I Tried to Cook American BBQ for Italians

[@sarawilliams3190]

Mama Rosa's reaction and the way she cradled Harper's face made me cry a little bit, missing my own late mother. So much love at that table. How beautiful! Thanks for sharing.

[@jeffreyjeziorski341]

You became a member of the family, Italian style.

[@lisaflower5994]

I felt the same….and I think Harper did, too. Not sure if it was Mama Rosa’s love or the emotion on Harper’s face, but I welled up. Beautiful video, beautiful family.

[@maemaemay7013]

Same!....If ever I were to marry...I want to strive to have that kind of commitment to loving his family! Well done Harper. Sweet kind wife award to Eva! Hugs to all♡

[@joefabbri6453]

in Generale , il sapore dell’affumicato ė una Cosa non molto comume nella cucina Italiana. Per molti tradizionalisti o persone non aperte a nuovi Sapori ė difficile fargli apprezzare ( non solo assaggiare ) Dei gusti differenti dalle loro tradizioni, I per esempio non sopporto la root beer. Domanda a Vincenzo’s plate cosa ha pensato del veggiamine quando ė arrivato in Australia - Però ti capisco, e onore a te. - io per esempio sono stato felicissimo quando ho fatto le BBQ RIBS in Italia e Ogni anno Papà mi domandava di rifarle. Good job 👍🏻 ad entrare nella famiglia Dalla sala da pranzo

[@vincenzosplate]

wow, I wish I had been there too and try that super yummy American BBQ 🤤🤤

[@ishanthezombiekillingpogch6322]

oh wow I didn't know your here too.....

[@daniellehurrell6620]

Yay! Vincenzo! Love your channel as well! I'm still trying to perfect my cacio e pepe based on your video! It's really difficult, but I won't give up! Someday I will have perfect creaminess and NO strings of pecorino! It would be amazing if you came to the states to try our food! If you do, please vlog it!

[@AdamFloro]

Nice to see you here, Vincenzo! Thanks for introducing me to Pasta Grammar!

[@bennett8535]

I completely understand Harper's situation. I'm an American living in Sri Lanka, and every year I have a traditional Thanksgiving dinner for 10 or so Sri Lankan friends. Full dinner, including apple and pumpkin pies. Trying to find the ingredients (some I bring from the US in anticipation), juggling between two counter-top ovens, helpers that only have the vaguest idea of what they're doing (although some of the long-time guests get the basics) - it's friggin' crazy making. I start prepping three days before Thanksgiving. But, as with Harper, the meal always manages to come together in the end. Somehow.

[@arjay9745]

Great story. :)

[@victoriashelton1466]

I have done similar things for my husbands South Sudanese fam for various holidays , Easter , thanksgiving etc . Once my mom was in town and helped me. We fed like 20 ppl. I appreciate they always bring a “backup” familiar dish like Evas family did . Because their food is amazing in a different way . It’s fun to share cultures. Our wedding was half American half Homemade food from his family . So grateful the hotel was accommodating for that .also so grateful to his amazing family

[@josephchiorazzi8276]

I also am an American and visited Sri Lanka for 3 weeks a few years ago! If you don't mind me asking, how did you find yourself living there?

[@bennett8535]

I came to SL in 2005 to help with tsunami recovery (and after the civil war, war destruction recovery) and have stayed ever since.

[@spongemonkeysooz]

As long as you remember to thaw the turkey and turn on the oven you're way ahead of many young Americans 🤭

[@MrGilRoland]

6:14 : Harper: “I’m going to cook for all of you”. Eva’s parents: “If he has to burn to the ground the house so be it, but at least let’s risk the old house not the new one” 😂

[@truthfinder6246]

Bwaahahahaaaa!

[@MrAranton]

So much for the Italian sense of tradition...

[@Ethan-im3kr]

Whether BBQ is mediocre or amazing, if it brings a family together for a meal that’s what matters! Eva’s family seems so sweet and sincere too 🥺

[@jovetj]

Food transcends boundaries. We all need to eat, and we all love good food. BBQ is great food.

[@Nivola1953]

I had my American BBQ in Austin TX, it was in 1983 but I still remember it fondly. That’s some American food an Italian like me, can like. The next best experience with food in USA was clam chowder and Atlantic lobster in Gloucester MA.

[@jenniferwithey6443]

Central Texas BBQ is the best (in the opinion of this Texas native -lol).

