00:26 - Hi

00:27 - my name is Matt Kowalski

00:28 - owner of hogg's hollow salone.

00:30 - We bought this place

00:31 - back in two thousand and

00:33 - eight

00:33 - and took about a year renovation

00:35 - it used to be called new Titus

00:37 - in.

00:38 - Which was formed

00:39 - in nineteen forty nine.

00:41 - While we bought it we.

00:44 - Pretty much got

00:44 - into the whole interior

00:45 - and everything and

00:46 - add on a bunch of

00:47 - different areas.

00:48 - We are known for bbq food.

00:51 - Our orange crush drinks

00:52 - orange crush flights.

00:54 - And it's a very

00:56 - popular destination ride

00:57 - place for motorcycles

00:59 - and copy all cars.

01:01 - Antique cars.

01:02 - Come in here and we

01:03 - do a lot of events here

01:04 - we're known for our music.

01:06 - We do a lot of outdoor

01:07 - entertainment on the

01:08 - big stage and then

01:09 - we have bands inside.

01:11 - And also all we do

01:12 - a lot of charity work

01:13 - with that stuff also

01:14 - for the can nudity.

01:16 - Pitches and it helps a lot.

01:18 - An hour in the

01:20 - dining room

01:21 - that seats about sixty

01:23 - sixty five people.

01:25 - This was an add on

01:26 - and two thousand

01:27 - and fifteen I believe we

01:28 - added this section

01:29 - on that action this used

01:31 - to be part of the parking lot

01:32 - and a step behind

01:33 - me here was actually

01:34 - outside.

01:35 - Saturday nights or

01:36 - later at night we clear

01:37 - tables out we have

01:38 - the local bay bands

01:39 - that play here

01:39 - inside for later at night.

01:41 - Or Thursday night

01:42 - we have a line dancing.

01:44 - That's a mix

01:45 - mixture of older people and

01:47 - high school kids

01:48 - are coming out for it

01:49 - there's something

01:50 - they enjoy too.

01:52 - Dollar bills on the wall that

01:53 - just started way back when.

01:56 - Somebody else signs

01:57 - it when you open up

01:57 - a restaurant or something

01:59 - saying good luck.

02:00 - Then everybody

02:00 - just started signing

02:01 - their dollar name and

02:02 - stickler on the wall.

02:05 - An hour in the original bar

02:08 - this was the original sized

02:09 - bar when we bought it.

02:10 - It was totally gutted

02:12 - and remodeled.

02:14 - The entrance used to be

02:15 - over there by the doorway there

02:16 - and the bar went straight

02:18 - across the wall they're.

02:20 - Down the hall we added on.

02:21 - Cooler space and restrooms

02:23 - in an office down there.

02:25 - This seats about thirty

02:27 - five people with about

02:28 - eighty people around the bar.

02:30 - The Moscow mule cops

02:31 - hanging area you can see.

02:33 - Started off with order

02:34 - about four to eight

02:35 - of them just for

02:36 - Moscow mules when they

02:37 - one day became popular.

02:39 - And then people

02:40 - who don't really drink

02:41 - Moscow mules asked

02:42 - if they could have.

02:44 - Buy a cup copper

02:45 - shop for their drink

02:46 - when they come

02:46 - in and leave it here

02:47 - back behind me to my left here

02:49 - is the new kitchen that we built

02:51 - back in two thousand and.

02:53 - Fourteen I believe

02:54 - we built that.

02:55 - And made a larger because

02:56 - we expanded with our food got.

02:58 - More popular we started the bbq

03:00 - two thousand.

03:01 - Late two thousand and

03:02 - thirteen I believe it was.

03:04 - Before that we used to do

03:05 - the same as everybody else.

03:07 - All the burgers the steaks

03:08 - the cheese steaks and

03:09 - chicken dinners

03:10 - and every you know

03:11 - it's the same thing

03:12 - that everybody

03:13 - else was doing that I knew

03:14 - to be different we had to

03:15 - have something different so we.

03:16 - Came up with barbecue

03:18 - and knew nobody else

03:18 - was doing it in the air for

03:20 - forty

03:21 - four.

03:21 - Miles away.

03:23 - So after about one

03:24 - thousand dollars wasted meat

03:25 - and figure it out I think we've

03:27 - got it down pretty decent.

03:31 - And now we're upstairs

03:32 - and originally this was about

03:34 - I believe seven.

