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00:04Cook'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, Brian heads to the barbecue capital of Texas, Lockhart.
00:43Then he makes his version of barbecued chuck roast.
00:47I share the history of ranch dressing.
00:49And Kelly makes a refreshing tomatillo and bib lettuce salad with tomatillo ranch dressing.
00:55That's all right here on Cook's Country.
01:13In a state that's well known for its incredible barbecue, Lockhart, Texas might just take top honors.
01:22The barbecue capital of Texas, as it's officially known, is home to a few of the most celebrated barbecue joints
01:28in the country.
01:29And today, I'm headed to an institution that's been in business for over a century.
01:35Kreitz Market.
01:36Kreitz was opened in 1900.
01:39It's an example of the classic German-style meat market that's common in this part of central Texas,
01:44which is settled by German immigrants in the mid-1800s.
01:54We've been doing it for over 100 years.
01:58Pit master Roy Perez has been the guardian of tradition at Kreitz since he took over the pits in 1987.
02:04I've been here for 37 years.
02:08And in 37 years, I've taken maybe a week's vacation because I just love working here.
02:15At Kreitz, they do just about everything the old-fashioned way.
02:19Their eight-brick barbecue pits are fueled by smoldering hot coals always shoveled over from the previous day.
02:25When I first started, I remember when the boss man said,
02:29If I ever catch anybody here using paper to start the fires, they're going to be fired.
02:35When Kreitz Market moved to a new building on their 99th anniversary,
02:39it was Perez who dragged a metal washtub filled with hot coals from the old restaurant pit to the new
02:43location up the street.
02:45In a sense, the same fire has been burning in these pits for over a century.
02:51As with most great barbecue, the key to Kreitz's success is all in the technique.
02:57Roy shows me how to build a fire by stacking the logs to maximize airflow,
03:01then carefully adding the hot coals to get the blaze started.
03:09All right, so does that look good?
03:10Is that acceptable?
03:11Yes.
03:12Smoky enough?
03:12You're ready to put an apron on and get working.
03:16On any given day, Roy is cooking a variety of meats in these pits.
03:19Sausage, beef ribs, even boneless turkey breast.
03:23And while brisket is the undisputed king of Texas barbecue,
03:27Kreitz serves up another specialty that's less common on barbecue menus around here.
03:32Beef shoulder clod.
03:33The shoulder clod is a large boneless cut, which, as the name suggests, comes from the shoulder.
03:39It's big in flavor and size, often ranging from 13 to 21 pounds.
03:44It's a lean piece of meat, naturally tender.
03:46A brisket, you have to cook it to where it gets tender.
03:51This one, you don't have to worry about.
03:52I mean, you could sell this rare, medium rare, and it's always going to be tender.
03:57The clods are seasoned simply the night before.
04:00Just salt, pepper, and a little cayenne.
04:03Then they go in the fire to cook for four to five hours.
04:05But while the process may seem deceptively simple, that's only because it's second nature to Roy after all these years.
04:12Like I said, years of experience, you know, how to keep it, you know, if you need more wood.
04:17And also, like all the factors, is it humid outside or is it cold?
04:23So do you need more wood on the fire or less?
04:26You know, it's just so many factors.
04:28You don't just throw the meat in and forget about it.
04:31And while many barbecue joints pride themselves on low and slow cooking, at Kreitz, they turn that formula on its
04:37head.
04:39They keep their pits at a scorching four to five hundred degrees, nearly twice as hot as other places.
04:45I mean, we do it old school.
04:47Yeah.
04:47We just put the raw meat on, get it done, sell it, and out the door.
04:52So it's hot and fast rather than low and slow.
04:54Yes, sir.
04:55Finally, the shoulder clod is ready to come off the pit, and it's time for me to try it myself.
05:00Roy, this is absolutely amazing.
05:02I'm just, like, I'm getting this beef steamed facial here.
05:06There you go.
05:07Let me know what you think.
05:08All right.
05:13Man, I cannot believe how good it is.
05:16Like, there's a smokiness to it, but it comes in, you know, second place to how beefy it is, you
05:25know?
05:25It's just like you get that pure essence of beef, nice seasoning on the outside.
05:30But it's just so well-balanced, not too tough, not too tender.
05:34Let me ask you a question.
05:35Yeah.
