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. We are grilling like a villain today. We got the hamburgers and hot dogs finished up and now its time for steaks. Steaks are the big boy meat, so you got to be ready for that. Theres a lot of different cuts that you can get of steaks, theres porterhouses and T-bones and rib-eyes and all kind of different cuts. I say whatever cut that you get, get the thickest one that you can afford because theres going to be where the flavors are.
Also, if you can, you want to see if you can get a lot of marbling. The marbling is just going to be a fat intermixed in between the meat. I like a keeping - you want to trim it down, if you have got extra fats on the side you may trim it down, and you see I didnt trim it down, and I cut myself, so I got a Band-Aid on there. This Band-Aid look like a bacon. So, I am covered up for right now. I am going to do it real simple, little not even a marinade, just a little bit of a glaze kind of a thing.
Just going to put a little bit of sesame oil, and see I got my rubber gloves on so that I can keep all that raw meat away from things. Just a little bit of sesame oil on there and then I like a good amount of fresh cracked pepper. I like a really good amount on there. And, I like a good amount of salt on there too. I think, if you salt on the beginning part, you salt less at the very end, in that way people have you know good flavor, but not too salty on there. We are going to finish these ones up. My grill over there. Ive got that grill grade on my Peoria Custom cooker down, a little bit lower to get it as hot as possible. I am looking for a thousand degrees, that is what I am looking for.
So when I put these bad boys on there, they are going to sizzle. People are going to know that they are on there, and they are going to be cooking up. These are over an inch thick, and so they are going to take a little bit cooking. But we will tell you about the times and temperatures after they get some grill marks on there and then thats just going to be good folks.