[@owudynasty]

I just love watching Eva give her seal of approval with a huge Smile. Harper pulled it off. I think Cooking is all about improving on technique by repetition. The Smoker in Italy needed Foil to lock in the Heat even if the Meat wasn't wrapped in Foil. You're Brave to have gone for it with several people. Again enjoyed this episode. Bless

[@Galexlol]

You guys underestimate so much how good you are at smoking as a general population lol here only the people making Speck (professionally) or something else know how to use it properly, we literally just have a grill usually and we roast things on it, this is such an american thing everyone knows and you guys need to let it flow into the world!!! :D

[@firghteningtruth7173]

@@Galexlol as a guy who fancies himself at least the best BBQ chef in the house, if not the block... Its not as common as you might think. Especially with the younger generation. Ive educated my friends as much as I can...but some have never done anything like it. So theyll say they get the concept...but dont even know how to build a fire, and dont have the patience or care to learn. 🤣 Also, theres quite a few ways to skin a cat. Thats why I think pellet smokers are taking over. Just easier for a once in a blue moon BBQ.

[@MetalMann-de3xi]

If you're looking to maintain moisture in the meat, you need to wrap it. Not just to cook, but you need to allow it to rest in the wrap and let the temperature to go down BEFORE you shred it for at least 1-2 hours. When you cut it when it's hot, all the juices will pour out and you'll be left with dry meat.

[@kathleensmith8365]

Gotta say you put your heart into it. That is the best seasoning in any language. Eva's parents looked as proud of you as if they had raised you. So sweet.

[@cookxlearn]

Harper putting that much effort for the family, is the sweetest thing ever, and Eva's family appreciating that is just one of the most beautiful thing in this channel.

[@stevieg4201]

This looked really good, the reason we wrap the meat is so that we can raise the temperature significantly, I usually use pink butchers paper instead of foil, the paper protects the meat when the temperatures are raised, also, a little secret trick is, right before you wrap the meat, coat the butchers paper with beef tallow, even a splash on the meat, this will make it amazingly moist, it has to get hot enough to melt down the collagen and connecting material in the muscle. Che Dio ti benedica amico mio 🇮🇹😎🇮🇹

[@williamrobelen8718]

It was such a relief when they all liked it, I was getting anxiety worrying about it. Everyone who makes a dedicated effort has those "why am I doing this" moments.

[@shlomovenezia101]

Spoiler alert

[@farrex0]

@@shlomovenezia101 Well if you go looking into the comments without having finished a video, in it is on you for getting spoiled.

[@shlomovenezia101]

@@farrex0 😜🌈

[@rusdioyag1218]

🤣kzbin.info/www/bejne/eHexc5eupZlrjLc

[@tangoangel2782]

I am vegetarian and I just watched a whole episode on meat, that I have zero intent to ever attempt… You guys are THAT GOOD in making great videos! Love how real you are.

[@shlomovenezia101]

😂

[@PastaGrammar]

That’s the best compliment we could receive! Grazie mille!

[@asnarkygirl]

Same

[@Fame_Rate]

uuuh me as a vegetarian was able to watch your vids, thats how good you are. stop it dude xD

[@olivierdk2]

But that bad at making food, any kind of food.

[@firegirl6636]

It’s so sweet to see how much Mamma Rosa loves Harper and he was so happy that he pleased them. Complimenti.

[@FlightOfJatayu]

"I have a bunch of wine waiting for me!" Legend

[@michaelbarton5169]

A little "Texas crutch" foil job never hurt anyone. I find the thicker, darker bark is really only appreciated by purists. The softened bark fr the foil is more widely appreciated. Fun video and love the commitment! Ciao

[@godspi4609]

The Texas crutch is almost a must on large chunks of meat like that

[@cydrych]

I use butcher paper and do the “boat technique” the top still gets the crusty bark but the juices stay and hold heat for a big cut of meat.

[@arjay9745]

Cousin Bruno brought pasta because the Italians were all mortified at the idea of having 'secondo' with no 'primo'!!!! Hahahahaha! I'm literally falling off my chair.

[@arjay9745]

BTW, I just love these episodes. It's like watching a rerun of my own life. I also made barbecue for a truckload of my Calabrian family to try and impress them with something they couldn't possibly 'not like,' and I also did it at my father-in-law's second house with no bed. I also had to make compromises that made it sub-par, but the family were quite nice about it and all had seconds, so.... Consider my experience the control experiment proving that 1. BBQ is great and 2. Calabrians are nice people.

[@loiracitr]

They probably thought it would be rude to be invited for lunch by a "guest" and not bring some food

[@arjay9745]

@@loiracitr You're very charitable. I did this exact same thing with my Calabrian family and my brother-in-law's first comment was: 'E il primo????'