05:35Does it need barbecue sauce?
05:37Absolutely not.
05:38Exactly.
05:39And later on, if you want to sit down and add barbecue sauce, help yourself.
05:44But at least give it a chance with that before you cover it up with sauce.
05:49Yeah.
05:49We put so much hard work into it that we hate for you to cover it up.
05:54After seeing all the hot, smoky work that goes into creating truly incredible barbecue,
05:58any fantasies I had about opening my own barbecue joint someday are definitely out the window.
06:03But I know that if I'm craving some of the best smoked meat in the country,
06:07all I have to do is book a trip to Lockhart, where I'll find my friend Roy Perez dutifully manning
06:12the pits.
06:13So I'm going to sit here by myself and eat this entire plate of barbecue.
06:17Seriously, I am.
06:33I have a question.
06:35Go ahead.
06:35I saw that big thing of barbecue, that huge platter of barbecue.
06:39How long did it take for you to finish that?
06:41Did you?
06:42I actually did.
06:43It took me a few minutes.
06:44It took me a few minutes.
06:45I was full, for sure, but no regrets.
06:48In honor of Kreitz and Roy Perez, we are going to focus on a chuck roast.
06:53So they're shoulder clawed.
06:55It's a big hunk of meat.
06:56Obviously, we're not going to do that.
06:57We're using a chuck eye roast here.
06:59And the great thing about the shoulder clawed and the chuck eye roast is it's got an incredible amount of
07:04beef flavor.
07:05You know, it's really rich.
07:07There's a lot of intramuscular fat.
07:09And using a five-pound chuck eye roast here, we could easily fit it on our 22-inch kettle grill.
07:14So we're going to start off by making our rub.
07:17And it's going to be a very simple rub.
07:18So we have one and a half tablespoons of kosher salt here.
07:21To that, we're going to add one and a half teaspoons of pepper and a quarter teaspoon of cayenne.
07:27And that is basically the Kreitz rub.
07:30So we'll just mix this together.
07:33So typically, you might find this cut with a nice fat cap on top.
07:37But today, ours doesn't have any fat cap.
07:39If you had a fat cap that was bigger than, say, a half inch, you might want to trim it
07:42down to a quarter inch.
07:44But a little bit of fat on this meat is pretty good.
07:46But we do want to dry it off a little with some paper towels to make sure our rub is
07:50going to stick to it.
07:51And now we're just going to sprinkle it all over with our seasoning mixture here.
07:56And the great thing about seasoning it on plastic wrap is when we wrap it up in the plastic,
08:00all that seasoning is going to adhere to the meat and just come in close contact with it.
08:06And we just wrap this up nice and tidy.
08:09I like to make sure as I start to fold it, I get all the seasoning back on the meat
08:13first.
08:15And then just wrap it in like that, wrap it in like that.
08:19Okay.
08:20So this is going to go into the refrigerator for at least 18 hours.
08:23But if you can do a full 24 hours, it'll be that much better.
08:27During that time, that salt is going to help penetrate the meat and really change the structure of the protein
08:31so they hold on to a lot more moisture as they cook.
08:33Great.
08:34All right, Bridget, before we head out to the grill with our meat that's been curing for 24 hours,
08:39we want to make a wood chip packet.
08:41And these wood chips have been soaking in water for at least 15 minutes.
08:45You can go for a little bit longer if you need to.
08:46And these are post oak chips.
08:48Perfect.
08:49Because it's Central Texas barbecue, we're using oak today.
08:52So there's two cups of chips and soaking.
08:54So we're going to put all the chips right here in the middle of a piece of foil.
08:59We're just going to fold it up.
09:01We want to make a packet that's about eight by four inches.
09:05So we'll fold in the sides.
09:08We found that this particular size, especially for our grill setups that we typically use
09:12in 22-inch kettle grill, like an eight by four-inch packet is enough to really get the chips smoking
09:17but not smother the coals beneath.
09:19Got it.
09:20So that's why it's important.
09:21Well, the smoke's an ingredient, so you've got to get it right.
09:24Yeah, you've got to get it right.
09:24Now we're going to cut two two-inch slits into the packet,
09:27and that'll be ample room for the smoke to come out and for the fire to breathe.
09:32Okay.
09:32So we'll grab our meat and we'll head out to the grill.
