Plating Up Your Carolina BBQ

    Published: 06-16-2009
    Views: 38,514
    Expert chef Mike Hedrick demonstrates how to plate up your Carolina bbq.

    Michael Hedrick

    Mike 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 working on all Carolina award winning bbq and man, it is coming out great, it has just come out. We have done got our Carolina Pulled Pork with the vinegar sauce in there. We have got our Texas Beef brisket, turned out really good, we made up a homemade fresh Coleslaw. You can get it out of bag but it aint like that boy, And we have got our ribs, so we are going to go ahead and take some of this Carolina Pulled Pork. You could use your tongs or stuff like that but you know what you just want to put about a quarter pound on there, make yourself a nice big whole sandwich, just like that. And you can see that's good, you can see little bit of the red pepper flakes in there, get you some of that coleslaw right on top.

    You want to slap a little of that Louisiana gold Hot sauce right on the top of that two and hurt nobody. Don't need a whole lot of salt and pepper, we then put that in there; we want to give the some of this Texas beef brisket, all falling apart chopped up looking good. Oh man, the stuff is good, just fallen apart, I say it's fallen off the bone, it has got no bone, so didn't do anything of that and we have got some of these award winning baby back ribs, man, they are looking good. And I like to have, well, I like some Zaps Potato chips, a buddy of mine sent me some sour cream and JB down in Baton Rouge, so I'm going to have some of this for that. Hey, we just want to be telling you all, we had a great time, we are glad you all here had here some bbq with us. You all come on down, lot of Carolina love and we are going to finish this up have, have ourselves as pop or sweet tea or water, however you want to have it. And man that's what life is all about, right there Carolina bbq love. Pit Pirate BBQ, Mike Hedrick.