[@Galexlol]

@@arjay9745 you cannot expect to eat primo everyday and suddenly you don't do it, unacceptable :D but jokes aside, especially in ferragosto we usually just eat a thousand kgs of meat alone lol

[@loiracitr]

@@arjay9745 I have been to plenty of BBQ in Italy (where we just grill the meat, so surely not as good as here). It is a normal and common thing here

[@mygetawayart]

we don't usually have pulled pork or briskets or ribs, but we do have BBQ in a way. Here in Sicily we have "Arrusti e Mancia" which means "roast and eat" and it's usually sausage, lamb, pork, cipolline (bacon wrapped scallions), even pork ribs (but not the way you're picturing them, smothered in BBQ sauce).

[@bdavis7801]

Bacon wrapped scallions sounds so good! 😍 My folks sometimes would do bacon wrapped dates for the holidays but I'm going to have to try scallions! How is it prepared? One scallion or several wrapped up?

[@binkyslapass1]

@@bdavis7801 cippoline buono...qui mette anche tomino su grill :-)

[@rusdioyag1218]

👍👍kzbin.info/www/bejne/eHexc5eupZlrjLc

[@mygetawayart]

@@bdavis7801 just take a strip (or multiple depending on the length of the scallion) of bacon and wrap it around the scallion. Then wrap the whole thing in tinfoil and cook it on the BBQ just like that. It won't take too long but the scallion inside has to get tender, not crunchy anymore.

[@bdavis7801]

@@mygetawayart Thank you! 😊

[@LarryHatch]

When you have to rush slow cook BBQ (often for a short notice catering job) the experts sometimes use a trick. Melt a cup of pork fat, add 20% butter and mix this slurry in with the pulled meat. In the old days they'd just use lard but raw fat has more flavor complexity. Some pros swear by adding bacon fat grease but I think that alters the flavor too much. The extra fat infusion will make it rich and greasy. And of course everything is better with a little butter.

[@MadaxeMunkeee]

Cooking for people you love nearly always goes like this. Your standards go through the roof but at the end of the day they love you and they can see your effort so of course they’re going to appreciate it! That was so wholesome, what a sweetheart you are Harper, staying up all night to smoke meat for them after all the amazing food they had shared with you. You’re a good egg!

[@kevindrake4529]

I think this was so very sweet of you to go to all that trouble for them; they clearly are wonderful people who appreciated your effort. And what you made looked delicious. I bet they will remember that day forever and I bet they all really enjoyed something different and unique like you gave them.

[@Shad0hawK]

As a pitmaster myself, I suggest a water tray inside the smoker but I do wrap it, I also suggest not putting raw charcoal in the smoker as this will produce a more bitter taste.

[@Mottleydude1]

Agreed! Injecting the pork shoulder with apple juice or a mixture of apple juice and apple cider vinegar helps keep it moist and adds flavor. The good thing about a pork shoulder is it’s very forgiving to BBQ.

[@annaalbanese9392]

Harper as an Italian myself I have to say that I am proud of you for trying to cook something like BBQ that looks easy but in reality is hard and time consuming.it looked delicious.

[@lor431]

6:44 As a Texan with a boyfriend that loves to do BBQ, I can say Eva has the right mindset here 😂😂😘😘 Also, good job Harper! Timing the BBQ to be ready on time is a skill you learn with trial and error. For your first time with a new smoker, not bad.

[@yoddy0]

I'll smoke a 10-14 lb brisket from time to time and when he started doubting why he didn't just do hotdogs or hamburgers I was actually laughing. That thought always comes up right around the early morning when its over half the cook but not quite almost done. Its always worth it in the end. The flavor of slow smoked bbq cannot be replicated.

[@sherikaypennati6190]

I am laughing so hard. I tried to make Mexican food for my Italian family and that was the hardest, most stressful thing I ever did. I just don't know what I was thinking. I am actually a good cook, but not sure they think so after that!😂😂😂😂 But good job Harper. I love to watch you two. I am currently in America and my hubby is in Italy because of our jobs. You too make me feel close to him.

[@Quingess]

I love the humanity of your channel! It's not 'Instagram polished' as a lot of things online are and you tell a story and show emotion without dramatizing (is that an English word?) too much. On the other hand, Eva's cooking seems to be superhuman and that's a plus as well. ;)

[@rosacortes5074]

I love this episode for 2 reasons. One, the love Harper put into preparing this meal for his family. Secondly, the graciousness & love Eva's family enjoyed the BBQ meal. Thank you for sharing. ❤💃🙏

[@iafozzac]

I made some pulled pork here in Italy last year for ferragosto, we're all cheapskates here so instead of buying a barbecue we got a hoe, a shovel, and some elbow grease and dug out a earth oven which we closed with a slab of iron. The pig shoulder was just over 4 kg and cooked for half a day

[@winey2139]

My father had a deep pit barbecue party every year at his home in Nevada, but he dug the hole with his backhoe.