09:34Sounds good.
09:35All right, Bridget, we have six quarts of charcoal briquettes burning over here,
09:38and that's going to provide a really intense heat.
09:40So we're going to pour the coals into the grill,
09:42and we're going to bank them steeply on one side of the grill.
09:45So that's going to give us that high heat, but it's going to be flowing right across the meat.
09:49So I'm going to just dump these coals in there.
09:51Nice.
09:53You want to take the tongs and kind of bank them up a little bit more steeply.
09:58Right.
09:58Because you don't want any of the coals directly underneath the meat.
10:01And on top of that, we're going to throw our wood chip packet.
10:05Then we can put our grate on top.
10:09All right, we're going to cover the grill up and let that go for about five minutes
10:12so the grate can heat up and those wood chips begin to smoke.
10:15I should mention, too, that both the bottom and the top grill vents are fully open,
10:19so we get a lot of nice air circulation.
10:21Okay.
10:22All right, so the grill's been heating up for five minutes.
10:24You can see the chips are just beginning to smoke, and that's because we soaked them,
10:28so there's a little bit of delay before they ignite.
10:30Okay.
10:31We're going to clean the grill, wipe it down with a little bit of oil.
10:37Now we can throw our chuck roast onto the grill.
10:41We're going to keep it away from the fire, all the way here on the cool side of the grill.
10:45Okay.
10:46So we're going to insert our temperature probe right into the middle of the meat.
10:50Okay, and tuck that in.
10:52We're going to cover the grill and let this go for about one and three-quarter to two and a
10:57quarter hours
10:57until it hits 145 to 150 degrees.
11:00So that's about medium well right there.
11:02It'll be mostly cooked on the outside, but right in the center, it'll be just slightly pink.
11:06So when you slice it thin, it'll still retain a lot of that juiciness.
11:08Can't wait.
11:10All right, Bridget, it's been a couple of hours.
11:11We've hit 145 degrees here, so that means the meat is ready to come off.
11:16Oh, what a reveal.
11:18It's so gorgeous.
11:19And you can smell that kind of wood smoke coming through.
11:22It's so nice.
11:22So we're going to just transfer this right to our cutting board.
11:26Or my mouth.
11:28And we pull out the temperature probe, which is extremely hot.
11:32Set that aside.
11:32And then we're just going to cover this with a little oil and let it rest for 20 minutes.
11:37Okay.
11:38I'll race you inside.
11:40All right, Bridget, this roast has been resting for 20 minutes.
11:44The goal here is we're going to slice it really, really thin.
11:46And so we're just going to lean in.
11:51Just nice thin slices.
11:53You can smell how smoky that is.
11:55Absolutely.
11:55I can see it and that huge smoke ring there.
11:57That smoke ring is just phenomenal.
11:59You know, there's so much intramuscular fat throughout that everything remains juicy.
12:04So can I give you a little meat here?
12:06You can give me a lot of meat.
12:07All right.
12:07Perfect.
12:09There you go.
12:11I'm going to add a little bit for myself.
12:16Okay.
12:17We're all set.
12:18And that was just salt, pepper, cayenne, right?
12:19Salt, pepper, cayenne.
12:20That's the Trinity at Crite's Market.
12:22Nice.
12:23Central Texas style.
12:24Very simple rub.
12:25Right.
12:25Okay.
12:26So now before us, we have white bread.
12:28Every order at Crite's Market gets a stack of white bread like this.
12:32Yes.
12:33I never really eat it, but I feel like it's a symbolic gesture that needs to be on our table
12:37here.
12:38A few pickles.
12:38I'll take some pickles.
12:39I'll take some pickles.
12:40Okay.
12:41You know, it's just got a little bit of pinkness to it.
12:44It's still juicy though.
12:45Yeah.
12:46You can see that in there.
12:47Mm-hmm.
12:51Beef, salt, smoke.
12:52That's all you need.
12:53You can even try with a little slice of pickle.
12:56Mm.
12:57Good idea.
12:57I should also say that we're breaking a cardinal rule at Crite's Market.
13:00There's a sign that says, no forks.
13:03Forks are at the end of your arms.
13:06Even the very exterior.
13:08Mm-hmm.
13:08Still moist, but oh my goodness.
13:11That's the smoked bonanza right there.
