Lol I literally just realized this channel wasn't just Ben and Brent because they're the only episodes I consistently watch every time. 1000% this is the best duo and show on Eater. Don't ever change. Or if you do change, make more Prime-Time!
I am somewhat sceptical about eating pork belly at that temperature. I would try it, though there seems to be a lot of unrendered, barely warm fat, which is, when compared to a traditionally roasted pork belly, not what I am looking for.
I own the new barbershop directly across the bridge from fish and game. And I whole heartedly tell all my visiting customers to go there to eat because I believe its top notch.... well done
While I love steak just as much as the next guy, particularly ribeye, , no meat can compete against a pork belly with crispy skin. Its texture and its luxuriant juiciness is just sublime.
@@gavcom4060 LMAO! That's why the best beef can cost hundreds of dollars a pound and the best pork is what? 10-20 a pound. come on if people are gonna make comments like this, look yourself in the mirror and ask, is this a stupid comment as this one is.
@@punkem733 You pointing out my “stupid” comment is ironic considering you think money is the defining factor of whether something is superior or not. Only a narrow minded person would think such a way. Markets change all the time. Just because something right now is cheap doesn’t mean it’s inferior whatsoever. For example, the oxtail used to be considered “trash” meat only a few years ago and was cheap as hell to buy, same with lobster. Nowadays, oxtail is one of the more expensive cuts you can buy, since people realized that oxtail is delicious as hell, and lobster generally is the most expensive seafood item that a person can buy. There’s a stigma around pork which makes it a bit less popular than beef, but I would confidently put a good fatty piece of Iberico pork next to wagyu and say that the iberico would be better. I’ve had A5 wagyu before and I thought it was quite bland
I bought some porchetta at frankie's in oak brook earlier. I eat it every meal for 4 days and then I lay off for a month. Good with omelets, scrambles, sandwiches etc...
I've been cooking a lot of pork skin recently ,and unfortunately that skin looks like its tough as rubber, the meat might be tender but skin which isn't simmered for hours, or in this case roasted until bubbly and crisp is just a pain to eat. A sign which pork skin isn't going to be crunchy is when it looks very smooth and hasn't bubbled up at all.
I’m from Rome and for anyone interested in porchetta: if you come around Rome, head towards Ariccia, 30 minutes drive. That’s where porchetta was created and I can guarantee it’s worth it, simply amazing,
Hahaha. You say its created in Rome? Do you know how many different cultures and countries make rolled pork breast? But hey, another Italian claming something is invented there. Cooking over open fire is invented in Italy as well I hear.
Sponsored by Corolla, which, weirdly, sounds like a more appropriate name for a Porchetta. "What are you making?" "I'm gonna roll up this pork belly with delicious herbs and spices." "Oh...a Corolla?"
Lol I literally just realized this channel wasn't just Ben and Brent because they're the only episodes I consistently watch every time. 1000% this is the best duo and show on Eater. Don't ever change. Or if you do change, make more Prime-Time!
Nothing lasts on this channel. Soon, they're gonna try to go solo like OG Solares.
lol, i've been watching these two for awhile and just realized the name of the show isn't Eater... thanks for the headsup lol
Same, I just noticed they have other vids besides these guys lol.
r u a queeny?
This is my 2nd fav but my Number 1 fav video they concocted was the beef porchetta.
Keep Prime-Time going, Eater. Easily my favorite duo.
Edit: I clicked this video and forgot I had already watched it. Discovered my own comment.
I could literally watch Prime-Time all day long
@@chkmag13 I literally do. 😂😂😂
Guilty.
Yup. Have watched each episode at least three times
I think i watch the episode with brad leone 3 times haha
Thank you My Name is Earl stunt double & Geriatric Hawkeye for another video
i dont know you, but i like you.
HOLY FUCK HAHAHAHA
Thank you bullet thyme, for this comment.
@@peeniz haven't seen back to the Future
t c biff bro I knew he looked like someone famous😂😂😂.
this show these three dudes are sublime together this chef is so chill and passionate
Biff and the Doc are my favorite vegan influencers.
Biff and the Doc are my favorite vegan influencers.
Biff and the Doc are my favorite vegan influencers.
I'm subscribed to Eater just for Prime Time. Keep it up!
That executive chef sounds like Steve O 😂
you def have the right idea, but Steve-o' s voice is a bit more raspy.
