Definitely porchetta. Mostly because you started off handicapping yourself by going with second class North Carolina barbecue. If you had brought the A-game and gone with Texas pork barbecue, you might have had a fighting chance.
Let’s not forget pasta alla chitarra, also from Abruzzi. My grandmother made spaghetti on Sundays on her chitarra. Now it’s a specialty pasta even in Italy.
Why is it a Boston Butt? Because, back in the 1700s, salted pork was shipped in small barrels called Butts. The butts were about 2 gallons or so and tightly packed barrels lined with lard to delay spoilage (no refrigeration in the 1700s). The meat most usually packed this way were the cheap cuts - the shoulder. Thus, a boneless shoulder of pork is still called a Boston Butt to this very day. Tah-dah! A history nerd to the rescue!
Boston was also the one of the biggest shipping hubs of the entire Atlantic. Hence Boston's nickname "The hub of the universe" probably how the Boston got added in there
Harper I have to say Eva should get bonus points for starting her char coal the right way. When I seen the lighter fluid I thought you were going to blow it. They both look delicious.
The banjo music definitely puts the pulled pork in first place! My wife is 2nd generation Italian, and I am a southern boy but she out grills me on everything but steak. Good Job Harper!
Harper, as a fellow Twin Citizen, I am definitely okay with finishing your BBQ in the oven. The pork can only absorb so much smoke and it's not cheating to move it to an oven where you can control the temperature more easily. BTW, over the years I've cooked more BBQ and, yes, porchetta than I can count. They are both world-class dishes. You both did excellent work.
I don’t have a smoker, but I’ve made barbecue-adjacent roasted meats completely in the oven and I gotta say, spiced meat cooked low and slow is delicious with or without smoke.
I agree with a tie! They are both delicious and special in there own way! Eva for the win because she made the rolls that brings them both to the next level! Well done
Both are delicious in their own right! However, being an Italian-Canadian, and growing up with porchetta and not American BBQ, my natural preference is porchetta. 😋🇮🇹🇨🇦
As usual you both make me laugh and always in a good way..I don't usually comment on these feeds but you both (Eva) are a pleasure to watch. NOW, having said that.. Harper; hands down Eva is a Lamborghini to your Ford 150...On this one episode it tied down the difference I think, between European cooking and American cooking. As a world traveler I fully understand the nuances of what you both are doing. Most times I have come to find out, simple about the actual ingredients used is perfection at it best..I wish you both, good health,love and above all understanding of keeping it real, as I think you have both found out. Thank both for the sharing.
Recently you visited Mexico and discovered some of its native cuisine. Along the same lines with regard to pork as expressed here, I recommend you try these two very special Mexican dishes: cochinita pibil and chilorio.
Oohhhhh! The Mexican barbacoa is on its own level of greatness!! Also, it’s a different cooking technique, but the carnitas are also delicious. My mouth waters just by thinking about any of these dishes.
It’s a tough choice, however having lived in Rome for 2 1/2 years many years ago, a porchetta sandwich from a street vendor will never be forgotten, quasi perfetto…. No, invece veramente perfetto!♥️
I've lived in Abruzzo and loved the porchetta (brought to my village on Friday to the local market!) I also lived in North Carolina for 15 years (long ago...) and ate pulled pork at least once a week. I don't see how you can make them compete - they are both GREAT! BTW, I didn't see Eva try the vinegar sauce (perhaps I missed it), but that's the best part of North Carolina style BBQ!
Both are good, both are just so different. But honestly I love slow american BBQ, maybe because I do it so often. BUT I use maple sugar on pork. makes all the difference
Grandi ragazzi! As an Italian and as a barbecue lover, I really enjoyed this video! I was cheering on Harper for all the video (Eva don't be mad to me...), but in the end the porchetta looked so good that I thought Eva could win. However you guys are great! Request for the future: more barbecue and more challenges!!!
Totally a tie. They are amazing looking and I’m glad I was eating while watching the video, or I would be drooling all over the place. Eva is some how both adorable and terrifying. I would never want to go up against her in a cooking competition. What also blows my mind 🤯 is, as far as I am aware, Eva has simply accumulated this information by living with her family-insane. Everything I know, for the most part, has come from books, or these amazing videos.
Both dishes looked delicious! We have a similar dish called "Lechon Belly" that resembles Porchetta, except it's stuffed with green chilies, chives, lemongrass, red chillies, seasoned with salt and pepper, grilled in an open charcoal flame.
I gotta give the edge to the North Carolina BBQ, only because I love vinegar based BBQ sauce and because I prefer porchetta skin scored to help render out some of that subcutaneous fat 😊
I always said "paprika" the way Harper pronounces it. Might be an eastern US thing. BTW, even though you're probably joking about playing music for the food to cook properly, there might be something to that. People are discovering interesting uses for sound in other aspects of food production.
I give the victory to Eva since she is always cooking without the ingredients and comfort of home. There is no replacing the quality of Italian ingredients, and yet she still manages to recreate the magic of Italian cuisine.