13:12I love the like little lines of intramuscular fat.
13:15Oh yeah.
13:16Just a gorgeous, luxurious cut for not a lot of money.
13:19Absolutely.
13:20Like I said, it's just a ton of flavor.
13:22It holds onto the smoke really well.
13:23And it just stays juicy.
13:25Stunning.
13:26Thank you so much, Brian.
13:28This is Blue Ribbon.
13:29I'm so glad we could share it together.
13:31And you're a winner.
13:32If you want to make this great Texas barbecue,
13:35it starts with rubbing a chuck eye roast with salt, pepper, and cayenne
13:38and refrigerate for at least 18 hours.
13:41Bank charcoal on one side of the grill
13:42and add the wood chip packet onto the coals.
13:45Smoke the roast on the cooler side of the grill for two hours.
13:49So from Cook's Country
13:50and a special shout out to the folks in Lockhart, Texas,
13:54barbecue chuck roast.
13:56How you doing?
13:57I was about to say, are you picking up your fork again?
13:59No.
14:01No way.
14:02I'm never using a fork again, Brian.
14:10Once upon a time, there was an iconic condiment
14:13that got its start of all places
14:16on a dude ranch in Santa Barbara, California.
14:19In the 1950s, the Hidden Valley Ranch was a typical dude ranch,
14:23offering guests activities such as horseback riding,
14:27hiking, and fishing.
14:28But its owners, Steve and Gail Henson, also hosted banquets
14:32where they served their own house dressing
14:35made with buttermilk, herbs, and spices.
14:38Guests loved the recipe so much
14:40that the Henson started selling packets of the dry mix
14:44along with instructions for adding buttermilk and mayonnaise.
14:48It became so popular that they closed the ranch
14:51and turned it into a full-time factory.
14:54They named their product Hidden Valley Ranch.
14:57Today, the term ranch dressing is generic
15:00for this style of creamy dressing,
15:02and it's even served as a dip for pizza and chicken wings.
15:06And here at Cook's Country, we create our own spin
15:10on the classic ranch recipe
15:11to dress our tomatillo and bibb lettuce salad.
15:22Tomatillos are a husked nightshade fruit
15:24known for their firmness and their tart floral flavor.
15:28Now, usually they're cooked to soften the texture
15:30and tame the tartness,
15:31but today Kelly's got a recipe for us
15:33that uses them raw in a salad.
15:35That's right.
15:36You wouldn't expect that, right?
15:37No.
15:38Well, before I developed this recipe,
15:39I had never had them raw before,
15:41but I'm fully converted now.
15:43Okay.
15:44Because it's bright, punchy,
15:45and they make an amazing palate cleanser,
15:47especially when used in the form of a salad.
15:49So that's what we'll make today.
15:51I can't wait to try it.
15:51Yeah.
15:52So I like to start with the star of the show,
15:54which are tomatillos.
15:55These gorgeous green gems.
15:57Aww.
15:58Here I have a pound and three ounces,
16:00so a heaping bowl,
16:01and we're just going to start by taking their jackets off.
16:03I love that you called it their jackets.
16:05A little coat check.
16:06The jackets are called calyxes.
16:08The way you know that they're ripe
16:09is actually when the calyx or the jacket
16:11is a little bit separated from the fruit.
16:13So when you're at the grocery store,
16:15you really want to look for one
16:16where the jackets are starting to peel away.
16:19Okay.
16:20Now those are all off,
16:21and I'm just going to give these a little rinse off.
16:25And I like to give each one a little bit of love.
16:29Nice rub down.
16:30And I'm just going to drop them on
16:32this paper towel-lined rimmed baking sheet
16:35just to absorb any excess liquid.
16:38And now we're going to towel them dry.
16:42So we're actually going to use these tomatillos
16:44in two different ways today.
16:45A little bit in the dressing
16:47and the rest for the salad itself.
16:48Oh, clever.
16:49Yeah.
16:49So I'm just going to start by weighing them out.
16:51These tomatillos are, they're pretty dense.
16:53So this should only take one or two tomatillos.
16:55Looks good.
16:56It's about three ounces.
16:57Right.
16:57Now we're going to use this to make the dressing.
16:59Okay.
17:02So today we're going to be making
17:03a spicy tomatillo ranch.