[@KeithHedger]

That's the Mexican version called 'Barbacoa'. And it's delicious!

[@messengeroftruth17]

Sounds really good =)

[@TheHatchetwoman]

@@KeithHedger I was going to say, "That's the original barbecue! Barbacoa, which was modified to the English "barbeque."

[@iafozzac]

@@TheHatchetwoman that moment when not wanting to spend money makes you discover a traditional dish from the other side of the world

[@manuelliberatore9598]

Harper is like that one child who got 9/10 on a test but still isn't completely satisfied 🤣 scherzi a parte, ottimo lavoro ✌🏻

[@gc4644]

It's a good thing you didn't decide to do a Texas Brisket, you would have been cooking another 8 hours longer! Glad Italians are starting to like American BBQ!

[@bushcraftguru682]

He said bbq. Brisket ain't bbq

[@galier2]

It might have been difficult to find briskett. Beef are cut up differently in Europe and there are even big variations between countries in Europe. You can see here on that wiki page the differences. fr.wikipedia.org/wiki/D%C3%A9coupe_du_b%C5%93uf

[@Cicero82]

@@bushcraftguru682 The fact that you decided to post an false statement on the internet is a weird flex, but run with it.

[@bushcraftguru682]

@@Cicero82 I'm from NC. The birthday place of bbq. The first rule of bbq is It's ALWAYS pork!! Brisket is delicious, I'll give you that but it's a roast. It's a beef roast. Therefore NOT bbq. So flex on that simp

[@Galexlol]

No my man we've ALWAYS LIKED IT, you guys don't seem to get this, please give me your ribs so i can destroy it all, you guys are so good at doing this and it's like you don't realize it, it's real american culinary culture!!! MOAR PLS gimme ribs

[@ragnaroik]

Harper to be honest i always stop before target temperature and let the meat mature up to closer the target temperature. Imo you did spot on.

[@whitestone4401]

Food is about the journey and the company your share it with. The BBQ was excellent! Well done.

[@PastaGrammar]

Grazie! And well said!

[@MattCoversTech]

Wow, that unexpectedly hit a nerve and made me tear up a bit. Beautifully said.

[@Dularr]

Yep, should have wrapped the brisket during Texas crunch. The stall occurs when evaporation is setting in and cooling the meat. The wrap keeps the humidity at close to 100%.

[@PreppoAntani]

It's simply means 2 things: - you learned from your "mistakes" - thanks to your "mistakes" next time you'll do better and if they've been happy with the result now, they'll be even happier next time!

[@lelanixon3248]

Child, I was waiting for you to say someone in the neighborhood got nervous over the smell of smoke and called the Fire Department! 😂You Sir put your heart and soul into it and it showed! Congrats!

[@puglover4280]

"Making the thing that takes hours and hours..." LOL. I've done that a few times and wondered about my sanity. God bless you for wanting to please lovely Eva's family. You must be in love!

[@bonnieoliver219]

Such fun to watch, especially when Harper was half asleep. I’m an American woman who retired to Santa Domenica Talao, Calabria Italy. I miss BBQ , I’m from southern Louisiana, so i know food! My neighbor from Boulder, Colorado, has a BBQ Pit and grills steaks for me on his terrace overlooking the Tyrrhenian Sea when he is visiting. We have fun and I may I ask he and his lovely wife, to grill a pork butt. He is always willing to grill a steak for me. We will NOT do 10 Kg of pork shoulder, and pull an overnighter. Zzz We have a local butcher, and we get wonderful cuts of beef, pork, chickens, you name it, locally raised along with very affordable organic produce. Life in Calabria is spectacular! Ciao Eva and Harper. I enjoy your channel. Very informative and entertaining. Love Eva’s cooking videos, she is spectacular! Wishing you continued success. I really enjoyed seeing Mama Rosa hugging Harper. Dolce. Ciao.

[@20rvd02]

Dare I watch this? You're a brave man, Harper. Undoubtedly, you couldn't have done this without the protection of your fierce wife.

[@boomvoom8]

Poor Harper with the teeny-tiny eyes in the wee small hours of the morning... it was wonderful that Eva stayed with. I'm sure the wine helped a bit! 😊😉

[@momuv6980]

You two are so sweet! I was a little weepy at the end of this vid. Your relationship warms my heart and if I'm honest . . . makes me more than a little envious. Keep cooking, keep making videos and keep loving each other. What you have together is a blessing and a rare gift!❤️

[@PastaGrammar]

Thank you!

