American BBQ vs. Italian PORCHETTA

hi i'm harper today ava and i are gonna have a friendly little cooking competition now i know what you're thinking you're thinking but harper you're a terrible cook you don't stand a chance against ava normally that would be correct but today i have a little advantage we're grilling some meat do you think that as italian we don't know how to grill meat i at least stand a chance here i'm gonna be making my very favorite north carolina pulled pork barbecue and i'm going to make the famous delicious porchetta i'm ready harper ready to lose let's go [Music] all right i'm gonna begin and i'm gonna start by making my barbecue sauce now i'm making north carolina-style barbecue which means that it is a vinegar-based sauce it's not that sticky sweet stuff you'll find in kansas city so i don't i don't measure anything i just do it by taste okay and we'll add some white vinegar and i'll just do all of it and now some apple cider vinegar usually about half and half salt i don't know i just put some in and if it needs more i'll add more and some pepper black pepper a bunch i don't know just do a bunch as they say in southern italy what you put you will find now crushed red pepper flakes okay so spicy it's a little spicy yeah i like it it's pretty spicy oh this is super important it has to be you have to use texas pete hot sauce now you may be asking yourself why am i using texas pete in north carolina-style barbecue good question and the answer is because texas pete is made in my old hometown winston-salem north carolina so they call texas something made in north carolina yes this is actually a north carolina classic so we're just going to put a bunch of that in and all we're missing is some sweetness brown sugar you're going to want to put this whole bag i'm just kidding we're going to put just some it's a sauce sugar base though it's vinegar based but you need some sweetness you know how sometimes when you're making tomato sauce and the tomatoes are like a little too acidic and you put some sugar in it's like that i put a pinch of sugar you put the three tablespoon of sugar all right now we shake it up oh that is not watertight okay we we gently we gently shake it to avoid spraying vinegar all over yourself okay time to taste it very vinegary [Laughter] no it's good though just needs some more sweetness hey why not let's put some more sugar for a meat dish you mock me but then you're gonna chase the barbecue and you will be a believer can i taste the barbecue also without the salsa [Music] that's it then it's time to prep the meat and here's my meat this is a uh like a pork shoulder it's called a boston butt and why it's called the boston butt if it's a pork shoulder [Music] i don't know so we're gonna do a little rub here very simple salt [Music] pepper [Applause] smoked paprika paprika you always say paprika paprika i think it's paprika paprika i think you just say paprika no all the word says paprika just you say paprika really see i have been wrong about several pronunciations like broccoli rabe i love paprika and more brown sugar it's sugar trust me now we wrap it up okay [Laughter] boom done all right your turn good lord are you serious we are playing also very very low low profile because i should need a whole pork but i couldn't find the sauce i have to use what i found here okay in front of you arpel you have a pork belly with the skin on this wonderful pork belly will turn in amazing porque too bad it will be such a waste for this loser of a dish first thing i need to clean from fat because too much fat on pocata is not good though said the woman wielding an entire pork belly i know i but i'm jogging now are perro do you think that i will throw this away no i'm pretty sure you're gonna like fry it or something now with this we can make bra chole beans we can make a lot of things with this amazing pork skin because rolling it i discover that a part of the skin will be inside and this is not correct when you are doing porquette i'm trying to cut some of the skin so when i roll it will be inside meat and fat and outside the skin [Music] so after i reduce the fat of my pork belly i use also the skin because look it's time to season my porqueta in italy we have different style of porqueta so i'm doing diarrhea style which is a small town close to rome olive oil because there isn't enough fat salt black pepper rosemary and garlic so you didn't want to get your hands dirty huh what is it that you always tell me you uh you can't cook hands off and my hands are in i'm not awful our pork belly is full of fat damage the vegetable fat take away the fat and add some more fat the animal fat can be dangerous so we balance with some vegetable fat salt and pepper [Music] and now rosemary and now is the turn of garlic and right now what we need to do is roll our porchetta and tie our pocket so i can roll by myself but i will need your help to tie it [Music] so the parchetta is ready what we need to do now is put it in the fridge overnight so the skin will be dry completely dry tomorrow i have to admit i'm pretty impressed thus far but that doesn't mean you've won and i will win tomorrow after don't worry [Music] this is what i'll be smoking on today pretty simple vertical smoker that actually ava got me for christmas ava is still uh getting up and drinking her coffee so when you guys eventually vote on who you think won i want you to remember who was up earliest [Music] okay the grill's all fired