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 Hedrik Pit Pirate Barbecue, it is a fall here at North of Virginia and not only do we think about thanks giving and the leaves falling, we think about Redskins football; paramount to us. Another thing we think about is cooking up a deep-fried turkey; man! It is just so crispy on the outside and it is so moist on the inside, that it is usually the highlight of most people s Thanksgivings. Grandma although cook one up in the oven and somebody who bring one over that is been deep-fried, well, grandma is all mad after that and then we got to cope. So, what we are going to do today is, we are going to have a lot of fun; we are going to go ahead and cook up; one, the traditional way, in a deep frier with the oil; a peanut and canola oil, about 350 degrees. We are going to play around with a new cooker that is all right now. It is an oil-less cooker and it is made to cook with an infrared heat and we are going to try both of them out. We are sure, both of them are going to turn out really good and we are going to give a comparison. We want you guys to always remember that there are no shortcuts when it comes down to safety. And we joke around and have a lot of fun with you guys, but it really comes down to; we want you guys to be safe and to make sure that you are okay with your equipment. So, any time you are working with raw meats, you want to have your gloves and you also want to have your sanatory wipes; that is going to be really important. Anytime you are working with the hot flames and those kinds of things, well, you want to have a good fire extinguisher, as well. And any time you are working with big cookers, large utensils, big grabbers; nice safe gloves and your thermometers are the kind of things, you want to work with. The next thing we are going to do is give you a bunch of safety tips and if there is any thing you draw a doubt about; any thing I am doing folks, is going to be easy safety tips. So, here we go; carefully read and follow all of the manufacturer s instructions; never cook with your burners inside or on the wooden deck; level dirt, grass and concrete are best and you can throw down some sand, in case you want to protect from stains; a full propane tank is advisable, because you are going to need probably, an hour and a half of burn time; never leave your cookers unattended and keep the kids away; do not overfill your cooker and remember do not keep it cover up; turn-off the flame and lower your basket in, slow; also, start off with ten degrees hotter than your 350 degrees, because your meat is going to bring the temperature down; monitor your oil with a thermometer at 350 degrees. After we are done, we are going to allow the oil to fully cool. If we want to preserve the oil, we can use 100% cheesecloth. Cover it in the refrigerator for one moth. Well folks, my name is Mike Hedrik, Pit Pirate Barbecue. I am a competition barbecue, a caterer and also, I am just a back yard cook. And we are glad to be out here and have fun with you guys. We won some competitions and we have got some awards, but it mainly comes down to just, we just want to get out and cook with you guys. We are not building Monkeys here, we are just cooking. So, it is some thing that you can do; write down a few notes and after you get that on the internet looking, it is time to get cooking.