Love your videos!! North Carolinian here. Glad to see someone who appreciates our BBQ so much! I wanted to say that in Western NC, we use a tomato based BBQ sauce. Eastern NC is vinegar based.
As an Italian-Canadian living in the USA I don’t think you can pick one. It’s a tie for sure for me. I’ve had more American BBQ in recent years so had to pick one.
Yet another recipe I need to try before the summer is up. My husband and I moved to SC 8 yrs. ago, we're technically locals now.lol. It opened up the entire world of BBQ to us and our family. I got my husband a pellet smoker for his birthday last year. But even when we had the regular coal grill... We have some many wonderful memories of pulling that butt off the grill at 8 or 9 pm and just standing over the stove top eating what we just made. Just the pork, no sides, no bread. There's nothing that beats a well bbq'd pork but right off the grill, rested of course. I'm pretty sure I would have loved them both as well. Although I have much more experience with American southern bbq, and it is my favorite.
They both look great-and so do the rolls! As for “paprika,” everyone I know pronounces it the way Harper does (also, Merriam-Webster’s official pronunciation is the same, so I think it’s the standard).
At this point in time I haven't finished the video. I had to pause it to say that Harper is a fantastic person. Even though you are having a friendly competition, the chivalry of helping Eva as well along the way just speaks wonders of how amazing your relationship is. There still are good people left in this world and both of you are wonderful.
@@PastaGrammar Plz check out this video this how the real authentic Italian porchetta is made please let me know what you think off it 🙏🏽 ruclips.net/video/o5qJ3MAPxS8/видео.html
The porchetta looks amazing and I'm pretty sure is delicious...but I have to say Harper won this time! Pulled pork North Carolina style is incredible!!!!
Harper, I am glad you tied and did not lose. Eva,...if he would have lost a BBQ challenge, he would have lost his man card and his US citizenship all on one day. As wonderful as Italian cooking is, only two other places are close to a great American BBQ (Argentina and Australia). Losing a BBQ challenge is equivalent to losing men's basketball 🏀 in the Olympics or Canadians losing hockey 🏒 in the Olympics. It's forbidden. Although we have many types of bbq (that is a cross national argument)... but we get along when we challenge other nations. LONG LIVE AMERICAN BBQ... you did us Americans proud Harper!
I'd accept a tie, because as some Italian guy once said "de gustibus non disputandum est," but Eva DEFINITELY wins on style points because she did not use a petroleum starter for her coals.
Harper won!! I don't want to be misunderstood, porchetta is fantastic too, but in terms of BBQ, USA has a lot to teach. Me as Italian discovered American BBQ 20 years ago and I falled in love. I even self built my smoker and every time we have got the time to smoke some meat a bunch of Italians agree with me that American BBQ is fantastic. Btw many many complements for your channel.Thank you.
I copied this from Wikipedia on the origin of the name Boston butt for this pork shoulder: "In Colonial and Revolutionary New England butchers would use specialty barrels called butts to store a particular cut of pork. The butchering technique for this cut of pork also seems to have originated in New England and Boston, giving the cut the name "Boston butt"."
I couldn't possibly pick a winner - they both looked stunningly delicious. Very different flavour combinations but how can you possibly go wrong with rosemary, garlic and olive oil or paprika, chilli, vinegar and brown sugar, especially when both are combined with a long slow cook? Just magnificent food, a magnificent episode and a magnificent couple - keep up the great work guys - love your channel to bits! Love from the UK, oh and we say paprika like you Harper! 😉
I've had some of the Porchetta versions available to me. Either a heavily seasoned bone in shoulder roast, or they debone, roll and net it. Skin on pork belly with fresh rosemary and sliced garlic rather than powder, is a must try for me now. For the opponent, I like the pulled pork claws, that's my least favorite part of the whole task made easy. Harper needs a win after dying inside so many times in this 18 min video.
My husband has done a few pork bbqs but we've never tried to porchetta. I would love it but he might have a problem with rosemary leaves. Says it's like eating pine needles. I think I'll give the ciabatta a try today. That looks achievable. Baby steps.
Because they are inside the rolled belly they soften and are amazing, be sure to only put the leaves without any of the stem. I like to add fresh sage and oregano as well.
I know my advice will go against tradition, but you could use other herbs instead of rosemary, although that one is unique in its aroma and flavor profile. Try thyme or oregano, and even fennel leaves or fennel seeds.
16:47. Questa frecciatina mi è piaciuta ! 😉👍 E quello è il fatto ! Gli americani, ma anche i tedeschi qui in Germania, se non aggiungono salsette varie sulle loro pietanze, non si accontentano. Le nostre cose invece, sono genuine così al naturale, senza aggiungere salse di vario genere. Che poi, secondo il mio parere, servono solo a distogliere dal gusto vero e proprio della pietanza, della specialità che uno sta mangiando.
@@PastaGrammar Plz check out this video this how the real authentic Italian porchetta is made please let me know what you think off it 🙏🏽 ruclips.net/video/o5qJ3MAPxS8/видео.html
They both look delicious but I think I might have a slight preference for the BBQ. Question; how do you use the BBQ sauce? Is it a dipping sauce or would you actually pour it on the pork after it is done?
