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 Barbeque out here on a lovely day here in Virginia. Today we are working on award winning bbq. And you really going to like it, but to start off, we are going to need a good basic rub. I like to keep a rub basic because if you have too many ingredients, ingredients are like variables. Barbeque comes down to a good piece of meat, some good time and the right amount of temperature. You start adding a bunch of crazy things on there and you are not really sure. So, rub, we are going to use it on some pulled pork, we are going to use it on some beef brisket and we are going to use it on some award winning ribs.
So, we want to kind of make something that's going to work in all of our bbq rub. We are going to start off with a cup of Spanish paprika, paprika is just about in every kind of a bbq rub. I think when people think of bbq, they think of that woody paprika smell and taste and why should you go ahead and take a taste of all your different bbq spices and get to know, know what each one tastes like. In that way, when you add it in, you are going to know what its doing or what it's not doing. We are going to do a quarter cup of some kosher salt, any kind of salt that you like is going to work fine. Barbeque is really like that. You can kind of do what you want as long as you are along that same line. We are going to use a quarter cup of some good table ground black pepper and we are also going to go with a quarter cup, are you seeing the pattern here, of some good sugar.
Some people fear that sugar will burn in bbq and yes, sugar will burn at high temperatures just like a tomato sauce will, but if the temperatures that were going to 250 to 275 range sugar is going to be just fine. After that, we are going to go with two big old tablespoons of some garlic granules, that's going to add little bit of flavor. I call it -- I like garlic powder a little bit in it their too, just gives a little bit of a mix. We want to go ahead and use two tablespoons of oregano, that gives a just a little bit of savoriness. We are going to use two tablespoons of yellow mustards, I like the Colemans, but get whatever you can afford, whatever is going to work out good for you.
Then I like two tablespoons of dark chilly powder. That's going to help, bring out lot of that earthy flavor and all in barbeque. You are going to go ahead and get that mixed up and work it in. Sometimes we're going to want to clump up. You try to keep most of your powders and your granules about the same size. If you using the real course ground powders and salts and peppers, then try to have everything real course ground. If you are using real powdery ingredients, then try to keep everything powdery. I am going to go ahead and keep mixing this stuff right there. Next thing we are going to do is go ahead and make up a Carolina vinegar sauce for our bbq that we are going to be able to use on that pulled pork when we get done.