Ep 2. Dis-Kabob-Ulated

In season 9 episode 2 of Good Eats, titled Dis-Kabob-Ulated, host Alton Brown takes on the world of kabobs. Brown explores the anatomy of a kabob, breaking down the various parts and explaining the purpose of each. He also delves into the history of kabobs, tracing their origins back to ancient Persia and examining how they became a culinary staple in Middle Eastern and Mediterranean cultures.

Throughout the episode, Brown offers tips and tricks for perfecting the art of kabob-making. He discusses the various types of meat that can be used, including beef, lamb, and chicken, and demonstrates how to properly marinate and season each variety. Brown also explains the importance of choosing the right skewers, and how to safely and efficiently thread the meat and vegetables onto them.

One of the key focuses of the episode is the use of wooden skewers versus metal ones. Brown offers a detailed explanation of the pros and cons of each material, and how to properly soak wooden skewers to prevent them from burning on the grill.

Beyond the basics of kabob-making, Brown also dives into the world of "kabobology." He explores the concept of food on a stick throughout various cultures and cuisines, including Japanese yakitori, Thai satay, and even American corn dogs.

Throughout the episode, Brown infuses his trademark wit and humor into the mix, making for an entertaining and educational viewing experience. He shares personal anecdotes and tips from his own experiences with kabob-making, as well as showcasing cutting-edge techniques and tools to take your kabobs to the next level.

Overall, Good Eats season 9 episode 2, Dis-Kabob-Ulated, is a comprehensive exploration of the world of kabobs, offering a wealth of knowledge and practical advice for home cooks looking to up their kabob game. Whether you're a seasoned grill master or a novice cook, this episode is sure to leave you hungry for more.