From what I've grown up with in southern NC, the vinegar based sauces can be used either way, as it's a really thin sauce compromised mostly of vinegar, and not like the thicker, sticker sauces used in Texas. If you're doing catering, they'll usually pull the pork and then toss it in the sauce. If it's a smaller get together you'll have a hot pot of sauce that you can serve yourself from, and you can put it on top or on the side, as it can be REALLY strong with that much vinegar. Where I'm from in NC our sauces are usually a lot of vinegar, some tomato paste, and ketchup for sweetness, but some parts of NC forego the tomato, and others do mustard based sauces. Then there's rubs, which is a whole other thing. Nobody can agree on it.
Always love hearing you play the banjo. What a nice big backyard you have, you could have a Bluegrass Festival back there. Both meats looked delicious!!
I was ready to vote for the porchetta, but when I saw the bbq getting shreded it hit me really hard. I'll have to agree with the tie (even though Harper cheated).
For the porchetta she should have scored the skin and salted it before cooking to render out more of the fat and help it get really crispy. also cook it to a slightly higher temperature (175-180 internal). Again it would render more fat but the meat will still be firm enough to slice.
I’m Italian so my opinion could be biased, but I’ve had porchetta so many times and USA BBQ once, if you put both plates in front of me I would definitely go with the BBQ. But if we are voting on the whole process, Eva takes a point, it’s faster and simpler, the preparation before cooking takes it a step further. Centuries of improving on a recipe that was made for commoner, rose in the ranks of society, and became a staple of Italian’s culinary history against ‘mmurica BBQ smoking habits starting the fire with lighter fluids lmao So for me it’s a tie. I prefer the taste of BBQ but porchetta it’s more elegant and history rich!
I would choose Italian over American food 99% of the time but when it comes to barbecues there's nothing in this world that can top proper American barbecue. There simply isn't. That thing is on another godly plane of existence.
As a Italio-Canadian, we grew up with porchetta at home, weddings and parties. It is so good, not saying pulled pork is not but porchetta is out of this world. I have to go with Eva's porchetta.
I've been watching (and loving) your channel for almost 2 years now. This is the first I'm learning of your connection to Winston-Salem... where I work and watch your videos ;-) Sooo cool! I also love that you now live in Arizona since that is where I moved to Winston-Salem from (Kingman/Lake Havasu City). Anyway, keep it up ya'll!
Hello Ava and Harper. There is no winning with this. Ava, your understanding of American barbeque is a testament to your uncompromising honesty and developed palate - BRAVA. Porchetta is possibly best done commercially by those firms committed to an historic tradition (not to say that your version is not over-the-top brilliant for those of us that cannot get it from Italy). MY cooking has improved because of you 2 - you have enriched my life - best comment and compliment I can give.
I do not recall if my Grandmother ever did Porschetta. She did, on many special days, make a Roast Beef rolled out and Seasoned, and rolled back up, tied up, roasted slowly.....it was delicious along with a side of Pasta and steamed Zucchini.
This is a tie where everyone wins, I've smoked pork like harper many times and have cooked porcetta on a rotisserie like eva more then a few times, indo my porcetta with feash rosemary,sage,dry basil,oregano, garlic, shallots,when it's fancy I add goronzola and prosciutto I had like 5 pork rubs
Both dishes looked amazing. Harper, hats off for finishing in the oven. That is the way to do it. Eva, your Porchetta was simple and simply awesome. I call it a draw as well. I did a 3lb pork shoulder rubbed w/special home rub, wrapped and fridge aged for 4 days. Meat cooked in All Season solar cooker for 7hrs. Meat was tender, juicy with a bark to die for.
American BBQ has a special place in my heart. But the Porchetta looks delicious! I don't think you can compare them side-by-side. They're both amazing in their own right. Now I'm going to the store to buy some pork belly and see for myself!
The kids have really put on a great video today. Liked the competition angle. Both showed off their cooking skills. I vote for a tie. They're both winners. 🥇
Vinegar-based barbecue is from EASTERN North Carolina. They usually cook the whole hog. Western North Carolina/Lexington style barbecue has a thick tomato and vinegar-based sauce. They usually cook the pork shoulder with a dry rub and baste the meat with the sauce during cooking. There isn't just one kind of barbecue from NC, so you definitely need to differenciate.
Kepley's Barbecue in High Point, NC brings back so many delicious memories. I was paying attention when Harper made the sauce and think I will have to try this!
The Porchetta looks delicious, I'll have to try it one day. But as an East Coaster, whose paternal family is all from Rocky Mount, NC, and parts thereabouts, I grew up on Carolina BBQ. My absolute favorite BBQ in the world, along with Texas brisket. My family makes it at holidays and it's just something special.
I would go with a tie either. I love both and in this case two meat dishes you cannot compare at all, both with it’s own virtues. But both of you missed the most important thing, the one part that makes low and slow BBQ cooking so enjoyable. One the meat is in the smoker, you can drink beer (or wine)
Can't make a call without tasting, but I have to lean towards porchetta due to my heritage and family memories! Good pulled pork is also delicious af! Nice job both of you.