@@julianslavin3896 Steve-o if he did slightly less whipp-its
🤣🤣🤣
4:11 - Didn't think I'd notice you reversed the footage? ;) Great work guys!
OMGosh!!!!!
Looks amazingly DELICIOUS!
Thank you for sharing with all of us!
OK, so when he broke out the torch at 6:12, I just thought "If he says he makes his own propane, imma 🤯" lol
The best cooking show om youtube! Love all the prime time vids
So awesome! Love watching all the videos!
The best ep of prime time. This thing is amazing
This is the best looking dish I've seen on your channel!
dude is so chill.. i want him as a friend..
Love your passion for good food !
Amazing how much it shrunk lengthwise. Looks amazingly delicious.
I think they actually cut it in half for the shot
I am somewhat sceptical about eating pork belly at that temperature. I would try it, though there seems to be a lot of unrendered, barely warm fat, which is, when compared to a traditionally roasted pork belly, not what I am looking for.
Ya it looked great but pork belly needs to be slow cooked to fall apart tender. I think they were on a time crunch.
It was only barely warm when you ate there?
I love how he's using the pork fat ~ maybe i'll change my roasted rack of pork to your recipe for thanksgiving or xmas~
Guys, please keep the videos coming. Love the content. Requesting an episode on Lechon and it’s beautiful porky goodness 😋
That’s how you expand your knowledge. You always learn from others. Great video
Was waiting for the guy to say, "V Sauce! Kevin here".
You guys are a riot. Keep up the good work.
This might be the best episode👌🏼 love the way this dude thinks
Prime time. On Eater channel. My favorite duo. 💪
I own the new barbershop directly across the bridge from fish and game. And I whole heartedly tell all my visiting customers to go there to eat because I believe its top notch.... well done
Just watching this while having leftovers, which I also picked up at Fish and Game farm 😂
This man sounds so much like Steve Jobs. Love seeing this made.
Bob Belcher is doing great with this new show! Say hi to Linda, Tina, Gene and Louis.
Criminal...that looks amazing!
My cholesterol went up 10 points watching it is magnificent!
Oh god the way the guy paused every time he saw you zesting that poor lemon. I have literally never seen _anyone_ use a microplane that way...
That was sad to watch.
He's a butcher. You don't microplane meat.
I used to own that same tee shirt. BILL THE CAT WAS SO COOL. !
everything looks very tasty!!! 😍😍
Whoopee I just love this channel so much ...... *BIG LIKE FROM ME* 👍👍
While I love steak just as much as the next guy, particularly ribeye, , no meat can compete against a pork belly with crispy skin. Its texture and its luxuriant juiciness is just sublime.
Drake Santiago completely agree a great pork can match anything if not best it
You haven't eaten great beef. No pork is touching the best beef.
@@punkem733the best pork will beat the best beef
@@gavcom4060 LMAO! That's why the best beef can cost hundreds of dollars a pound and the best pork is what? 10-20 a pound. come on if people are gonna make comments like this, look yourself in the mirror and ask, is this a stupid comment as this one is.
@@punkem733 You pointing out my “stupid” comment is ironic considering you think money is the defining factor of whether something is superior or not. Only a narrow minded person would think such a way. Markets change all the time. Just because something right now is cheap doesn’t mean it’s inferior whatsoever. For example, the oxtail used to be considered “trash” meat only a few years ago and was cheap as hell to buy, same with lobster. Nowadays, oxtail is one of the more expensive cuts you can buy, since people realized that oxtail is delicious as hell, and lobster generally is the most expensive seafood item that a person can buy.
There’s a stigma around pork which makes it a bit less popular than beef, but I would confidently put a good fatty piece of Iberico pork next to wagyu and say that the iberico would be better. I’ve had A5 wagyu before and I thought it was quite bland
This has made me so hungry
Very very nice video my friend ..... Your technic looks great ..... I really love your work ! ! ! ! Hello from FRANCE - PARIS ! ! ! ! 🍚🍎🍭🍊😍
“Thank god I got the rosemary” lol I feel you on that I freaking HATE picking rhyme 😂
We do this is south Louisiana with farm raised weekly.
Fennel is an amazing spice. It can have the heat flavor without the heat. Thats how i describe it.
