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Cook's Country from America's Test Kitchen Season 18 Episode 5
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FunTranscript
00:00Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Morgan and Julia make indoor barbecued ribs.
00:43Jack shares our top picks for non-alcoholic beer.
00:47I share the origin story of jalapeno poppers, then lawmen make some in the air fryer.
00:53That's all right here on Cook's Country.
01:06Morgan here is our resident barbecue expert.
01:09So I was pretty surprised when she said she wanted to show us how to make indoor barbecued ribs.
01:14Because most barbecue fanatics that I know really look down upon indoor barbecue because it's not the real thing.
01:21But here you are supporting the idea.
01:23Yeah, well, and I'll be honest, like, to some people saying this is real barbecue, you may have some fighting words there.
01:29But I feel like it's so important to be able to cook ribs all year round.
01:32So here I have two racks of St. Louis-style ribs.
01:35They're two and a half pounds each.
01:37And I'm going to cut these in half so I can brine them.
01:39If you try to do it this way, you're giving yourself more problems.
01:41So I'm just going to flip them over.
01:43Then you can see easily where the ribs fall.
01:45And you can just cut right in between them.
01:49All right, so we're just going to set this aside for a second.
01:52So here I have three quarts of water.
01:53To this I'm going to add three quarters of a cup of kosher salt.
01:56I'm using Diamond Crystal kosher salt.
01:59It's a bigger grain size than Morton's.
02:00So if you're going to use Morton's kosher salt, you want to use a different measurement.
02:03And those instructions are on our website.
02:05Great.
02:05And then I've got a third of a cup of sugar.
02:08And another nuanced ingredient is liquid smoke.
02:12I have a whole quarter of a cup here.
02:13This is another thing that I feel like some people have very strong opinions on.
02:17It's a very powerful ingredient.
02:19And it smells aggressive.
02:20And if you're not used to using it, I think it can freak people out a little bit.
02:23It was invented.
02:24A pharmacist, he actually saw smoke hit cold air and then turn into water droplets.
02:28And then he decided to bottle it.
02:30And so that's how it's still made today, like the good quality ones.
02:32It's really natural.
02:33It's really just like taking smoke and condensing it.
02:36You don't want to use a ton.
02:37But in this brine, it's going to add some nice smoky flavor to these ribs.
02:40And with three quarts of water, it can handle a quarter of a cup of smoke.
02:43So I'm just going to press these down and make sure they're submerged.
02:46I'm going to cover with plastic.
02:48And then I'm going to pop this in the fridge for anywhere between one and four hours.
02:51You don't want to go that long because that liquid smoke is so powerful, it can kind of take over.
02:55So just one to four hours.
02:56Okay.
02:58Okay, so I pulled these out of the brine.
03:00I do want to pat them really nice and dry.
03:01I have them on paper towels, but I'm actually going to just give them a nice pat on top, too, to get rid of any extra moisture.
03:07So I do want to make a nice spice rub for these.
03:10Okay.
03:10So here I have a tablespoon and a half of kosher salt.
03:14And I have two tablespoons of pepper.
03:16A tablespoon of granulated garlic.
03:17And a quarter teaspoon of cayenne.
03:20So I'm just going to get this all nice and incorporated.
03:24All right.
03:24So I am going to sprinkle both sides of these with this.
03:27Let me get them over here.
03:28And I always like to season from a pie, especially when using this amount of a spice rub.
03:33I want them nice and covered.
03:35So I'm going to cook these in a 275-degree oven.
03:38If you think about a smoker, that's often where it's at.
03:40It's right around 275 degrees.
03:42And I'm going to let go for two and a half hours to start.
03:44I'm just doing the middle rack.
03:46Okay.
03:46Not covered or anything?
03:47Not covered or anything.
03:48All right.
03:51Now, while those start, I am going to make a barbecue sauce.
03:54I have a tablespoon of vegetable oil.
03:56Heating over medium heat.
03:58I'm just going to let it get shimmering.
03:59So what kind of barbecue sauce are you making?
04:02So I'm going Kansas City style.
04:03It's pretty neutral.
04:04It's like what a lot of people think of as like bottled barbecue sauce.
04:07So I'm doing something pretty all-purpose.
04:09But you could play with this.
04:10Like you could do different barbecue sauces here.
04:12But this one's like a good straight down the fairway barbecue sauce.
04:15All-purpose.
04:15All-purpose barbecue sauce.
04:17And to this, I'm going to add a half cup of finely chopped onion.
04:20Let's go let this go until it's a little softened.