Porchetta hands down but I also do pulled pork as well especially here in Scottsdale where I have made it a New Years Day tradition. I might have to add the porchetta this coming New Years.
That left over pork skin is what we call Chicharrones. Dried, sliced thin, then deep fried until it puffs out becoming super crispy. Salted and spiced. The best part of a pig!
Harper, you were doing so well and then you used lighter fluid to start the grill. Go to the hardware store and get a 2' length of 6-8" diameter stovepipe, rivet three legs onto the bottom of the pipe. Place that pipe onto the grill, fill the bottom with crushed newspaper, put some sticks that you found in the yard on top and then put in the charcoal. Light the paper and when the charcoal starts turning gray pull the pipe off (use pliers and not your hands) and spread out the coals.
Loved the prep of the items, although I use more ingredients for my rubs, but was very disappointed that all wood, natural lump charcoal wasn't used. You guys love and know the best tastes of the dishes you make but the advantage of lump charcoal over petroleum based charcoal, and the use of lighter fluid, was overlooked. I learned my lesson when I married into an Argentinian family.
Maybe Texas Pete moved to North Carolina🤔 But Harper, while I applaud your getting up early, as the old saying goes ‘the proof of the pudding is in the eating.’ Happily with Eva’s endorsement of it’s goodness, helped by my love of good Southern BBQ I will go with your BBQ sandwich, though I’m sure her Porchetta came in just behind it😁👍🏻
The Texas Pete name was chosen to evoke the spicy Mexican inspired foods of Texas. 'Pete' comes from Harold's nickname. In the 1930s, with cowboys as popular movie icons, the Texas Pete trademark represented independent self-reliance.Jun 9, 2016
I am an Italian from southern Italy. I recently left the "Sunday" table and yet, my appetite has returned. A great video! (also the location). Bravissimi!
@@PastaGrammar Plz check out this video this how the real authentic Italian porchetta is made please let me know what you think off it 🙏🏽 ruclips.net/video/o5qJ3MAPxS8/видео.html
Harper, you gotta wrap it in foil at 150. If you do that it won't stall. I've done a ton of Shoulders and have dealt with the dreaded stall. It stopped happening when I started wrapping.
Alrighti, it's up to you! Who do you think won this time?
I'll gladly eat both!
porchetta forever.
Well, since I wasn't invited...it's a tie
Porchetta is king
Definitely porchetta. Mostly because you started off handicapping yourself by going with second class North Carolina barbecue. If you had brought the A-game and gone with Texas pork barbecue, you might have had a fighting chance.
Porchetta is one of the best creations from my Abruzzo. We are so proud of it
And you are right to be proud!
Let’s not forget pasta alla chitarra, also from Abruzzi. My grandmother made spaghetti on Sundays on her chitarra. Now it’s a specialty pasta even in Italy.
È la versione abruzzese diverso delle versioni di Umbria e Lazio?
Isn't porchetta originally from Lazio?
Yes I agree I am also from Abruzzo ,I grew up eating porchetta on special occasions. I make my porchetta with pork shoulder.
Why is it a Boston Butt? Because, back in the 1700s, salted pork was shipped in small barrels called Butts. The butts were about 2 gallons or so and tightly packed barrels lined with lard to delay spoilage (no refrigeration in the 1700s). The meat most usually packed this way were the cheap cuts - the shoulder. Thus, a boneless shoulder of pork is still called a Boston Butt to this very day. Tah-dah! A history nerd to the rescue!
Awesome!
Thanks!!!
Love the history!
@@sharonstrickland6421 History nerds unite! 🙂
Boston was also the one of the biggest shipping hubs of the entire Atlantic. Hence Boston's nickname "The hub of the universe" probably how the Boston got added in there
Harper I have to say Eva should get bonus points for starting her char coal the right way. When I seen the lighter fluid I thought you were going to blow it. They both look delicious.
Agree. Always a chimney starter here. Seeing all that lighter fluid just about made me gag.
Yeah, they both looked fantastic! Harper, forget the lighter fluid--the chimney is the only way to go.
I literally yelled out in horror at the lighter fluid
Yes, I thought it was Chef Alfredo for a moment there with that lighter fluid ;-)
@@JoeZasada hahaha yep I forgot about chef Alfredo
The banjo music definitely puts the pulled pork in first place! My wife is 2nd generation Italian, and I am a southern boy but she out grills me on everything but steak. Good Job Harper!
Harper, as a fellow Twin Citizen, I am definitely okay with finishing your BBQ in the oven. The pork can only absorb so much smoke and it's not cheating to move it to an oven where you can control the temperature more easily. BTW, over the years I've cooked more BBQ and, yes, porchetta than I can count. They are both world-class dishes. You both did excellent work.
I don’t have a smoker, but I’ve made barbecue-adjacent roasted meats completely in the oven and I gotta say, spiced meat cooked low and slow is delicious with or without smoke.
You both did a greate job.
