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I am still amazed by how little fuel a KK uses to do its job. This is my 16KK fire basket after 12 hours of cooking low and slow. A 3kg lump of pig. The capocollo - pig neck and shoulder. Closest US cut is a pork butt.

Neglected beds of Zucchini have large veggies on the vine, they're not the best once past a size and often overlooked . I scoop out the inards seeds and create the cavity where you can make the stuffing of choice. Today it was a Mexican base with a triple chesse topping and then drizzled with a marinara sauce.

@David Chang I took your question seriously and devised a test for our Italian friends. I showed them a picture of your proposed cake/bread. They immediately said "columba" followed by "Easter/Pasqua". Test No 1 passed. I then asked if it could be eaten at any time of year. They said "why not, but how?" I explained that you were in Hong Kong and had the means to make it. As a further test I asked if they would eat columba now if I put it in front of them. They said "yes, but it is impossible. It is not Easter." So there you have it. A sample size of two not very catholic Italians wouldn't be offended if you proceed as planned but they remain bound by the rules of seasonal availability that prevail here in Italy.

The shape looks like a shamrock to me.

Catholics are less offended than most, they are tolerant David...a piece of bread will be something they would generously break with you. A glass of wine to compliment it's direction would certainly be a comfort.

@tekobo my wife follows chinese folk religion (which basically makes me the same even though i have no idea what i'm doing in temple). but i wonder if any catholics would be offended if i make a columba (the easter dove variant of the panettone) in the middle of summer. they call this a dove, but it looks to me like the holy cross of Jesus Christ. for a city that is not catholic, they sell this mould in hk, but no where do they sell the proper flour to bake it. so i am pestering my wife who is in barcelona now to look for a 5kg or 25 kg bag of panettone flour to bring as check in luggage..

Being a gadget freak doesn't hurt, either.

Bought some ground bison meat and started out making burgers but plan soon changed into meatloaf.

A couple chickens for Saturday dinner, with lots of leftovers lol I tried the upper grate to render the skin better for the first time and it worked great. But the skin was done before the meat so i flipped that grate and lowered the temp for the last 20 minutes to prevent burning. I think next tiime i will go upper grate but lower my temp to 350 instead of 385 ish. But the results were fantastic, one sauced with Kosmo's cherry Habanero BBQ sauce, its a winner. As in winner winner chicken dinner

When that outside temp drops 30 degrees overnight and a foot of snow magically appears a controller is worth every penny