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. Today we are still working on award winning bbq. We are going to go ahead and make a Carolina vinegar sauce. Barbeque is regional, depends on where you go in the country, people are going to say that's the way you make bbq or if you live in Texas, thats the way you make bbq.
Well, I am from Carolina and like to boast of a thing that, the Carolina barbeque way is the way to make it. Carolina barbeque is vinegar based. So, when once we get the meat all cooked up, we are going to go ahead and toss it in light vinegar sauce. It's going to be twang of the vinegar it's going to be a little bit of sweet and a little bit of heat. We are going to throw all that together right now. To get us going, we need some apple cider vinegar.
We are going to go ahead and go with one and a half cups of apple cider vinegar right here into our bowl. People want to mix in some just regular white vinegar. If you want to do that hey, you just go ahead and do whatever you want. We want to go ahead in it, into that a cup and a half, we want to add a real good quarter cup of brown sugar. That's going to give that twang a little bit of that sweetness that we need.
As always, we are going to go ahead and add in some salt, we are going to go in and add about a tablespoon in here because remember this isn't going on one serving. This is going to go over probably about 30 or 40 sandwiches or whatever. So, you want to go ahead and make sure you got that in there. You put a little bit of salt in when you are cooking, less salt people need when they actually got it on their plate. I say, I like black pepper, so I like a good table ground. We are going to go with a one whole tablespoon of that and then red pepper flakes. That goes ahead and give a little bit of bite, let's remember how you are cooking, what you are cooking them up for, throw that in there. Then you are filling a little bit of hot sauce. Kayjan Monje down in Baton Rouge, Louisiana; he send me some of these Louisiana gold, this stuff is good. It's got red peppers and Tabasco peppers and really spirit vinegar and salt. So, that's four variables and that's not very much. I'd like to keep the variables down low. So, we are going to go ahead and throw a little bit of this in here. We come back, we are going to go ahead and keep on cooking, get this mixed up right now. We are going to go ahead and mop next. We need that mop when we got the meat about halfway cooked up. So, you guys hang in there and let me just keep getting this mixed up. Oh man, our bbq sauce is smelling good.