I agree with a tie! They are both delicious and special in there own way! Eva for the win because she made the rolls that brings them both to the next level! Well done
Agreed Eva wins for the bread. Its hard to go wrong with properly smoked pork
Both are delicious in their own right! However, being an Italian-Canadian, and growing up with porchetta and not American BBQ, my natural preference is porchetta. 😋🇮🇹🇨🇦
As usual you both make me laugh and always in a good way..I don't usually comment on these feeds but you both (Eva) are a pleasure to watch. NOW, having said that.. Harper; hands down Eva is a Lamborghini to your Ford 150...On this one episode it tied down the difference I think, between European cooking and American cooking. As a world traveler I fully understand the nuances of what you both are doing. Most times I have come to find out, simple about the actual ingredients used is perfection at it best..I wish you both, good health,love and above all understanding of keeping it real, as I think you have both found out. Thank both for the sharing.
Recently you visited Mexico and discovered some of its native cuisine. Along the same lines with regard to pork as expressed here, I recommend you try these two very special Mexican dishes: cochinita pibil and chilorio.
Oohhhhh! The Mexican barbacoa is on its own level of greatness!! Also, it’s a different cooking technique, but the carnitas are also delicious. My mouth waters just by thinking about any of these dishes.
Cochinita pibil is the best
Chilorio is so good!
Pasta grammar is the winner and sharing culture food etc. Is the way to peace for our world!
It’s a tough choice, however having lived in Rome for 2 1/2 years many years ago, a porchetta sandwich from a street vendor will never be forgotten, quasi perfetto…. No, invece veramente perfetto!♥️
I’m Italian, so the porchetta wins,but Everyone loves pulled pork sandwich so u both win. They both look delish. Good job Eva and Harper. Ur the best.
Proud Eastern North Carolinian here and I LOVE that you guys did our bbq!!! Great video as always y’all 👍🏻👍🏻😋🍽
I've lived in Abruzzo and loved the porchetta (brought to my village on Friday to the local market!) I also lived in North Carolina for 15 years (long ago...) and ate pulled pork at least once a week. I don't see how you can make them compete - they are both GREAT! BTW, I didn't see Eva try the vinegar sauce (perhaps I missed it), but that's the best part of North Carolina style BBQ!
Best show you guys have done as far as how funny you two are. You are my Sunday morning ritual/treat!
Both are good, both are just so different. But honestly I love slow american BBQ, maybe because I do it so often. BUT I use maple sugar on pork. makes all the difference
Grandi ragazzi!
As an Italian and as a barbecue lover, I really enjoyed this video!
I was cheering on Harper for all the video (Eva don't be mad to me...), but in the end the porchetta looked so good that I thought Eva could win.
However you guys are great!
Request for the future: more barbecue and more challenges!!!
Ciao e grazie!!!!
Totally a tie. They are amazing looking and I’m glad I was eating while watching the video, or I would be drooling all over the place. Eva is some how both adorable and terrifying. I would never want to go up against her in a cooking competition. What also blows my mind 🤯 is, as far as I am aware, Eva has simply accumulated this information by living with her family-insane. Everything I know, for the most part, has come from books, or these amazing videos.
She is so adaptable,its crazy in her DNA ....she is an imported treasure
Both dishes looked delicious! We have a similar dish called "Lechon Belly" that resembles Porchetta, except it's stuffed with green chilies, chives, lemongrass, red chillies, seasoned with salt and pepper, grilled in an open charcoal flame.
Oh yum that sounds delicious.
Harper: "I don't think our house has ever smelled this good..."
Eva: "NOW WAIT!"
I gotta give the edge to the North Carolina BBQ, only because I love vinegar based BBQ sauce and because I prefer porchetta skin scored to help render out some of that subcutaneous fat 😊
I always said "paprika" the way Harper pronounces it. Might be an eastern US thing. BTW, even though you're probably joking about playing music for the food to cook properly, there might be something to that. People are discovering interesting uses for sound in other aspects of food production.
The most mouthwatering episode.......so hungry - they both look outstanding!!!
This was so fun! I love when Harper busted out the banjo. In our house, I'm the cook (and pit master), but my husband is a banjo picker!
I give the victory to Eva since she is always cooking without the ingredients and comfort of home. There is no replacing the quality of Italian ingredients, and yet she still manages to recreate the magic of Italian cuisine.
Love your videos!! North Carolinian here. Glad to see someone who appreciates our BBQ so much! I wanted to say that in Western NC, we use a tomato based BBQ sauce. Eastern NC is vinegar based.
As an Italian-Canadian living in the USA I don’t think you can pick one. It’s a tie for sure for me. I’ve had more American BBQ in recent years so had to pick one.
Yet another recipe I need to try before the summer is up.
My husband and I moved to SC 8 yrs. ago, we're technically locals now.lol. It opened up the entire world of BBQ to us and our family. I got my husband a pellet smoker for his birthday last year. But even when we had the regular coal grill... We have some many wonderful memories of pulling that butt off the grill at 8 or 9 pm and just standing over the stove top eating what we just made. Just the pork, no sides, no bread. There's nothing that beats a well bbq'd pork but right off the grill, rested of course. I'm pretty sure I would have loved them both as well. Although I have much more experience with American southern bbq, and it is my favorite.