03:36 - Different bedrooms

03:37 - for the hotel license with

03:39 - the bathroom at either end.

03:41 - And we converted this over

03:42 - the first time we had was.

03:44 - Tables up here and

03:45 - at the time there's

03:46 - probably enough

03:47 - tables for sixty people.

03:49 - And durant co David

03:51 - when staffing got low I

03:54 - decided to build another

03:55 - upstairs bar up here.

03:55 - Too

03:56 - and have still a couple

03:57 - of tables over here.

03:59 - So we'll have to have as

04:00 - many servers as we can.

04:02 - Service this place with two

04:03 - to three instead

04:04 - of the forty five

04:05 - and also a function

04:06 - we put in to garage

04:07 - doors that open up

04:08 - to the outside of the

04:09 - large deck

04:10 - and the main bar

04:11 - here that's upstairs

04:12 - can serve for out on

04:13 - the deck amid a lot of

04:15 - these are for that

04:16 - these poor girls

04:16 - going up and down

04:17 - the steps with

04:18 - drinks all the time.

04:20 - Also a pair of reality

04:21 - bourbon war we put

04:22 - a shelf up here and

04:23 - we have one more

04:24 - available to give them

04:25 - because stuff was kind of

04:26 - tough to get rid

04:27 - of the state stores

04:28 - but we get different

04:29 - types of bourbon

04:30 - and this area

04:31 - notices a lot of people that.

04:34 - Like the bourbon

04:35 - and joined bourbon

04:36 - clubs and whatnot like that.

04:38 - So we started a bourbon warm

04:39 - plus I have a good friend that

04:41 - drinks a lot of bourbon

04:42 - so it was mostly for him.

04:44 - We are now on the outside patio

04:47 - and

04:48 - during the summertime

04:49 - everybody wants to sit outside

04:51 - so you can never have

04:52 - too big of a patio

04:53 - I wish.

04:54 - We needed to add on to those.

04:56 - Seats about seventy

04:57 - five on this one and

04:59 - one about three years

05:00 - ago we added a side

05:01 - patio that seats

05:02 - about forty over there.

05:04 - On sundays from two to five.

05:07 - We have

05:08 - a

05:08 - single

05:09 - acoustic person

05:10 - out here or dual.

05:11 - Maybe three piece band sometimes

05:13 - a big US out here

05:13 - from two to five.

05:15 - Although in this

05:16 - this is the most

05:17 - popular time the summer

05:18 - here to eat outside

05:19 - but we also have in the

05:20 - spring.

05:21 - And we keep it open

05:23 - fall to late fall with

05:25 - the space heaters as

05:26 - long as you know we can.

05:26 - Heat up.

05:27 - Comfortable with like a sweat

05:29 - jacket or light coat on here

05:31 - and fill down we still

05:32 - serve in the wintertime inside

05:34 - we have plenty of room

05:35 - on the inside for yours too.

05:38 - We are now an

05:39 - outside area on

05:40 - the main stage of the

05:41 - outdoor bands that we

05:42 - usually have mostly on

05:44 - Saturdays at any time they

05:45 - started about six

05:46 - to seven o'clock

05:47 - try to get a lot of.

05:48 - Tribute bands out here

05:50 - Lacey DC tribute band

05:52 - Molly crew on we just had here

05:53 - Eddie money tribute band.

05:55 - We also have a journey

05:56 - tribute band coming up we hope

05:58 - a lot of events out here

05:59 - we have our wine tasting.

06:01 - Events festival that

06:02 - comes out here and

06:03 - we get a lot of vendors

06:04 - sell up with their

06:05 - craft vendors local food vendors

06:07 - and we just had in June our

06:09 - of death

06:10 - and that was a

06:12 - benefit for the local fire

06:15 - company some hellfire

06:15 - company we hosted we had

06:15 - the wall death here we had food

06:17 - vendors we had

06:17 - close being apparel

06:19 - it was a pretty busy weekend

06:21 - and it's very popular

06:22 - every year when we have it.

06:24 - We didn't have it there

06:25 - on cobit we skipped a year

06:26 - but we

06:27 - definitely be bringing

06:27 - that back next year.

06:29 - We also have an

06:30 - outdoor bar area that used

06:31 - to be an actual old

06:32 - chicken Coop that we

06:33 - turned into an outdoor bar

06:35 - and

06:36 - we have some

06:37 - chaos catering events

06:39 - out here for class reunions.

06:41 - We do a lot of catering.