17:05Oh, very cool.
17:06Yeah, it's super delicious.
17:08So the base of the ranch
17:09is actually going to be the tomatillo itself.
17:10And it's going to add this pop of brightness
17:13and acidity, almost like buttermilk would to ranch.
17:16Oh, that makes sense.
17:17Yeah.
17:18So I'm just going to quarter these guys.
17:22It's all going to be blended,
17:23so it doesn't need to be super precise.
17:25And because we're making a ranch,
17:26of course, we need pops of fresh herb.
17:29Mm-hmm.
17:29So I'm just going to chop the cilantro.
17:31I'm looking for two-thirds of a cup.
17:33And here I like to use
17:35both the stems and the leaves.
17:39Just pack that right in.
17:41And all of this will be built
17:42right in the blender.
17:43I love it.
17:44Nice and easy.
17:45Yeah.
17:46Super simple.
17:48Great.
17:48And we're also going to be adding some chives in.
17:50That just adds an allume-y hit.
17:52So I find that it adds a lot of complexity.
17:55And I'm just looking for
17:57two tablespoons of minced chives.
17:59Again, these will be blended,
18:00so I'm not too hard on myself
18:03with my knife skills.
18:05Looking for about two tablespoons packed in.
18:09When I think of ranch, I think of dill.
18:11Absolutely.
18:12That's what makes ranch, ranch.
18:14Yep.
18:15So for the dill,
18:15I like to just give them a rough chop as well.
18:18Just having fun with our herbs today.
18:21I am looking for a tablespoon of this.
18:23And into the blender again.
18:26And like I mentioned before,
18:27this is a spicy ranch,
18:28so we're going to add a jalapeno in there.
18:31We're going to keep the seeds in.
18:33Yeah, you are.
18:33And the ribs.
18:34Everything in there.
18:35I've just removed the stem
18:36and given this a rough chop.
18:38And all of that goes in there.
18:40Our goal today is to have
18:41a super creamy, luxurious, rich ranch.
18:45So to achieve that,
18:46I'm using one-third of a cup of mayonnaise.
18:49And I'm also adding one teaspoon
18:50of granulated garlic,
18:52as well as a half teaspoon of table salt
18:55and a quarter teaspoon of black pepper.
18:58And like I mentioned before,
19:00the tomatillos can be pulpy,
19:01so I want to blend this for a whole 90 seconds.
19:10Great.
19:11So that was a whole 90 seconds.
19:13Let's see if our patience paid off.
19:15And now I'm just going to transfer it
19:16to a serving vessel.
19:19So the dressing we'll reserve for later,
19:21and now we can move on to the salad itself.
19:24So I had a remaining one pound of tomatillos,
19:26if you remember.
19:27And so for the remaining,
19:29I'm just going to slice them
19:30as thin as possible.
19:31And I like to slice them
19:33with the stem side down
19:34just to anchor it a little bit.
19:35It's flatter that way.
19:37Why make life harder?
19:39And I start by slicing one half.
19:42I like to give the tomatillo a little rotate
19:44and then start on the other half.
19:47And I'm going as thin as possible.
19:49You want to aim for about
19:50an eighth of an inch
19:50to a quarter of an inch.
19:52And like I mentioned before,
19:53the tomatillos are actually quite tart.
19:55So I want to give them a little extra love
19:57just to balance out their flavors.
19:59So I'm going to do that by macerating them.
20:01Okay.
20:01Which basically just means
20:03coating them in some sugar.
20:05Here I have one teaspoon
20:06of granulated sugar
20:08as well as
20:09a half teaspoon of table salt.
20:11And that salt and sugar
20:12is really going to do several things.
20:14It's going to infuse with the pulp
20:17to add a sweet and savory balance
20:19to the fruit.
20:21But while it's doing that,
20:22it'll also draw out
20:22any excess moisture
20:23so that our salad isn't waterlogged.
20:26And it'll also help to
20:27soften the skin slightly
20:29and just soften the fruit overall.
20:31So how long do you have to let them sit?
20:32So I'll let these rest for 10 minutes
20:34and just let the salt and sugar
20:36do its work.
20:36Okay.
20:37So it's been 10 minutes
20:39and let's see
20:40what the macerating did for us.
20:42Oh, look at all that liquid.