up i'm basically just waiting for it to come up to temperature um i'm aiming for like 225 degrees fahrenheit and then we'll stick the meat on and start smoking with some hickory [Music] that's pretty much it i just got to keep the barbecue at about 225 degrees every 30 45 minutes add some more wood i'm not doing a spray i'm not doing an injection i'm not doing a wrap i'm not doing anything i'm just letting that meat cook i think it's time for ava to get started oh how nice of you to join us this morning [Music] good morning so this is what you're cooking on huh now ava it's completely natural and forgivable if while you're cooking on this little toy grill you get a little envious of my amazing big smoker over there i'm not done yet okay that's pretty cool [Music] so right now what i need is to bring my grill at 150 celsius degrees and now it's time for the meat [Music] and now the long wait begins i need my meat to cook until it hits about 200 degrees fahrenheit how about you i need my meat to reach the temperature of 71-72 degrees celsius let the best pit master win okay so the barbecue has been cooking for about two and a half hours i'm gonna open it up for the first time check it out take the temperature we've been holding at 225 pretty consistently [Music] 112 degrees about still have quite a ways to go you want to check on yours are you ready yeah mine is looking pretty good those look good it smells good too smells amazing [Music] it's a very important step in the barbecue process it helps the the meat to absorb the smoke flavor you play some music [Music] okay guys almost there and now it's time to make it crispy so basically you want to really like crank up the heat just to like sear the skin or fry the skin whatever you say make it crispy [Music] so i think that it's pretty ready all right so i've been going about six and a half hours uh pretty sure i'm stuck in the stall which is where barbecue hits a certain temperature and just stays there for hours uh because i've been at about 155 for hours 3 p.m getting hungry it was porchetta is smelling amazing which is not helping with my hunger [Music] well what do you know still pretty much stuck there and take some time so he's going uh it's okay the good news is we're out of the stall the temp is starting to go up the bad news is that i'm losing heat in the smoker and this is the first long smoke i've done with this guy and i didn't anticipate how much of a fuel hog it is and i am completely out of charcoal so i think i'm going to pull it out and finish it in the oven it's been smoking all day and it's well past the point where it's going to absorb any more smoke flavor so all it really needs is heat so this is not defeat this is a a tactical retreat oh it looks good though come on look at that come on all right in the oven [Music] i'm not cheating i'm not cheating [Music] well we set some records today uh i think this might be the first time we've ever sat down to a meal here with our friends after dark probably the longest day of cooking you and i have ever had together more than lasagna it was more than lasagna also i don't think our house has ever smelled this good now wait i'm really excited it's been hours i've had to sit smelling her porchetta waiting for my barbecue to finish me also ava gets bonus points for making both the bread so the porchetta we're eating on a ciabatta roll one appetito what can you say about a porchetta he seems to work in the street not of rome in the street of aricha it's so amazing it's so good and you don't need anything else on the sandwich that's what i love about it the most nothing just the porchetta on the bread that is it i've had porchetta in italy but i've never had it like that freshly made and so that's the best porchetta i've ever had i know you're gonna say that in italy they do it better but from what i've had because it was just like right off the grill today that's amazing in italy they do the whole pork a small pork there is also the had is like is a professional but now harper is time for the barbecue it is what are you doing put that down you need some of my sauce because your barbecue is not enough good to be by good by itself do you need some extra flavor to make it good okay now that you put it like that now that you put it like that babbani babbani bon what a baby dog do you think i need some sauce i had american barbecue before italians we know how to cook in giant we are we have a pretty high level ja my burcata is very good he's a very good porquette but he's like barbecue pocket i go for barbecue that's very kind of you to say but i have to admit i could not pick a winner between these two i love them both so much it's a five we'll call it a time guys we think it's a tie but we'd like to hear from you which do you think you would prefer the american barbecue or the italian porchetta leave a comment down below if you enjoyed the video give it a thumbs up hit that subscribe button if you haven't already and we'll see you next time

Channel: Pasta Grammar

Views: 89,830

Keywords: bbq, barbecue, porchetta, pulled pork, grill, grilling, smoker, smoking, smoke, american, italian, meat, recipe, how to, how to smoke pork, pork, real porchetta, pork belly, cook off, cookoff, competition, vs, versus, american vs italian, italian vs american, eva, ava, harper, how to make pulled pork, american barbecue, italian bbq, italian barbecue

Id: CW6a30dyAm8

Length: 17min 55sec (1075 seconds)

Published: Sun Feb 27 2022