[@sampletextlensflare]

I've noticed that there are a bunch of entertaining American/Italian couples that have been popping up recently on KZbin... but you guys will always be my favorite. :)

[@MiThreeSunz]

Kudos to you Harper for attempting this feat in Italy. Your initiative, dedication and passion were most honourable. I’m glad la famiglia enjoyed the fruit of your labour. Al tuo prossimo video! Saluti dal Canada. 🇮🇹🇨🇦

[@MrBiker978]

Good job Harper, doesn't matter if the result wasn't what you expected, what is important is the passion you put on it. You know, for us Italian people passion is everything.

[@tonyalbanese6446]

Kudos to you Harper. Cooking for a group with equipment you haven't tried before is challenging. It looks fantastic, even though you criticize yourself a bit too harshly. Papa Turi going back for seconds definitely means you passed the test. Nice work! 👍👍🤤

[@Jay92925]

This video is honestly so cute and the reason I adore Italy and the Italian mindset. And mama Rosa at the end , harper looks so embraced by the family and my heart 🥰

[@mauriziocanale1669]

Italian family is something that is difficult to explain ......if you don't try ....

[@loisadams2362]

Hey Harper, maybe the altitude was part of the issue? I think it is easy to forget how that affects cooking and Calabria has some higher areas. My husband and I love your channel and it makes me miss being in Calabria when I visited my Nonno's region. 💕💕

[@shannonyep3547]

This video actually made me and my hubby tear up ! We watch your videos together all the time ! Love them ! We have been together almost 30 years and I hope and pray you guys have many wonderful years together! The love you guys have for each other is so sweet . The love both your families give to each of you is really beautiful. Great job Harper on BBQ and Eva your family is so beautiful! ❤️

[@fionajane56]

This was wonderful...the adventure of food. Family eating together...the love that surrounds it all!

[@angelaburrow8114]

The main thing the family would have loved is that you cared enough to try. You love their daughter/cousin/etc, & you wanted to share something of your culture with her family, & you put in the effort. Any family will appreciate that & accept you for it. 🙂

[@thespiritualadvocate]

Also enjoy seeing Eva get a break cooking and being cooked for by her loving hubby💕 Love seeing her receive Great job Harper🤹🏻‍♂️

[@adriennespargo5435]

It's a cooking show, why did I cry? I'm so happy for you Harper, Eva's parents looked so happy and filled with love. The entire family was there, just a wonderful meal and a memory of a lifetime. Thank you for sharing.

[@Mellathor]

I am sure everybody loved it harper, when someone puts so much love into it, it has to be amazing :)

[@dryerofdoom]

Cooking with family is probably the best way to bond

[@deborahmayberry1568]

I LOVED this episode - glimpses into the Eva’s world, lessons learned, honest evaluations❣️ In other words, LIFE🌸 Bellissimo❣️

[@christophervincent8420]

Been there bro. When my ego goes into gear, the food suffers. But when I go with heart and love in my food. It's a win. Always put love into it.

[@tonyapedraza180]

I believe you've underestimated yourself Harper, it looked delicious to me!!😋😂💕

[@drmarx999]

North Carolina Barbeque! I taught at ECU, and the first time I was invited to a "pork pull," I said, "Are you serious?" Little did I know that I was in for a little slice of heaven! Now I live in Memphis, and it only gets better and better!

[@alidelatierra]

I love how his mentality is if there’s no bed you can’t sleep😆😆 I was so confused if there’s a ground I’ll sleep lmao

[@cobbler88]

Yes! I was thinking something similar. If you've got an area to smoke and a floor, you're G2G. I didn't understand a home being unfurnished as any sort of obstacle. To be honest, I didn't really see any reason he couldn't succeed. At least, no reason I couldn't have succeeded. But I do it differently. For that meat I usually go at 220 for about 12 hours, then wrap it and let it rest for another hour until the juices all find a home inside the meat. Unless that smoker couldn't reach the temp, I'm a little baffled. Maybe this was more "Guy who kinda knows how to make BBQ tries to make BBQ for Italian family."