04:22It'll take about four or five minutes.
04:24Okay.
04:25So these are nice and soft.
04:26So we've got a pretty standard barbecue sauce components here.
04:30I've got a cup of ketchup, a half cup of cider vinegar.
04:34Of course, we want some tang on these.
04:36Quarter cup of brown sugar.
04:38So it's going to be a little sweet.
04:39I feel like when you get Kansas City style barbecue sauces, some of the bottled ones are a little
04:43too sweet.
04:43Agreed.
04:44I've had barbecue sauce in Kansas City.
04:46It's a little more tempered.
04:47So this is a little bit more tempered and it's sugar.
04:49But it's on the sweet side.
04:51Got a tablespoon and a half of Worcestershire.
04:53I've got a teaspoon of black pepper.
04:55Got a teaspoon of liquid smoke.
04:57Aha.
04:57Yeah, and double dose of this liquid smoke.
04:59This is often in barbecue sauce too.
05:01Like if you try a lot of barbecue sauce, often you get a little liquid smoke.
05:04Yep.
05:04And a half teaspoon of cumin.
05:06And I'm just going to bring these to a simmer.
05:08I'm going to let it go just until it thickens.
05:10It'll only take about four minutes.
05:11Okay.
05:14Mmm.
05:15They don't look done yet.
05:16They're not done yet, but they smell great.
05:19All right.
05:21And they don't look bad, but they're not done yet.
05:23So I'm going to take a quarter cup of the sauce and just brush it right on top.
05:27Get them nice and lacquered.
05:29So just a little bit of glaze.
05:31Just a little bit of glaze.
05:33Well, our base tan is set.
05:34These are looking great.
05:36So I'm going to pop these back in the oven.
05:38It's going to take anywhere between two and two and a half hours.
05:40Same oven, 275 degrees again, middle rack.
05:42And you didn't flip them over or anything.
05:44Once they're on the tray, you just leave them there.
05:46Yeah, it's really chill.
05:46All right.
05:49They should look good.
05:51Oh, they don't look good.
05:53They look great.
05:55You know, I promise good ribs.
05:57I know my way around a pig.
05:58You are not fooling around.
06:01That's incredible.
06:02Yeah.
06:03So let's check them.
06:04So I just want them to be fork tender.
06:06There's a lot of thoughts in the barbecue world about what a good rib should be like.
06:09And I don't think it actually should quite fall off the bone.
06:12It should just be really tender and be like shreddy, but still have some texture.
06:15A little toothy tug.
06:17A little toothy tug.
06:18So I'm just going to go in with a fork and just do a little like, oh yeah.
06:22It's nice and tender, but there's just the tiniest, tiniest bit of resistance, but it's
06:26so nice.
06:28It's going to be some good eating.
06:30They look beautiful.
06:32And they're going to look a touch more beautiful because I'm going to do another quarter cup
06:35of sauce just on them while they rest.
06:38Yeah.
06:38And this is just like, I feel like that first round of sauce is really like giving that
06:42crust, giving a nice bark, adding a little more flavor.
06:44This is where you start getting into the wet ribs.
06:47It's going to add a little sheen, a tiny bit of like sauciness and, you know, the right
06:50kind of messiness.
06:53And I'm just going to temp these with foil.
06:55I'm just going to let them rest about 30 minutes.
06:57Now it is really important to let ribs rest.
06:59It does make them nice and juicy.
07:00Like we put in all that love.
07:02Let's give them the last little bit to get them through.
07:0330 minutes.
07:04Okay.
07:05Okay.
07:05They've rested 30 minutes.
07:06Mm-hmm.
07:07Time for us to jump in.
07:08They are lookers.
07:10Yeah.
07:10All right.
07:11I'm going to slice them up.
07:12I'm going to use the bones as my guide.
07:13This is like messy work, but someone's got to do it.
07:18It's the best kind of messy work.
07:20The best kind of messy work.
07:22Oh, yeah.
07:23I kind of love this.
07:24Like you get, you can start to see like the bark and the meat.
07:27Mm-hmm.
07:28These smell so good.
07:30This is the kind of recipe that I'm so excited to like give to my family.
07:34It's the kind of thing that they'd make for sporting events and tailgating and things like
07:37that and it's so easy and it feels special.
07:41Oh, look at this pile of ribs.
07:44But now is like the real moment of truth.
07:46Yeah.
07:46I'm going to push up my sleeves here.
07:48Oh, yeah.
07:48This is like, you know, get ready.
07:52Okay.