They both look great-and so do the rolls!
As for “paprika,” everyone I know pronounces it the way Harper does (also, Merriam-Webster’s official pronunciation is the same, so I think it’s the standard).
In English you are of course right. However the word comes from Hungary and is pronounced Pàprika as they do in Italian.
I am fifty seconds into the video and can already tell you that everybody will be the winner here.
At this point in time I haven't finished the video. I had to pause it to say that Harper is a fantastic person. Even though you are having a friendly competition, the chivalry of helping Eva as well along the way just speaks wonders of how amazing your relationship is. There still are good people left in this world and both of you are wonderful.
Thank you! ❤️
@@PastaGrammar
Plz check out this video this how the real authentic Italian porchetta is made please let me know what you think off it 🙏🏽
ruclips.net/video/o5qJ3MAPxS8/видео.html
I'm a simple Italian guy: I see a new Pasta Grammar video on my homepage, I click the like button, I watch the video
The porchetta looks amazing and I'm pretty sure is delicious...but I have to say Harper won this time! Pulled pork North Carolina style is incredible!!!!
Harper, I am glad you tied and did not lose. Eva,...if he would have lost a BBQ challenge, he would have lost his man card and his US citizenship all on one day.
As wonderful as Italian cooking is, only two other places are close to a great American BBQ (Argentina and Australia). Losing a BBQ challenge is equivalent to losing men's basketball 🏀 in the Olympics or Canadians losing hockey 🏒 in the Olympics. It's forbidden.
Although we have many types of bbq (that is a cross national argument)... but we get along when we challenge other nations. LONG LIVE AMERICAN BBQ... you did us Americans proud Harper!
I'd accept a tie, because as some Italian guy once said "de gustibus non disputandum est," but Eva DEFINITELY wins on style points because she did not use a petroleum starter for her coals.
Harper won!! I don't want to be misunderstood, porchetta is fantastic too, but in terms of BBQ, USA has a lot to teach.
Me as Italian discovered American BBQ 20 years ago and I falled in love. I even self built my smoker and every time we have got the time to smoke some meat a bunch of Italians agree with me that American BBQ is fantastic.
Btw many many complements for your channel.Thank you.
I copied this from Wikipedia on the origin of the name Boston butt for this pork shoulder:
"In Colonial and Revolutionary New England butchers would use specialty barrels called butts to store a particular cut of pork. The butchering technique for this cut of pork also seems to have originated in New England and Boston, giving the cut the name "Boston butt"."
I couldn't possibly pick a winner - they both looked stunningly delicious. Very different flavour combinations but how can you possibly go wrong with rosemary, garlic and olive oil or paprika, chilli, vinegar and brown sugar, especially when both are combined with a long slow cook? Just magnificent food, a magnificent episode and a magnificent couple - keep up the great work guys - love your channel to bits! Love from the UK, oh and we say paprika like you Harper! 😉
I've had some of the Porchetta versions available to me. Either a heavily seasoned bone in shoulder roast, or they debone, roll and net it. Skin on pork belly with fresh rosemary and sliced garlic rather than powder, is a must try for me now. For the opponent, I like the pulled pork claws, that's my least favorite part of the whole task made easy. Harper needs a win after dying inside so many times in this 18 min video.
I agree it’s a tie they both look amazing. We do something similar in Mexico like Eva does with the pork we call it lechon.
These are two of the most mouth-watering dishes that exist. Ahhh! I could eat it every day!
My husband has done a few pork bbqs but we've never tried to porchetta. I would love it but he might have a problem with rosemary leaves. Says it's like eating pine needles. I think I'll give the ciabatta a try today. That looks achievable. Baby steps.
What about finely chopping it maybe? The leaves shouldn't be a problem, this way
Because they are inside the rolled belly they soften and are amazing, be sure to only put the leaves without any of the stem. I like to add fresh sage and oregano as well.
I know my advice will go against tradition, but you could use other herbs instead of rosemary, although that one is unique in its aroma and flavor profile. Try thyme or oregano, and even fennel leaves or fennel seeds.
Put the rosemary in a coffee grinder you use only for spices. We don't like full leaves either.
It's always worth waking up early on Sunday to get my PastaGrammar fix in. :)
16:47. Questa frecciatina mi è piaciuta ! 😉👍 E quello è il fatto ! Gli americani, ma anche i tedeschi qui in Germania, se non aggiungono salsette varie sulle loro pietanze, non si accontentano. Le nostre cose invece, sono genuine così al naturale, senza aggiungere salse di vario genere. Che poi, secondo il mio parere, servono solo a distogliere dal gusto vero e proprio della pietanza, della specialità che uno sta mangiando.
Concordo!
@@PastaGrammar
Plz check out this video this how the real authentic Italian porchetta is made please let me know what you think off it 🙏🏽
ruclips.net/video/o5qJ3MAPxS8/видео.html
I was verrrrrY impressed!!! That looked delicious! But I would have to try to pick a winner!
