Mike Hedrick: Hey guys, Mike Hedrick, Pit Pirate Barbeque. Today, it's going to be a great today. We are here in Northern Virginia; sunny, awesome, beautiful day. We are just outside of nation's capital, little bit of south and I am a southern boy so I like that. We are going to be doing some award winning bbq. But, hey, like some most southern boys, I was born down there in the banks of North Carolina. I was raised on bbq, in fact I think pulled pork was just about the first solid meal I've ever had.

We were raised up down there and since then, started with my own bbq business. I have been out on a competition bbq circuit for couple of years and well as you can see, got a couple of top tens and couple of top fives. So, with that said we are just going to get cooking today. We are going to go ahead and make up a pulled pork, we are going to do a beef brisket. We are going to do some baby back ribs, we are going to do coleslaw. We are going to do the whole thing, we are going to get the bbq all plated up for you. Man, I get you going on your summer time eating.

We are going to be working with some knives and cutting boards and some spices and stuff like that. So, you guys just be careful, anytime you are working with knife, be careful, don't need the band-aids out there. Anytime you are working with raw meat, you want to make sure do some food safety. You want to wash up, it sanitizes as often as possible. Anytime, you are working with a hot cooker, like a great Peoria custom cooker back here, you want to make sure that you keep the children away from heat. So, we are getting right go ahead and work on some Carolina bbq.