07:53Okay.
07:53I'm going to pile you up a little bit.
07:54If I hadn't seen you make them, I would have guessed that these were done on the grill
07:59because they're that beautiful.
08:01Let me give you a little sauce on the side here.
08:03All right.
08:03I'm going to put it on the ribs because I want you to try the ribs plain.
08:05Okay.
08:06All right.
08:07I'm going in just for one rib.
08:08All right.
08:09Me too.
08:11Mm-hmm.
08:14Mm-hmm.
08:15Mm-hmm.
08:15They have the perfect texture.
08:17Like you said, they're not falling off the bone, but they are so juicy and tender.
08:22Mm-hmm.
08:22Like they're really shreddy.
08:24They have that nice bark, so you get that contrast.
08:26They do.
08:27And I saw you put a lot of pepper on there.
08:29I was a little worried.
08:30Mm-hmm.
08:30It just tastes really nicely seasoned.
08:32I feel like good barbecue, you want a good amount of seasoning.
08:35Like you want it to feel like a little spice in your mouth, but not take over.
08:38Mm-hmm.
08:39And this, I feel like you get that nice balance.
08:41Like I said, it's like barbecue, salt, pepper, smoke, and that's what I really want here.
08:46Yes.
08:46That's what you get.
08:47Barbecue, salt, pepper, smoke.
08:48Mm-hmm.
08:49This is fantastic.
08:51What a great recipe, Morgan.
08:53Thank you for showing me how to make it.
08:55And thank you for eating ribs with me.
08:56Anytime.
08:58If you want to make this awesome recipe for indoor barbecued ribs, brine St. Louis-style
09:03pork ribs with liquid smoke, roast for five hours in a 275-degree oven, and brush the
09:10ribs with homemade sauce partway through cooking.
09:12From Cook's Country, Morgan's easy but awesome recipe for indoor barbecued ribs.
09:19I can't believe how easy this was.
09:21Well, thank you.
09:22You just brine it and throw them in the oven, make a little sauce, and Bob's your uncle.
09:26Yes.
09:27Bob's my uncle.
09:27I am absolutely an unapologetic beer drinker.
09:38I love the taste of beer, just about any style.
09:43Now, non-alcoholic beers, well, I hope they've come a long way in the last 20 years, because
09:48when I used to drink them, every once in a while, they weren't so great.
09:52But Jack's here.
09:53He's got a pageant of beers for me to try.
09:56So tell me what I'm drinking.
09:57Yeah, and I should say that of all of my friends, no one knows more about beer than you.
10:02So this is like bringing Kohl's to Newcastle.
10:06I'll take that compliment.
10:07There is a lot of good news here.
10:08I mostly just want your impressions, but I'm giving you one challenge.
10:11I've included O'Doul's.
10:13So O'Doul's was introduced in 1990, and it was kind of the standard bear.
10:18Definitely.
10:18And there are lots of other choices here.
10:20There are things we liked.
10:22We tasted 18 different beers, so you can start sipping.
10:24That's great.
10:25I'm going to talk a little bit why non-alcoholic beers are so much better than they used to
10:28be.
10:29Okay.
10:29Is this the O'Doul's?
10:30I'm not telling you.
10:31Oh, okay.
10:32You know, you tell me.
10:33How does that sound?
10:34I'm assuming it's in one of these two Pilsner glasses, so.
10:37Well, I knew that if I put the type of beer in the wrong glass that I was going to get,
10:43you know, from you.
10:44And so we decided that we were going to put them in the right glasses.
10:47So yes, you have a 50-50 chance, if that's what you're telling me.
10:50Okay, perfect.
10:51So technology has really improved since 1990 when O'Doul's was first introduced to the
10:56market.
10:57So the old-fashioned technology, which really dates back to prohibition, was to cook the
11:02beer.
11:02Bring it to 173 degrees, at which point the alcohol will start to evaporate, and you get
11:08skunky, non-alcoholic beer.
11:10Right.
11:10So the first modern technology is vacuum distillation.
11:14So the old-fashioned method was to heat the beer to 173 degrees, the temperature at which
11:19the alcohol will begin to evaporate.
11:20In a vacuum, that temperature is reduced to 60 degrees.
11:23And so you don't get the cooked beer flavor because you're not cooking the beer.
11:26Right.
11:27Second technology is membrane filtration, where they can basically filter out the alcohol.
11:31And then they're doing something called arrested fermentation, where they remove the yeast
11:36very early in the process before too much alcohol is developed.
11:39Does that make it sweet?