[@user-yt6cy3gf8k]

This is the sweetest thing. I bet they are so happy to have to as a part of their family. You cooking for them shows how much you love her family. ♥️

[@redneck7929]

Wrap your meat next time, even the "old school bbq guys" still wrap the meat in butcher paper. Also after your meat forms a crust, spray it with a mix of 50/50 apple cider vinegar, water every hour or so, and when you wrap spray it down really well before you seal it up. Wrap at 160 because it won't suck up anymore smoke. Don't get your wood chips wet either when you do it gives the acrid smoke you don't want, you want a thin blue smoke, look for larger chunks that wont burn up so fast. Oh and when finished leave it wrapped and let it sit in a cooler for a few hours, this will let the meat suck the juices up.

[@SilvaDreams]

Yup, I hate those chips of wood.. My uncle would always buy them and I'd have to tell him to either go buy some logs or get the chunks because those chips are useless, they burn too fast and make too much heat to have a good even smoking. There is a good reason why my grandparents kicked him off grill duty and had be cooking BBQ at least once a month when I was helping take care of them before they passed. (kind of of sucked getting up at 4am to get the grill going though so it was ready for dinner!)

[@redneck7929]

@@SilvaDreams I use logs on a off set smoker, but the best pork butt I've ever made was on a Weber kettle, using mesquite chunks, and the snake method. Yes those little chips are for gas grill smoker boxes and getting some quick smoke flavor on a steak not for smoking. I've been having to use a pellet grill for smoking more often though as smoking woods are getting harder to get at a reasonable price. And through trail and error, I've learned ribs take 3 1/2 hours at 225/250, everything else might as well start after dinner the day before.

[@SilvaDreams]

@@redneck7929 Yeah they are made for gas grills or those smoke guns but that was the problem we had a classic converted 55 gallon steel drum grill he kept trying to use the chips in like they were logs or chunks. So you'd go through damned near an entire bag in no time and it would just get too hot even if you wetted them (But as you said that gave it a funky taste)

[@redneck7929]

@@SilvaDreams It's hard to keep a consistent temp when you have to keep tossing wood chips on the coals too. Nothing wrong with a barrel grill/smoker, I taught my girlfriend to smoke on one. I've made a lot of good bbq on a barrel smoker. Heh, my hobbies have changed over the years, I now collect smokers and grills...... I like to start my fire bed with lump charcoal, (for any noobs reading let the lighter fluid burn off before you start smoking or your food will taste like lighter fluid) then just run off of split hickory logs till 160, once it's wrapped it really doesn't matter what your fuel is, you can go back to charcoal to save wood.

[@Earle29]

I adore Eva…..”can I have another piece?”

[@sharimorris1021]

Harper, you certainly were brave to attempt to BBQ for Eva's family. Looks like your efforts were successful. Congratulations for your success in Italy and for making another successful video. Well done. ( pun intended.)

[@rusdioyag1218]

😅kzbin.info/www/bejne/eHexc5eupZlrjLc

[@caliscribe2120]

You have a rare sense of humor.

[@Msfelixthecatz]

I LOVE this episode! I never understood the smoking craze, and why people raved about brisket. Until my son-in-law introduced me to it. Now I'm hooked, and just the thought of a smoked brisket makes me salivate. I love pork too!! Talked my hubby into buying a good smoker. I'm with Eva!! -

[@unapologetically_me]

Harper, when family gathers you always have pasta, otherwise it’s not a meal. Don’t you know pasta is in our DNA? 😂 Love you guys! Watching on Sunday mornings make me want to go see my family!

[@Primeanaloggourmet]

About 20 years ago I made a big dinner for my Italian family in Milano! I got all the ingredients together and smoked a pork shoulder too! This times it wasn't as challenging as now during Covid. On the menu was smoked pork butt(pulled pork) home made barbecue sauce great crostini from a little shop around the corner and also fried ravioli! (Obviously Americanized)! As all Italians love to do is be early(you know this by example). Anyway I had pre-made the barbecue sauce and the salads but wanted to make sure the ravioli appetizer was made when they all had arrived! While I was cooking they had set the table and dolled out the salads and were using the barbecue sauce as dressing! They loved the whole meal! Italians are so polite and loving people! So much fun cooking across borders!!! I love watching you and Eva!

[@dianapohe]

Aw poor Harper, being under the judgement of a whole Italian family must have been so stressful 💙 bravissimo! It still looked really nice though, i certainly would have liked it too. But now, will you share your new improved and perfectioned recipe with us and make it a blog article? My boyfriend loves shredded pork, also we have a real brick barbecue so it would be amazing to be able to make our own.

[@justjenn1345]

I love how Eva’s family is so loving tward Harper 🥰

[@rudolfschenker]

Eva has a beautiful family, what a fun life you guys have. I love what good sports they were about their first taste of American BBQ. Next time try cooking some other good southern food - fried chicken, biscuits, baked beans, and all kinds of other fried goodies.