They both look delicious but I think I might have a slight preference for the BBQ. Question; how do you use the BBQ sauce? Is it a dipping sauce or would you actually pour it on the pork after it is done?
From what I've grown up with in southern NC, the vinegar based sauces can be used either way, as it's a really thin sauce compromised mostly of vinegar, and not like the thicker, sticker sauces used in Texas.
If you're doing catering, they'll usually pull the pork and then toss it in the sauce. If it's a smaller get together you'll have a hot pot of sauce that you can serve yourself from, and you can put it on top or on the side, as it can be REALLY strong with that much vinegar.
Where I'm from in NC our sauces are usually a lot of vinegar, some tomato paste, and ketchup for sweetness, but some parts of NC forego the tomato, and others do mustard based sauces. Then there's rubs, which is a whole other thing. Nobody can agree on it.
Always love hearing you play the banjo. What a nice big backyard you have, you could have a Bluegrass Festival back there. Both meats looked delicious!!
I was ready to vote for the porchetta, but when I saw the bbq getting shreded it hit me really hard. I'll have to agree with the tie (even though Harper cheated).
9:55
Harper: so, that's what you are cooking with?
Eva with an extra grill booster: I'm not done, yet 😂
For the porchetta she should have scored the skin and salted it before cooking to render out more of the fat and help it get really crispy. also cook it to a slightly higher temperature (175-180 internal). Again it would render more fat but the meat will still be firm enough to slice.
I love how in Harper’s competitive-ness, he goes low!!!Lols!!🤣🤣🤣🤣🤣Eva just ignores his insults🤣🤣🤣
I’m Italian so my opinion could be biased, but I’ve had porchetta so many times and USA BBQ once, if you put both plates in front of me I would definitely go with the BBQ.
But if we are voting on the whole process, Eva takes a point, it’s faster and simpler, the preparation before cooking takes it a step further. Centuries of improving on a recipe that was made for commoner, rose in the ranks of society, and became a staple of Italian’s culinary history against ‘mmurica BBQ smoking habits starting the fire with lighter fluids lmao
So for me it’s a tie. I prefer the taste of BBQ but porchetta it’s more elegant and history rich!
Thanks guys! Both are over the top amazing!!!
I would choose Italian over American food 99% of the time but when it comes to barbecues there's nothing in this world that can top proper American barbecue. There simply isn't. That thing is on another godly plane of existence.
Same
Very nice battle between the too of you! Love to watch your programs 😊
As a Italio-Canadian, we grew up with porchetta at home, weddings and parties. It is so good, not saying pulled pork is not but porchetta is out of this world. I have to go with Eva's porchetta.
I've been watching (and loving) your channel for almost 2 years now. This is the first I'm learning of your connection to Winston-Salem... where I work and watch your videos ;-) Sooo cool! I also love that you now live in Arizona since that is where I moved to Winston-Salem from (Kingman/Lake Havasu City). Anyway, keep it up ya'll!
Hello Ava and Harper. There is no winning with this. Ava, your understanding of American barbeque is a testament to your uncompromising honesty and developed palate - BRAVA. Porchetta is possibly best done commercially by those firms committed to an historic tradition (not to say that your version is not over-the-top brilliant for those of us that cannot get it from Italy). MY cooking has improved because of you 2 - you have enriched my life - best comment and compliment I can give.
I do not recall if my Grandmother ever did Porschetta. She did, on many special days, make a Roast Beef rolled out and Seasoned, and rolled back up, tied up, roasted slowly.....it was delicious along with a side of Pasta and steamed Zucchini.
That sounds amazing!
This is a tie where everyone wins, I've smoked pork like harper many times and have cooked porcetta on a rotisserie like eva more then a few times, indo my porcetta with feash rosemary,sage,dry basil,oregano, garlic, shallots,when it's fancy I add goronzola and prosciutto I had like 5 pork rubs
This was very fun to watch. I loved the banjo music part. I laughed.
Funny and instructive! I love the banter!
Both dishes looked amazing. Harper, hats off for finishing in the oven. That is the way to do it. Eva, your Porchetta was simple and simply awesome. I call it a draw as well. I did a 3lb pork shoulder rubbed w/special home rub, wrapped and fridge aged for 4 days. Meat cooked in All Season solar cooker for 7hrs. Meat was tender, juicy with a bark to die for.
American BBQ has a special place in my heart. But the Porchetta looks delicious! I don't think you can compare them side-by-side. They're both amazing in their own right. Now I'm going to the store to buy some pork belly and see for myself!
The hurt on Harpers face when Eva said she wanted the BBQ without his sauce 😂
My two very favorite cooking methods rotisserie anything is good and smoked anything is good. Magnifico!
Bravi! Smashing video, I loved the outside view of Arizona 💚🤎🧡
The kids have really put on a great video today. Liked the competition angle. Both showed off their cooking skills. I vote for a tie. They're both winners. 🥇
My new Sunday ritual is to watch the new pasta grammar video while getting ready for church.