11:41It might.
11:43You tell me.
11:45I'm just seeing all these problems with that method.
11:48Yeah.
11:48Well, and some of the companies are using a combination of technologies.
11:52I should explain that on the table, there are both non-alcoholic beers and alcohol-free
11:58beers.
11:59So the non-alcoholic beers have an ABV below 0.5%.
12:04To be labeled an alcohol-free beer has to be below 0.05%.
12:11That's the amount of alcohol in a ripe banana.
12:13So are you ready to hazard a guess as to where you think the O'Doul's is?
12:17I would have to say, only because I recall O'Doul's leaving a little bit of a sweet taste.
12:23And of these two, I would say that this particular one is O'Doul's.
12:28I'm not, no?
12:29No.
12:30Ah!
12:30So this is the O'Doul's, which is a non-alcoholic beer.
12:36Right.
12:36This is the Heineken 0.0.
12:38That's like a honey.
12:39Yeah.
12:39It's an alcohol-free beer.
12:41And this was our favorite, actually, of all the lagers.
12:44We thought it was just a really lovely lager.
12:47And, you know, it's imported, so it's a little more expensive than some of the other choices.
12:51But it really mimicked what people expected from a lager.
12:54And it has that Heineken profile, for sure, definitely.
12:58And if you know it, you know it, right?
13:00So what did you think, Keir, of the next one?
13:03We tasted a variety of different ales.
13:05This was our favorite golden ale.
13:08It's from a company called Athletic Brewing.
13:11This is their Upside Dawn.
13:13Not Upside Down, Upside Dawn.
13:15Lovely.
13:16I actually really, really like this beer a lot.
13:18You said it's a golden ale, and that makes total sense,
13:20because it has this toasty biscuit flavor that you get.
13:24From, it's usually Viking malt or six-row malt, one of those.
13:28It's just perfect, but it's got a little bit of a grapefruit profile, which I really like.
13:31Yeah, so do I.
13:32A little citrus.
13:32So, these are our IPAs.
13:35So, this is our favorite of the West Coast style.
13:39Oh, okay.
13:39This is actually from Wisconsin, but a company called Untitled Art.
13:44The West Coast of the Lake.
13:46It's a style, as you know.
13:49Definitely.
13:49You know, the East Coast IPAs are pretty different in terms of fruitiness and pininess,
13:54and I think these two IPAs really represent most of those styles nicely.
13:59Yeah.
14:00I mean, West Coast is usually super heavily hopped.
14:02Yeah.
14:03This one, I can taste Cascade.
14:05I can taste Simcoe.
14:07Both of those are kind of piney, a little bit of that piney note.
14:10Yeah.
14:10I actually prefer the fruitier, the hazy East Coast style, which is, this is the Sam Adams.
14:16That's lovely.
14:16I get a little bit of grapefruit in that one, personally.
14:18I'm not sure what you were getting.
14:20Yeah.
14:20No, that's a lovely little balance of hops and malt.
14:23But the thing is, is that you would expect, I mean, this was lovely too, IPAs would definitely
14:27do better than the lagers because with the addition of the hops, they can mask some of
14:32the off flavors.
14:33Now, big shock.
14:35What do you think is in the Guinness glass?
14:37That looks like a glass of wine to me, Jack.
14:40Let's see.
14:40You know what the true test of a Guinness is, right?
14:43Non-alcoholic or regular.
14:44It's, did it leave a mustache?
14:48You got a baby mustache.
14:49All right.
14:50You know, this isn't too bad.
14:52Actually, if I was sitting in a pub and I knew I needed to drive or maybe I just didn't
14:58want to drink a beer, I would actually quite enjoy this.
15:01It wasn't bad at all.
15:02Yeah.
15:02I feel like you get the chocolatey, toasted oatmeal things that I love about stout.
15:07And, you know, it's, it's pretty close.
15:11It's pretty close.
15:11It doesn't have the same body.
15:13I would say that might be the one thing that's missing.
15:15I think if we've convinced Bridget Lancaster, or more importantly, if the manufacturers of
15:20non-alcoholic beer have convinced Bridget Lancaster, they've climbed a mountain.
15:25A huge mountain.
15:26This is the Everest of beer tastings for sure.
15:29I learned a lot.
15:30So I appreciate you bringing all of this to me.
15:33Thank you, Bridget.
15:34So if you'd like to learn more about the full tasting results, then go check out our website.
15:40Cheers to you.
15:42They're all mine.
15:49Jalapeno poppers are the crown jewel of many a bar menu.
