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It's been almost 10 years since my golden days of bumming around Central and Southeastern Europe, but some of my favorite memories are of eating these grilled skinless sausages on the streets of Sarajevo, Belgrade, and Zagreb for breakfast, lunch, and dinner. Since then, I've made a few...

Oh my! I need to start using my rotisserie more often. Very nicely done!

Wow, I just ate, but I could go for some of that! I got a rotisserie for the Weber earlier this summer, and this just shot to the top of the "to do" list. Thanks for sharing.

Another vote for Sahlens from a native New Yorker. As for a decent Bay Area substitute, Caspers fills the void. And if you're feeling bold, make your own. Because nothing impresses the guests like a 5 foot frankfurter.

Currently teaching 6th grade Language Arts and Math. I'd like to open a food truck some day, though.

Does Ruhlman get too much of the credit? When I read Soul of a Chef, sure, it's nicely written, but Polcyn's the genius here, right?

That looks awesome! Is your wine cooler set up specifically for meat curing? Is pancetta like bacon where the humidity control isn't so important? I'd like to get a wine cooler going with a few tweaks and some weird meat in it!

Impressive, John! It's really getting there. Pics look great, IMO.

You mean you reheat your pulled pork? Me, I like to see the coagulation in my leftovers. Okay, real answer... foil/apple juice/oven/300 Not meant to be a thread hijack at all, but, (let me do it anyway ) anyone ever try cold pulled pork? Just the thought gives me chest pains, but it'd...

Oh, man! That looks insane!!! How'd the eggs turn out in the end?

Sounds great. I have Dr. BBQ's book, but I haven't made his burnt ends yet. Pics aren't working though.

This is just me, but my holders have been gathering dust since I got my performer. If I'm going indirect, I just bank the coals to one side. Haven't seen a need yet to do coals on both sides. Though I can certainly see wanting to have heat on all sides.

I'm always looking for ways to save space. Cheap too!

Why would you want Coca Cola decals on your grill? Is your BBQ sponsored by Coke? Because that would be pretty sweet. But the random ads confuse me. I'd like to open a new grill one day and find Iron Maiden decals on it. That would get me excited! (Don't mind me, I'm not a hater, I'm just...

I haven't used one in quite a while because I went through 2 or 3 different ones in a year and swore them off, but I'll say the garlic press. I don't know, the cleaning always bothered me. And there's something about cutting garlic by hand that appeals to me. Maybe it's that scene from...

Thank you for the great pics, Jim. I love beef ribs, especially now that I've learned how to cook them properly. You've got it down!

This is as goood as it gets for California restaurant BBQ IMO. No shortcuts here. The Yoder is legit. Excellent beer selection, good ambiance (sit on the porch), and tasty meats. I've had the pulled pork a couple times and enjoyed it. My wife loves the smoked chicken salad.