06:43 - And we also have a trunk

06:44 - or treat for the kids in the

06:47 - Halloween time.

06:48 - We do a lot of

06:49 - charity work out here.

06:51 - I know the neighbors

06:52 - pump a lot of noise

06:53 - but sometimes our

06:54 - noises for charity also

06:56 - we hold a lot of bike

06:56 - runs out here though

06:57 - which are also it's

06:58 - not just our bike run

06:59 - by a lot of the other bike runs

07:01 - people that are doing

07:02 - charity bike runs for

07:03 - other charities come to

07:04 - US and want a hosted here

07:06 - are making a stop

07:07 - for charity and.

07:09 - We did.

07:10 - Our charity for the

07:11 - wall death was for a

07:13 - local fire company

07:14 - and also the local police

07:15 - bar creek police.

07:17 - And that worked very well.

07:19 - Outside we have some

07:20 - games.

07:21 - We have cornhole we have

07:23 - horseshoe pit connect four game

07:25 - for the kids to play with.

07:28 - And out here we have a lot to do

07:30 - from starting in the

07:31 - spring early spring

07:32 - long as the weather

07:32 - is nice until late fall

07:34 - it all depends on the weather.

07:36 - I.

07:38 - I'm here with Mick Kowalski

07:39 - owner of hogg's hollow saloon.

07:41 - How long has this

07:42 - restaurant been in operation.

07:44 - Since two thousand and eight.

07:46 - Can you talk about

07:47 - your background and

07:48 - what inspired you to

07:49 - open up the restaurant

07:50 - didn't have much of a

07:51 - background in.

07:52 - Restaurant food or

07:53 - bar.

07:54 - I.

07:56 - Own a construction company

07:57 - still on it

07:58 - and one day come

07:59 - driving by here to go to

08:00 - home depot for personal

08:02 - stuff a home and.

08:03 - It's all for sale

08:04 - sign and thought.

08:05 - Like every other

08:06 - guy would think.

08:07 - That's going to be fun.

08:09 - But then they don't

08:09 - know how much

08:10 - hard work is put

08:11 - into these places.

08:12 - And.

08:13 - Ended up buying it.

08:15 - Just.

08:16 - Follow be fun.

08:18 - Why did you choose this specific

08:19 - location open the restaurant

08:20 - well

08:21 - born and raised here

08:22 - and.

08:24 - Frankly this is

08:24 - the spot that was here

08:26 - since nineteen forty nine.

08:27 - Mr

08:28 - tendonitis owned it.

08:29 - For many years.

08:31 - And there's a.

08:32 - Just a small bar

08:33 - downstairs where

08:34 - all the local guys have a drink.

08:36 - Can you talk about

08:37 - the work you've done

08:38 - since opening the

08:38 - restaurant and the changes

08:39 - that you've made

08:40 - over the past few

08:41 - years here yeah it

08:41 - was a small bar we.

08:43 - Got it totally down

08:44 - to the cinder block

08:45 - walls and then we

08:46 - added on the front edition.

08:48 - Restroom area new kitchen this

08:50 - outside patio that

08:51 - we're sitting on now

08:53 - this is all added

08:54 - on them and we've

08:55 - taken out over by

08:56 - seventy five pine trees

08:58 - in this area

08:59 - and open it up to the yards and

09:01 - so we have an outdoor

09:02 - events and stuff like that.

09:04 - What kind of food

09:04 - is hog tolerant

09:05 - offer.

09:07 - Our main thing is when

09:08 - one for our bbq food

09:09 - like I said before.

09:10 - Y'all wanted something

09:11 - different so came

09:12 - up with bbq food

09:13 - but we also offer

09:15 - really good burgers people love

09:16 - our burgers and

09:17 - cheese steaks and er

09:18 - we have some dinners

09:20 - salmon and.

09:22 - Salads

09:23 - more popular.

09:25 - Why do you think barbecues

09:26 - become so popular

09:27 - at this restaurant.

09:29 - At this restaurant

09:30 - it took a while but I think

09:32 - we've got it down pretty good

09:33 - I know now these

09:34 - times now everybody

09:35 - does barbecue in

09:36 - their own yards and.

09:38 - The restaurants are starting

09:39 - to pick it up and

09:40 - starting to do it

09:41 - I just think it's an

09:42 - act of something

09:43 - different than what

09:43 - everybody thought was from

09:45 - only down south.

09:46 - Barbecue restaurants were only

09:48 - popping up down south until.