[@jeanneamato8278]

Not only do I love you guys but now I love your family, Eva.

[@primategaberocco]

Good job Harper, that was amazing. But Bruno's pasta looked pretty damn good too, and a signature for that area. LOL again, kudos to Harper. 👍

[@Rcqtballr1]

Instead of foil, use butcher paper. I use it doing pork shoulder and brisket. It lessens the stall dramatically, keeps your bark intact, and keeps the meat moist. For an added benefit, add beef tallow or pork lard to the butcher paper before wrapping where the meat will be in contact.

[@donscott6431]

Wrap or not! IM SO GLAD that OUR tastes are enjoyed by other cultures! PS. I got a killer juniper/ginger/caramelized onion/ brown sugar/cider vinegar bbq sauce recipe: maybe I said too much?

[@sayamaybe0312]

You can't go wrong with smoked meat, take it from a Texas girl. I have been smoking for years. I have a big barrel smoker in my back yard. Wrapping it is NOT cheating, you wont dry it out, I usually wrap it about halfway through. Great video, LOVE you guys.

[@kevinbryan9620]

The away game is always tougher than a home game. Add the outside temperature to the mix, and things are up in the air. Good job!

[@christopherhamilton8853]

For someone who had never cooked bbq before, I think you did an amazing job. Keep cooking it and you will get better and better each time

[@gatorguy1449]

Mistake 1: you didn’t use a binder Mistake 2: you overcooked it Mistake 3: You didn’t wrap it And guess what. That’s all ok. It’s HARD to RUIN BBQ. It’s damn near impossible. So what it was a little dry? I bet it still tasted like freedom.

[@b1k2q34]

Freedom. Oh, please. We as a country are so far behind on so many ways.

[@AvEnGeD7X238]

@@b1k2q34 for real😂 so sick of hearing “HOME OF THE FREE”. America been on a downward spiral for awhile, they been exposed.

[@edwardssistershands]

Don't listen to these people trying to bring you down in the comments. The USA is still the only country with a bill of rights which protects our extremely valuable human freedoms. They hate to see anyone happy and expressing themselves and they hate patriotism. God bless the USA and be damned those that want it to fail.

[@edwardssistershands]

@TILEN FABE No country has anything close to our first amendment. Our closest allies will fine or jail people for speech.

[@edwardssistershands]

@TILEN FABE Luckily, we get trained to recognize those that wish to bring down the USA.

[@marlomagallanes6144]

Props for trying man, seems like my family as long as you put the love into it that’s all that matters.

[@alejandrae5605]

7:18 in the morning…Ohio, USA…fresh coffee cup in hand and watching my favorite KZbin channel! Why up so early?…my three dogs wanted to go pee! I absolutely loved the effort, the love and passion you put into the bbq experience for Eva’s family. Eva…your family reminds me of my Italian family who lives in Argentina, I’m also married to a wonderful American man, just like Harper he’s funny and full of life! Anyway, I loved the video, the meat looks delicious and bbq sauce always helps if the meat is a bit dry! Eva don’t forget the malfatti per favore! Ciao amici! ♥️♥️♥️♥️♥️

[@mioyakiyama5499]

@Cease AndDesist how would bbq sauce be raw???

[@sazji]

Wow, you already inspired me to learn about authentic Italian cooking, and now I want to try barbecue! The meat may not have been perfect, but the effort and care, coupled with the good company of people who love each other, is priceless.

[@jenniferwinsor7740]

Glad I'm not the only one having these kinds of experiences (waiting on a big meal to cook properly with a household full of hungry guests). For me its been turkey.

[@PastaGrammar]

Oof, maybe someday I should tell the story of the first time I tried to cook Thanksgiving Turkey for Eva. Now THAT was a disaster 😂

[@jenniferwinsor7740]

@@PastaGrammar I enjoy hearing of other people's disasters. I feel very connected and get the sense we're all in this together. My first cooking idol was the late, great Julia Child. She helped you understand that we do our best, we make the best with what we made and always try again.

[@anti-ethniccleansing465]

@@jenniferwinsor7740 I enjoy hearing about others’ disasters as well! I’ve had so many of them as I continue to learn how to cook, even though I just turned 46 years old. My folks didn’t teach me much because both of them were working all the time, so I’ve made MANY fails along the way, and still make fails, but when you nail it, it makes you feel so much more proud! And there is just an infinite amount of possibilities of things to make for food that I don’t think it is possible ever become amazing at cooking everything you try! Also, I am especially proud when I manage to ruin a dish I put a bunch of effort into, but then do a little research to learn how to save it - and low and behold, you can’t even tell that it was messed up from the start! :)

[@cat-breath9684]

Your videos are so authentically done/well directed and your relationship is a joy to watch 👏😭 Even videos involving food I don’t like or eat I’ll watch anyway because it’s always such a journey. I have an Italian background and my family is far more Italian American than traditional so its great watching you dip into both sides of the culture!

