Diners, Drive-Ins and Dives Season 2009 Episode 30 Barbequed, Baked and Brined

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri takes viewers on a flavor-filled trip through three different restaurants that are known for their delicious and unique methods of preparing meat.

First up is a barbecue joint in Des Moines, Iowa, where the pit master slow-cooks meats for up to 14 hours to achieve maximum tenderness and flavor. Guy gets to sample a variety of dishes, including tender brisket, juicy pulled pork, and fall-off-the-bone ribs. The restaurant's homemade barbecue sauce takes things to the next level, adding the perfect balance of sweetness and tanginess to each bite.

Next, Guy heads to a bakery in Silver Spring, Maryland, where the owner has perfected the art of baking chicken to perfection. Using a unique brine and seasoning blend, the chicken is incredibly juicy and flavorful, with a perfectly crispy skin. The bakery also offers a variety of other baked goods, including pies and pastries, but it's the chicken that steals the show.

Finally, Guy visits a restaurant in San Francisco that specializes in innovative takes on classic Southern dishes. Here, he samples a smoked pork chop that has been brined in a mixture of apple cider and brown sugar before being smoked to perfection. The result is a tender and flavorful chop that is unlike anything else out there.

Throughout the episode, viewers get a glimpse into the techniques and ingredients that make each of these restaurants stand out. From slow-cooking to brining to smoking, there are endless ways to prepare meat, and each of the restaurants featured in this episode has found a way to do it just right. Whether you're a fan of barbecue, baked chicken, or Southern-style pork chops, there's something for everyone in this episode of Diners, Drive-Ins and Dives.