15:53They're a tasty bite-sized snack that you can pop into your mouth.
15:58They were inspired by a beloved Mexican dish called chile relleno, which translates to stuffed
16:03peppers.
16:04Chile rellenos are typically made of roasted poblano peppers filled with cheese and then fried
16:10until golden brown.
16:12In the 1960s, jalapeno poppers started to pop up in bars and restaurants across the U.S.
16:19By the 1990s, they were available in the freezer aisle of the grocery store.
16:24Today, jalapeno poppers are so popular that they've become their own flavor.
16:28There's jalapeno popper Doritos, jalapeno popper pizza bites, and even jalapeno popper hot dogs.
16:36And now, here at Cook's Country, we pop our version of this fun snack into the air fryer.
16:49Jalapeno poppers.
16:50They're crispy.
16:51They're spicy.
16:52They're great to order at a bar, but not ideal to make at home.
16:56Well, what if you had a great teacher and maybe the right tools for the job?
17:00So, Lawman's here, and he's going to be our teacher to teach us how to make great jalapeno poppers.
17:06That's right, Bridget.
17:07If you're a couch coach like I am, the best player you can call all season is jalapeno poppers and air fryer.
17:14Oh, okay.
17:15They're best game time, anytime.
17:17They're easy to make, and they're delicious.
17:20So, air fryer.
17:21So, you're introducing a new player onto the field.
17:23Exactly.
17:23Okay.
17:24My star player.
17:25Nice.
17:25MVP.
17:26So, here I have six jalapenos.
17:29So, we're going to prep these.
17:30Some of them are already prepped, but I'm going to finish prepping them.
17:32You want to cut them in half, keeping the stem intact.
17:36So, you're splitting right through the stem as well.
17:38It's just going to give it a nicer presentation.
17:40Definitely.
17:41Once you do that, you want to get rid of the seeds and the ribs.
17:43So, I'm just using a spoon to just dig out the ribs and the seeds.
17:47Okay.
17:50So, next, we're going to season our peppers a little bit.
17:52I have a quarter teaspoon of table salt.
17:54It's just going to go right on the peppers.
17:57So, now I want to finish prepping the ingredients to go inside the pepper.
18:01Okay.
18:01I have scallion.
18:02I'm just going to cut this thin.
18:05Next, I'm going to add a tablespoon of minced cilantro.
18:10Now, I'm going to add some jarred pickled jalapenos.
18:12This is going to add some acidity to the filling.
18:15I'm going to add a tablespoon of chopped.
18:17Okay.
18:18Yeah, very different flavor from fresh jalapenos.
18:20Briny, tart.
18:23Now, I'm going to add four ounces, which is one cup of shredded sharp cheddar cheese.
18:27This is going to melt in the popper.
18:29It's going to add some of that gooey texture that we love.
18:31Love it.
18:32Next, I'm going to add four ounces of softened cream cheese.
18:35This is going to add that pillowy, soft texture.
18:38One teaspoon of lime zest.
18:39Mmm, that'll brighten things up.
18:41Last but not least, two teaspoons of cornstarch.
18:44I don't think I've ever seen that in a popper recipe.
18:47So, this is going to help bind everything together.
18:49We want the filling to stay in the popper and not spill all over your nice new game jersey.
18:55Well, it depends on who wins.
18:56If it's a lucky jersey, you want to stay lucky, so you don't want to get any food on it.
19:00That's true.
19:01So, I'm just going to mix this together.
19:03So, tell me about your research.
19:05Did you spend a lot of time in bars eating these?
19:07I did.
19:10So, I think that's good.
19:12I'm going to bring it over here.
19:13Okay.
19:15I'm going to show you how to do one, and hopefully I can get you to help me do the rest.
19:19Pleased to help.
19:20So, I'm going to give you that.
19:21Okay.
19:21So, it's going to be about a tablespoon of filling, but at the end of the day, you want
19:27to add it to the pepper, and then make sure it's flush with the edge.
19:33Okay.
19:34So, I saw you used some sort of advanced smearing technique.
19:38That's borrowed from my bagel technique.
19:40Oh, I like it.
19:42So, we're just going to finish stuffing these peppers before we can pop them.
19:45All right.
19:47So, we've finished stuffing the peppers.
19:49Now, we're going to go with the next ingredient, the bacon.
19:52I'd say it's the most important ingredient in this entire recipe.
19:55It is a really good ingredient.
19:57So, I have six strips of bacon that have been cut crosswise to give you 12.