[@ufopsi]

Calabria patrimonio alimentare dell’umanità!! Un caro saluto a Eva e Harper. 🥰

[@electricgamez5415]

When you hit the stall you can wrap it in foil. It’s already absorbed as much smoke as it can. Foils wrap with a little liquid- apple juice or even beer. It’s called the Texas crunch.

[@irishpixierose]

I love the family was gathering to cheer you on, beautiful! Oh Harper, you made Eastern NC bbq. My personal favorite. Western NC bbq tends to be tomato based. I was never big on bbq until I tried Eastern NC bbq. Harper, where were you in NC? Would you mind sharing your vinegar based recipe for bbq?

[@bridgetagnello1877]

I really loved this episode! Harper interacting with Eva’s family was heartwarming & seeing Eva mellowed out (read: slightly tipsy) drinking wine is so cute!! NICE JOB on the BBQ Harper!

[@jimlow6824]

Harper, in a BBQ class I took a few years ago our instructor, an award winning pitmaster, said "If a pitmaster tells you he doesn't use foil, he's either lying or losing."

[@gailmt1544]

Eva's family is just so polite

[@domiozzz8901]

Che bel quadro di famiglia! 💕💫

[@therockbiter8140]

I find there are three ways to keep bbq juicy, wrapping is the first one which some people dislike. The second is going hot for the first hour, like 300 or so, then dropping back down to regular smoking temp for a few hours, also cuts the cook time in half. Third is a liquid tray over the coals to add in some moisture to the smoke, I like to use water with some apple juice or beer in it.

[@massimocantarelli4769]

Please Americans came to Italy and made some businesses about!! Can you imagine restaurants with our first plates and your traditional barbecue for second plates? World will fall in love!! Let’s make a deal! Who wanna start?

[@wolverinexo6417]

This is one thing no one can beat us on. American BBQ can’t be beat!

[@julesjoyce]

Bbq hacks for the future: 1. If your gonna serve the meat pulled cut the slab of raw meat into pieces. This maximize smoke coverage and shortens the length of time it takes to get the meat to the stall point. 2. Once you’ve reached the stall it doesn’t need to be finished in the smoker. Transfer to a pan, wrap and let it finish cooking in the oven. This lets you not have to watch the fire and have a more stable even cook temp. 3. Let the meat rest & only shred the meat you plan to serve. It’ll stay moist in the chunks you cooked it in. I’ve saved so much time doing these things when I had to serve for family or friends. Literally no one can tell the difference!

[@curtis3948]

A few tips should you ever try an endeavor like this again: Wrapping in foil is okay, and actually helps pass the stall. I know you were in Italy getting ingredients, but if,you can, get pink butcher paper to wrap instead of foil Cook earlier (duh) but what I mean, after the cook, you can place in towel-lined cooler (still wrapped) and that meat will stay hot for hours. I’ve done up to 5 hours waiting and it was still hot. This gives you a lot of play when coordinating times. Other than that, bravo for introducing them to barbecue! As a barbecue enthusiast myself, I love introducing this to others.

[@larryshirley8501]

This right here is good advice! ☝️

[@marc2284]

I could watch Eva talk all day Im in love with her accent. Now I think BBQ is going to be lunch today.

[@willisbcteoh9840]

Injecting 💉 the meat with chicken or pork broth will help keep the meat moist. Harper has the resilience and kept the BBQ Flag flying high 👍 👍 👍 Butcher Box looks like an awesome service.

[@chestonunnewehr6954]

This warms my Kansas City heart. I clicked, expecting to be 'disappointed as usual' when someone claims to do BBQ. Kudos to you for taking on the challenge of doing it authentic. I can even forgive selecting the North Carolina style, cause well, you know your audience better, and the reasoning made sense. You still represented us well, sir!

[@73Bugman]

Yes, you need to wrap the meat. Your wife's family loves you. Lucky Man.

[@thespiritualadvocate]

Loved the comment about finding the American Wife for one of Eva’s family members!😇

[@PastaGrammar]

😂😂😂😂

[@gettingwrekt]

For future reference, when you hit the stall temp, take it off, wrap it in butcher paper, not foil, and put it back on. This is especially helpful when you're using a cheap, thin-walled smoker that doesn't hold heat very well.