09:50 - We started

09:51 - doing here local

09:51 - Pennsylvania areas.

09:53 - Were the most popular

09:54 - drinks people water at the bar.

09:56 - Here I'd definitely have

09:57 - to say the orange crush

09:59 - or

09:59 - mostly the orange crush like I

10:00 - said we have eight

10:01 - different flavors

10:02 - but definitely the orange crush.

10:04 - That started off.

10:05 - With

10:06 - me and my wife have a house in

10:07 - Bethany beach area

10:08 - and go down there.

10:10 - In the last twenty some years.

10:12 - There is a place

10:12 - down there known for

10:13 - the the crushes down

10:14 - there that's where it

10:15 - started I'm not

10:15 - taking credit that I

10:16 - came up with that

10:16 - drink but that's what I

10:17 - started and I thought to myself

10:19 - when nobody makes

10:19 - those back home.

10:21 - So we started bringing

10:22 - them back home

10:23 - and then we started

10:24 - doing the flights I don't

10:25 - think they do the

10:26 - flights or the buckets.

10:26 - We do too.

10:27 - We came up with that idea.

10:29 - What are the different flay

10:30 - for the orange crushes

10:31 - you mentioned eight different

10:32 - we have the orange

10:33 - blueberry mango peach

10:35 - lemon.

10:36 - Raspberry

10:37 - watermelon.

10:40 - Vessel.

10:42 - What is your favorite

10:43 - dish at the restaurant.

10:44 - My favorite dish.

10:47 - Probably has to be the salmon

10:48 - is my go to when I'm hungry

10:49 - but believe it or not or the.

10:51 - Or the ribs.

10:53 - What's your favorite

10:54 - drink at the restaurant.

10:56 - Wow I'll have to say

10:57 - crown apple and sprite

10:58 - I got one drink

10:58 - home they'll probably

10:59 - the only bar owner that doesn't

11:01 - like a beer.

11:02 - Or wine.

11:04 - What's your favorite part been

11:05 - about owning the restaurant.

11:07 - The people.

11:09 - And the community that people

11:10 - come in and the people you meet.

11:12 - And the people that

11:12 - help out I mean when

11:13 - I say we do charity

11:14 - stuff here it's not US

11:15 - doing it ourselves it's.

11:17 - The community

11:17 - pitching in and doing it

11:18 - you know they're

11:19 - just we're just hosted

11:20 - this is just the area

11:21 - where they habitat.

11:22 - We just did the

11:23 - one for the teens

11:24 - local teen center

11:24 - and those kids.

11:26 - Hustled and

11:26 - put some baskets and stuff

11:28 - together to raise money.

11:29 - Was all them.

11:31 - That did it.

11:32 - How would you describe the

11:33 - atmosphere at

11:34 - how tall is full and.

11:35 - Laid back.

11:36 - Way back

11:37 - and

11:38 - no nonsense this laid

11:39 - back relax have fun enjoy.

11:41 - Food company drinks.

11:43 - We get on.

11:44 - From

11:45 - young kids.

11:47 - To middle age and

11:48 - older people we get a

11:49 - lot of different type

11:50 - of bikers in year and

11:51 - everybody just mingle

11:52 - very well with the families that

11:54 - come here and the bikers and.

11:56 - Anybody else.

11:58 - You come up with the

11:58 - name of the restaurant

11:59 - hogg's hollow nobody

12:00 - asked that question.

12:02 - Started off with

12:04 - one we started

12:05 - remodeling the place

12:06 - and.

12:07 - I found an old

12:08 - newspaper clipping

12:09 - can't remember was dated to.

12:11 - But outback here there was a.

12:13 - Building called

12:14 - the grange building.

12:15 - Is I

12:15 - guess a.

12:17 - Town hall type place

12:18 - and there was a band playing

12:20 - there called the hog's hollow.

12:22 - Hooting Annie or something

12:23 - like that it was called.

12:24 - Nathan.

12:25 - That'd be a good idea because

12:26 - this package is

12:26 - called the hollow

12:27 - and then I thought

12:28 - hogs for the food.

12:29 - The pork but also there

12:31 - was a run on it for the bikers.

12:34 - Can you talk about the

12:35 - way how tall someone

12:36 - has been involved

12:36 - in the local community

12:37 - I know you touch on it just a

12:38 - bit keep talking

12:39 - about their Luis.

12:40 - Yeah we.