God this was so beautiful it made me cry
Best show on this channel
My God. That looks delicious.
Kevins is the man, thanks
I bought some porchetta at frankie's in oak brook earlier. I eat it every meal for 4 days and then I lay off for a month. Good with omelets, scrambles, sandwiches etc...
The pan was made from ore found on the farm, too.
its rare you ever get to have brent say"god,thats very good" and give off that face
Outstanding
mother of god, it just looks crazy good
Kitchen is fantastic though! Good stuff!
I WANT IT NOW!!
Mad props to Ben for the Bill the Cat shirt!
Ben with the Bill the Cat shirt. Man of culture.
Great videooooo guys
That looks delicious.
It's not Christmas time that we do porchetta, but for our patron saints.
Oh ...look at that! Slow roasting Porchetta! The fat dripping beautifully!
The grey haired dude looks like a young Biff Tannen.
I'm gonna give you the "thyme" 😂
I live 5 minutes from here!!!
God dammit i was always waiting for a hanging handshake
I know it's in the background, but Rational ovens are mint. 👌
They're a happy couple again.
Love how at 4:12 the footage is rolling backwards...
That sauce is an awesome take on Nuc Mam.
I've been cooking a lot of pork skin recently ,and unfortunately that skin looks like its tough as rubber, the meat might be tender but skin which isn't simmered for hours, or in this case roasted until bubbly and crisp is just a pain to eat. A sign which pork skin isn't going to be crunchy is when it looks very smooth and hasn't bubbled up at all.
we're all happy this chef has his great restaurant and not you
@@Fattony6666 okay, but am I wrong? I can see the video, I’m just commenting on what I see, I’m not trying to insult them.
@@Fattony6666 Not anymore, it's closed lmao
The fat isn't rendered. No wonder he has to serve it with a fish sauce jus
That guy has the voice that you'd expect with the stash.
Where is this restaurant at?
Table of two during holidays
guys the filipino dish of lecho. might be up your alley
Can you guys just get your own youtube channel already?
I swear, Ben wears the dopest shirts
f***ing awesome episode
I’m from Rome and for anyone interested in porchetta: if you come around Rome, head towards Ariccia, 30 minutes drive. That’s where porchetta was created and I can guarantee it’s worth it, simply amazing,
Hahaha. You say its created in Rome?
Do you know how many different cultures and countries make rolled pork breast? But hey, another Italian claming something is invented there.
Cooking over open fire is invented in Italy as well I hear.
Everytime I watch these videos I wonder why there aren't more mustaches out there.
this is so cool
Best dual, actually let the chef talks.
I was hoping it was beef porcheta 😂
The thumbnail looks like the infinity gauntlet
Why is Steve Jobs alive and cooking a porchetta?
Ekkoto he sounds like Steve o lmao
@DARNELL R , r/woosh
Sponsored by Corolla, which, weirdly, sounds like a more appropriate name for a Porchetta.
"What are you making?"
"I'm gonna roll up this pork belly with delicious herbs and spices."
"Oh...a Corolla?"
Inspiration. :)))
14 year old when their parents aren't home: 0:59
why does the chef look like every band teacher ever
Missed the opportunity of saying "salty, sweet, acid, heat" and said hot instead of heat. It was so close.
Used lime or lemon..with coconut juice as a base for that sauce..
Biff Tannen drinking vino and tasting Porchetta...
Does the porchetta shrink to half the length or was the one they cut a different one from the one they prepped and started cooking?
Usually in these episodes they have one ready before preparing one for the show
No, it was just really cold in there.
@@MapleBull95 #shrinkage
Have you guy’s tried the GRILL GUN yet? It makes the searsall look like a match, you really want one they are the busyness 👍🐷🇬🇧
Dear God look at that. I clicked like as soon as this video faded in.
How can one look so old and young at the same time
one of the first porchettas i saw that dont look overcoooked like its actually so underrated to get ur might in the right doneness its a hard task !
damn it now im hungry
In the middle it still looked raw though. Looks like they did not bother to wait 5 hours and cut this baby open after 2 hours at best :)
AWESOME
Screw Arby's! You got the meats!
4:38 a drywall baffle with plaster panel in the hot side, would solve that.
Those potatoes under the porcetta in front of the fire must be delicious as all get out from catching the drippings
Please try the Brazilian picanya beef cut
amazing