Most kebab recipes call for skewers that have been presoaked, but sometimes it's too late and you already started cooking. To solve that dilemma, Brown stores his skewers directly in an old water bottle, fills it with water, and keeps it in the fridge so they're always ready. The best part? Once you unscrew the cap, the skewers float up to the top so you don't even have to get your hands wet. See how to do it here.