12:41 - Like I said we.

12:42 - Host a lot of events

12:43 - here for charity.

12:44 - For local fire companies

12:46 - our police department.

12:47 - a

12:48 - new center

12:49 - beyond violence for

12:50 - the women's center.

12:53 - School school events we

12:55 - sponsor some softball teams

12:56 - wrestling teams baseball teams.

12:59 - Our daughter does a

13:00 - better local Benton rodeo.

13:03 - Response of that.

13:05 - So it's.

13:06 - Able I mean why I say we're able

13:08 - to sponsor and

13:09 - donate that's not my.

13:10 - Community when

13:11 - they come here and.

13:12 - Support US we're supporting

13:13 - them back

13:14 - that's kind of their

13:15 - support it not just US.

13:18 - What impressions do you want

13:19 - customers have

13:19 - when they visit here.

13:21 - Impression that they

13:22 - had a good time that

13:23 - they got a good meal

13:24 - for a good price and

13:25 - drinks and.

13:26 - They got to meet

13:27 - some nice people

13:28 - and come back and.

13:29 - That's what happens

13:30 - here they come

13:30 - back and they met

13:31 - somebody here and.

13:32 - They come back and visit and

13:33 - pick up the conversation

13:34 - where they left off.

13:36 - What hopes do you have for

13:37 - the future of hog's house alone.

13:39 - The future.

13:42 - While we can't expand any more.

13:44 - Helpfully it is it's

13:45 - tough we can't

13:46 - expand any more

13:47 - as far as seating but

13:48 - we're thinking about

13:49 - where some extra

13:49 - land out here we're

13:50 - thinking about putting

13:51 - maybe a campground or maybe.

13:53 - A wedding venue.

13:56 - Nikolsky thanks for

13:56 - your time thank you.

14:00 - An hour in the

14:00 - kitchen here or with

14:01 - Brendan he's been

14:02 - with me for about.

14:04 - Seven years I believe.

14:05 - We're going to demonstrate

14:06 - how we do our brisket.

14:08 - Which is very popular

14:09 - here we offer as a dinner.

14:11 - A sandwich.

14:13 - Brisket salad is popular.

14:16 - So brother wants to start

14:18 - cutting it open and

14:19 - what was

14:20 - started doing first.

14:22 - Open up the package

14:23 - and chairman off

14:24 - the fat unfortunately

14:26 - there's a lot of waste and fat

14:28 - the price of meat

14:29 - becomes weighed Insulin

14:30 - that is weighed in

14:31 - with the meat itself.

14:34 - But you definitely

14:35 - have to get all

14:36 - that hard fat out

14:37 - or ruin a brisket.

14:40 - And I tried when we

14:43 - first started trying this out.

14:50 - By just.

14:50 - Put rub on it and throw it in a

14:52 - smoker didn't know any better.

14:54 - As.

14:57 - We go through about twenty to

14:58 - twenty five loafs

14:59 - of brisket a week.

15:25 - Grill leave some fat on though

15:27 - that does help.

15:56 - Comes

15:57 - about thirty five pounds.

15:59 - Are all said and done.

16:00 - Are looking at maybe anywhere

16:01 - from twenty to

16:02 - twenty five pounds.

16:05 - So we lose a good

16:05 - ten pounds or so of fat.

16:12 - Reach I get in

16:14 - a brisket

16:14 - pre trimmed.

16:16 - But we are still spend the

16:17 - same amount of time trimming.

16:19 - Third trim off

16:20 - to get

16:21 - to where we

16:21 - were

16:22 - acceptable for US.

16:24 - So

16:24 - just went back to.

16:25 - Trim it yourself.

16:54 - Takes we do usually

16:55 - would do anywhere

16:57 - from five to six or

16:58 - so loaves at a time.

17:00 - So it takes a good.

17:02 - Twenty minutes or half

17:03 - hour to trim all of them up.

17:05 - And then we

17:06 - put the rub on it

17:07 - and then head for the smoker.

17:10 - The most time consuming is the

17:12 - trimming part of it.

17:16 - Unfortunately

17:17 - with our smokers.

17:19 - Outside and it's insulated

17:21 - and we don't have to babysit the

17:22 - temperature we

17:23 - set the temperature

17:24 - stays at.

17:25 - Summertime wintertime

17:27 - stays at one eighty.

17:53 - Brisket Robin and we also use

17:55 - the same briscoe

17:56 - rub on our ribs also

17:57 - and it has a

17:58 - brown sugar in it.