You both did a great job, but since I'm Italian and had porchetta in Italy I love it, thank you
A little "Cluck Old Hen" on banjo can't hurt the cooking process a bit. Italian food, Carolina BBQ, and banjo...a few of my favorite things.
All of this Great Food & a Very Entertaining video! Thanks for sharing!!! Everybody WINS!!!!!!
1000000 points to eva che ha acceso il fuoco con il giornale e non con la benzina :D Nice job both of you guys
Vinegar-based barbecue is from EASTERN North Carolina. They usually cook the whole hog. Western North Carolina/Lexington style barbecue has a thick tomato and vinegar-based sauce. They usually cook the pork shoulder with a dry rub and baste the meat with the sauce during cooking. There isn't just one kind of barbecue from NC, so you definitely need to differenciate.
Kepley's Barbecue in High Point, NC brings back so many delicious memories. I was paying attention when Harper made the sauce and think I will have to try this!
Two great and simple recipes!
Ava already wins because of the correct way she lit the charcoal!!! Her porchetta looks AMAZING!!!!
Both great...I use fennel pollen on my porchetta.Roman style...
I’ve made both. Until recently, the porchetta was the winner. Of late, pulled pork is in the lead. Mostly because it is so versatile in food prep.
The Porchetta looks delicious, I'll have to try it one day. But as an East Coaster, whose paternal family is all from Rocky Mount, NC, and parts thereabouts, I grew up on Carolina BBQ. My absolute favorite BBQ in the world, along with Texas brisket. My family makes it at holidays and it's just something special.
I would go with a tie either. I love both and in this case two meat dishes you cannot compare at all, both with it’s own virtues.
But both of you missed the most important thing, the one part that makes low and slow BBQ cooking so enjoyable. One the meat is in the smoker, you can drink beer (or wine)
Can't make a call without tasting, but I have to lean towards porchetta due to my heritage and family memories! Good pulled pork is also delicious af! Nice job both of you.
Porchetta hands down but I also do pulled pork as well especially here in Scottsdale where I have made it a New Years Day tradition. I might have to add the porchetta this coming New Years.
I love the videos - you two make a great team when it comes to food - keep it going! :]
That left over pork skin is what we call Chicharrones. Dried, sliced thin, then deep fried until it puffs out becoming super crispy. Salted and spiced. The best part of a pig!
I love getting off my night shifts and eating my breakfast with you guys! Maybe you guys could try making some smoked cheeses with your smoker?
I’m a little interested in that Dyna glo offset Harper was using. I wonder if possible Harper can talk more about it in a future video.
Harper, you were doing so well and then you used lighter fluid to start the grill. Go to the hardware store and get a 2' length of 6-8" diameter stovepipe, rivet three legs onto the bottom of the pipe. Place that pipe onto the grill, fill the bottom with crushed newspaper, put some sticks that you found in the yard on top and then put in the charcoal. Light the paper and when the charcoal starts turning gray pull the pipe off (use pliers and not your hands) and spread out the coals.
Didn't know Harper could hammer a banjo. Impressed!
Its like comparing apples and oranges. They both look great! Oh for smellavision!
I don't eat meat so I guess it's a tie for me. 😂
It was nice to watch though, you're so entertaining
Loved the prep of the items, although I use more ingredients for my rubs, but was very disappointed that all wood, natural lump charcoal wasn't used. You guys love and know the best tastes of the dishes you make but the advantage of lump charcoal over petroleum based charcoal, and the use of lighter fluid, was overlooked. I learned my lesson when I married into an Argentinian family.
When you brought the smoker out I literally thought that was a green screen but that’s your backyard wow!!
What a wonderful competition! Yes by all means a tie. Only wish I was invited to cast the tie breaking vote.
Maybe Texas Pete moved to North Carolina🤔
But Harper, while I applaud your getting up early, as the old saying goes ‘the proof of the pudding is in the eating.’
Happily with Eva’s endorsement of it’s goodness, helped by my love of good Southern BBQ I will go with your BBQ sandwich, though I’m sure her Porchetta came in just behind it😁👍🏻
The Texas Pete name was chosen to evoke the spicy Mexican inspired foods of Texas. 'Pete' comes from Harold's nickname. In the 1930s, with cowboys as popular movie icons, the Texas Pete trademark represented independent self-reliance.Jun 9, 2016
I am an Italian from southern Italy. I recently left the "Sunday" table and yet, my appetite has returned. A great video! (also the location). Bravissimi!
Grazie!
@@PastaGrammar
Plz check out this video this how the real authentic Italian porchetta is made please let me know what you think off it 🙏🏽
ruclips.net/video/o5qJ3MAPxS8/видео.html
As a guy from South Carolina who used to be a line cook in an Italian restaurant, BBQ all day. Also grits, done right > polenta.
I have had both and they both looked amazing. I do not think I could choose.
Harper, you gotta wrap it in foil at 150. If you do that it won't stall. I've done a ton of Shoulders and have dealt with the dreaded stall. It stopped happening when I started wrapping.