little bit of brisket, get us some ribs right next to it and well, just enjoy this good weather, we got here for in Virginia as you eat your Carolina bbq.