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. Today we will talk on turkey and what we are going to do now is, well hopeful we are going to safely get this turkey off of this deep fryer. It's been going about 25 minutes, or about 3 minutes a pound. So, I have already gone and shift the propane off and so we don't have anything to worry about. In case we do spill a little bit the flame is out. First thing we want to do is go ahead and get our thermometer out of there, it's been rolled in a steady 350 degrees the whole time and that's been really great.
Once we have brought the, the flame is up and I got to go on with a high flame, we are able to turn that flame down and just let it roll. We did stay with it and to make sure that somebody didn't come by and trip into it or do anything like that, but so far we have been doing great. What we do want to do, is go ahead and check the internal temperature and make sure it comes up to a nice 170, once it does that, we know that this bird is cooked and we are going to have some good eat.
We are going to wind up and meanwhile I would sit and kind of rest over here for just a bit, but I can tell you right now, from looking down in there, it looks crispy brown, it looks delicious, we have got a good 170 on the internal temperature I can see that. So, it's going on it's own while all of over here resting. It's going to raise up to a 180 in the breast and that is exactly what we want. So, let this sit over here for just a bit and then we are going to start carving up some turkeys after we get some on the big easy going, we are going to see how the bird turned out, but that one is looking pretty good.