18:00 - Paprika.

18:01 - Smoked paprika.

18:03 - Black pepper

18:04 - poster saw

18:05 - garlic powder onion.

18:07 - Powder.

18:08 - Mustard powder

18:09 - in about two three other

18:11 - ingredients is that.

18:13 - We put in ourselves.

18:18 - Allows.

18:19 - To put some rub on it.

18:37 - Get a good

18:38 - rub on there

18:39 - get.

18:40 - Into the meat.

18:42 - I like to do both sides of it.

18:59 - One that will go

19:00 - on a smoker for.

19:01 - About.

19:01 - Start off with five hours.

19:03 - And we pull them out

19:05 - and we wrapped them in foil

19:06 - three layers of

19:07 - foil with some mile.

19:10 - Pabst blue ribbon light beer

19:12 - or any light beer.

19:13 - Domestic light beer

19:13 - works for moisture.

19:15 - And it goes back in

19:17 - the smoker and it's in

19:20 - there for approximately

19:20 - another twelve hours.

19:21 - So in the morning

19:21 - when I come and do my

19:22 - stuff here and take

19:23 - the meat off the smoker.

19:24 - Let US sit and

19:25 - cool only cover it up.

19:27 - And I will take it

19:29 - out to the smoker

19:31 - which is right

19:32 - outside the store.

19:35 - And we heated up to about.

19:47 - One hundred and eighty degrees.

19:48 - We put in.

19:49 - Smoke with cherrywood

19:50 - which goes in the air.

19:52 - And we use

19:53 - cherrywood because it's

19:54 - more popular around

19:54 - they're easier to get.

19:56 - Apple we prefer apple

19:58 - but just can't get apple.

19:59 - As.

20:00 - Ready.

20:01 - As we need it.

20:02 - And.

20:03 - We.

20:04 - Let it.

20:05 - Turn the switch

20:05 - on let it rotisserie.

20:07 - Be about.

20:08 - Ten racks in here will

20:09 - put our wings in here.

20:10 - Brisket.

20:11 - Ribs.

20:12 - Pork.

20:13 - Were known for jalapenos

20:15 - bacon wrap polyps.

20:17 - I can't even keep them on the

20:18 - the cooler.

20:19 - They go so fast

20:20 - we smoke them in here.

20:23 - And this is our final product

20:24 - out of the smoker

20:25 - with our brusca.

20:26 - And.

20:28 - Like I said before

20:28 - we do a brisket

20:29 - dinner we do the

20:30 - brisket sandwich

20:31 - salad.

20:32 - We used to do a brisket wrap but

20:34 - this gets too messy

20:35 - and

20:36 - we also use the

20:37 - briscoe brothers la chose

20:38 - the brisket nachos pulled pork

20:40 - nachos beef nachos

20:41 - chicken nachos.

20:43 - Especially fries or

20:44 - booze sell like crazy

20:45 - with the brisket

20:46 - and pulled pork on it.

20:49 - Sample of that.

20:52 - And this is

20:53 - our popular

20:55 - orange crush.

20:56 - We saw a lot of these

20:57 - throughout especially

20:58 - in the summertime

20:59 - so it's so refreshing.

21:00 - And we go through probably.

21:03 - Twenty to thirty cases

21:04 - of oranges a week

21:06 - and what's in it is our.

21:07 - Orange vodka an

21:08 - ounce of orange vodka.

21:10 - And also over.

21:12 - Triple sec.

21:15 - The rest is fall up with

21:17 - fresh squeezed

21:18 - orange juice.

21:20 - Add.

21:24 - A splash of sprite.

21:27 - And it's very

21:27 - important that use fresh

21:29 - squeezed orange juice

21:29 - because of very many

21:30 - people they'll try to copy US

21:32 - and they ruin it

21:32 - by buying a carton.

21:34 - Just doesn't taste the same.

21:36 - And it also comes in.

21:37 - Buckets here.

21:39 - You get a crush bucket

21:40 - but we also have

21:41 - flights of them and we

21:42 - have about eight

21:43 - flavors standard flavors

21:45 - and you get four flavors

21:46 - of the

21:47 - crushers.

21:48 - Of the eight.

21:50 - And the summertime

21:51 - we offer some variety of

21:52 - watermelon or raspberry

21:54 - we change it up a

21:55 - little bit in the summer.

21:57 - And I.

22:21 - I.