20:43Yeah.
20:43That would have ended up
20:44in our salad.
20:45And the flavor of the tomatillo
20:47is super concentrated as well.
20:48So I'm going to drain that out
20:50because I'm not looking
20:52for that to be in my salad.
20:54And here I have the leaves
20:56separated from one
20:58seven ounce head
20:59of butterhead lettuce,
21:00sometimes called bib
21:01or bossan variety.
21:02Just going to add the tomatillos
21:03right on top of the lettuce.
21:07And using my hands again,
21:08I find this just to be
21:09the most gentle way.
21:10Mm-hmm.
21:11I'm just going to give these
21:12a toss together.
21:13And now that these have
21:15mingled a little bit,
21:16I'm just going to start
21:17to platter them.
21:18So you really want to find
21:19the biggest platter
21:20that you own for this salad.
21:22And that really just helps
21:23all the leaves breathe
21:25and everything to have
21:27a lot of room to spread out.
21:28Mm-hmm.
21:29And I find that liquid
21:30can begin to pool
21:31along the bottom.
21:32None of that is attractive.
21:33So we really want
21:34to let everything shine.
21:36And now that we have
21:37everything nice and spread out,
21:39we have a big canvas
21:40for drizzling our dressing over it.
21:42So this is the dressing
21:43we made before.
21:44And I'm just going to drizzle
21:46a half cup over the salad.
21:48And the remaining dressing
21:49you can pass on the side
21:50during dinner,
21:51or you can save that
21:52in the fridge for up to four days.
21:54Oh, nice.
21:55Yeah.
21:55Right on top of this,
21:56continuing the green on green
21:58on green,
21:59roasted salted pepitas,
22:01also known as pumpkin seeds.
22:03And I'm adding about
22:04two tablespoons here.
22:05This just adds
22:06another pop of color,
22:07but also some crunch
22:09and a nice salty burst.
22:11Ready to dig in?
22:12Yes.
22:13Great.
22:13Give you some nice balance
22:15of leaves and tomatillos.
22:17Mm.
22:19I can't wait to try this.
22:21All right.
22:23I'm going right in for a tomatillo
22:24with a whole bunch of dressing on it.
22:26Nice.
22:29Mm.
22:30You get the tartness
22:31of the tomatillo,
22:32but it's mellowed.
22:33It's rounded on the back end
22:34because of,
22:35I think, the macerating.
22:36Oh, there was a little heat
22:38in the jalapeno.
22:39Oh, but it's good.
22:40It's good.
22:42That's a really good ranch.
22:44It's like a modern version
22:46of a ranch.
22:46You're right.
22:46The acidity is there,
22:48the creaminess from the mayonnaise,
22:50but it tastes greener.
22:51It tastes fresher.
22:52And I find that
22:53even though it's spicy
22:55and herbaceous,
22:56the sweetness of the tomatillos
22:58kind of acts as a balance.
22:59Yeah.
23:00And the butter lettuce
23:01is almost like a nice mild foil
23:03because you've got the
23:04spiciness of the dressing,
23:05you've got the tartness
23:06of the tomatillo,
23:07and then just the mild
23:08butter lettuce.
23:09How do you feel
23:09about raw tomatillos now?
23:10Mm.
23:11I love it.
23:13Kelly, this is really
23:14eye-opening and delicious.
23:16Thank you for showing me
23:17how to make it.
23:17Thank you for joining me.
23:19If you want to make
23:20this super green tomatillo salad,
23:22start by blending
23:23the tomatillos
23:24with lots of fresh herbs
23:25and mayonnaise
23:26to make a punchy dressing.
23:27Macerate the tomatillos
23:28and let them drain
23:29for 10 minutes,
23:30then assemble the salad
23:32on a wide platter.
23:33From Cook's Country,
23:35Kelly's very own
23:36tomatillo and bibb lettuce salad
23:37with tomatillo ranch.
23:39You can find this recipe
23:40and all the recipes
23:41from this season,
23:42along with our product reviews
23:44and select episodes
23:45at our website,
23:46cookscountry.com slash TV.
23:49You know,
23:50I didn't even mention the pepitas.
23:51I love their little
23:52crunchy, salty bites.
23:55They really pop up in there.
23:56Mm-hmm.
23:56Mm-hmm.
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