20:01Okay.
20:01One for each popper.
20:02You want to use thin cut bacon so that it crisps up in the time it takes to cook the poppers.
20:07Okay.
20:07And it will wrap around the popper better than a thick cut bacon.
20:11Right.
20:11As much as we love thick cut bacon.
20:12Yes, just not today.
20:14No.
20:14So, I'm going to show you how to do one of them, and hopefully you'll help me again.
20:17Okay.
20:18So, you're just going to put the bacon at the bottom of it.
20:20Just wrap it around.
20:22Make sure the end is at the bottom.
20:25Then just place it down so that the seam is at the bottom.
20:28So, when it cooks, it's going to seal and stay wrapped.
20:30Okay.
20:31Got it.
20:33What do you think?
20:33Am I going to get on Laman's popper squad?
20:36You're already on there.
20:38All right.
20:40Bridget, this is the droid we've been looking for.
20:43The air fryer.
20:44Yes.
20:44It is the droid I've been looking for.
20:46The magic utensil that's going to help us make these poppers.
20:49So, all 12 are going to fit in here.
20:52It's fine if they touch.
20:53You just don't want them to be stacked on top of each other because it'll hinder the air circulation,
20:57and you won't get even cooking.
20:59Okay.
21:00Now, if you wanted to double this recipe, you could.
21:02You just have to cook it in multiple batches.
21:04Or you could just buy a second air fryer.
21:07Well, there's that, too.
21:09All right.
21:11Nice, snug fit.
21:12Yes.
21:16So, we want to cook these until the bacon is crisp and the peppers are tender.
21:20We're going to set it for 10 minutes at 400 degrees.
21:22That's fast.
21:23Yes.
21:23Some air fryers have a preheat function.
21:25We found that because it preheats so fast that you don't need to wait for the preheat.
21:29Okay.
21:30Now, we're popping.
21:30Bridget, it's been 10 minutes.
21:33Let's check on the poppers.
21:35Oh, look at those.
21:39Bacon's crisp.
21:40The peppers are tender.
21:41Now, if they weren't tender and crisp, you can cook this for a little bit longer, up to a total of 14 minutes.
21:48Okay.
21:49Oh.
21:49Ooh-ey and gooey and crispy.
21:53I'm actually astonished at what a great job the air fryer did.
21:56Also, the great thing is we didn't need to pre-cook anything.
21:59Right.
21:59We didn't have to par-cook the bacon.
22:00We didn't par-cook the peppers.
22:02Everything cooked in the same amount of time.
22:03So, I'm going to give you two warnings.
22:09One, these are ripping hot.
22:11The second is, you notice I gave you two.
22:14That's because I know that it's almost impossible to only eat one.
22:18Right.
22:20All right.
22:21Tucking in with my hand, right?
22:22Oh, I got a little bit of that lime.
22:31That is lovely.
22:33And the pickly jalapeno in there, that is gorgeous.
22:36Briny.
22:37That bacon, and it's super crisp on the exterior, especially on the top.
22:42Even the bottom is really well rendered.
22:44And then you have that nice pillowy cream cheese, gooey cheddar.
22:49Mm.
22:49These are fantastic.
22:50They're spicy.
22:51They're crisp.
22:52You got the pickly jalapenos.
22:53Got that little bit of lime zest to brighten things.
22:56The two kinds of cheese.
22:57That sharp is nice because that sharp cheddar, because you can still taste it.
23:00Yes.
23:01Yes.
23:01This is gorgeous.
23:03And you didn't get any on your shirt.
23:05Mm.
23:05Yet.
23:06It's the cornstarch.
23:09All right.
23:09So, we've got to make another batch before the game comes on.
23:12You up for that?
23:13Yes.
23:13Put me in, coach.
23:16Thanks, Lemon.
23:16Really appreciate it.
23:18Well, if you want to make these fantastic poppers,
23:21it starts by using large jalapenos for even cooking.
23:24Stir in a little cornstarch to help the filling stay cohesive and wrap bacon around only once
23:30to ensure that it's crisp and well-rendered.
23:33So, from Cook's Country Air Fryer Jalapeno Poppers,
23:38you can get this recipe and all the recipes from this season,
23:41along with product reviews and select episodes.
23:44And those are all available on our website, cookscountry.com slash TV.
23:48All right.
23:50These have cooled down enough.
23:51I think it's time to pop.
23:53What do you think?
23:54Maybe just a half.
23:55Half a pop.
23:57Mm.
23:57All right.
24:10All right.
24:18All right.
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