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Knowing that hurricane Fiona was likely to hit Nova Scotia I did some meal preps, one thing I made a chicken stew and had that for breakfast and lunch the first day without power, had the same thing on the second day. It was a case of quick open the fridge grab what you need and shut that door. I wasn't going to touch the freezers. I did have a down comforter to put over the basement freezers. Late Sun. afternoon the power came on then Mon. my internet. I still had pasta and sauce in the fridge from the pre Fiona day prep so that's what I had today for lunch. Picked a lot from the garden before the storm, tomatoes and made sauce, my peppers and cukes. I also made a loaf of bread to use for cucumber sandwiches. I have friends who do not expect to have things restored until Thurs. so I was lucky. Here is Fiona pasta- I went into town to checkout generators and saw this on the way-

I usually recommend watching the three videos by Aaron Franklin on You Tube. He uses a stick burner but most applies. I cook at 225-250. Rub of choice. Wrap (I use pink butcher’s paper) at about 160°-165°F. Continue cooking until probe tender (usually about 203°F for me). Wrap in a towel, stick in cooler for a minimum of 1 hr but I prefer at least 2 hrs. On my egg I do use the plate setter for indirect cooking on the KK I have a double bottom drip pan which is probably what I would consider using. My KK is new enough that I haven’t done a full packer on it yet. I have done lots of them on the egg (and while camping on a Traeger).

P.S. I did a shallow dive down the rabbit hole to understand more about why some copper pans are lined and others not. The need for a high and even heat seems to be the reason for cooking polenta in an unlined copper pan. Acidic foods react with copper but given polenta is not generally acidic, using a traditional unlined pan should not be a problem. I avoid using my tin lined pans at high heat but use them for low and slow in the BBQ. This is because tin melts at temps above 230C (450F).

Hiya @braindoc. Your mission, if you wish to accept it, is to find a way to get the pan out of this restaurant in Padova. Here it is, hiding behind a child's birthday balloon. It is heavy gauge and lined and they confirmed that it is used for polenta. That said, I just googled copper polenta pots online and they look nothing like this one. Oh well, it is lovely, whatever it's official use is.

I remember having to dig through different threads to find out about how to cook pizza on a KK when I first started. At the time Charles' posts were the reference set that everyone pointed me to. It's been so long since he last posted that I have temporarily forgotten his forum name. Will go searching in my bookmarks... Ah! @ckreef, how could I forget you? Well, there are some good pizza posts by him, lots of great pizza pics from @MacKenzie and a delightful Chicago Thin thread, amongst many others about pizza, from @Pequod. People like @David Chang are bringing new things to the party and it would be good to have a way to better mine the rich resources on this forum. The search function is OK but you have to sift through a lot of dross to find what you need. Are better ways to use this forum's tools or are there other forum formats that make searching and surfacing information, possibly ranked by popularity, easy and transparent?

@Tyrus, my husband was very pleased to be told that he is very knowledgeable. Given you were separated at birth, so must you be. We set about thinking about what we could fill the pot with. He thinks it would hold chilli for 200 people. We don't have that many friends. One could probably fry a whole turkey in it. If one liked turkey. Or steam a great big suet pudding. Or, much more safely, fill it with oranges. We are in Italy at the moment and there was a beautiful pan on display in a neighbourhood restaurant that we went to last night. It's for polenta they said. It's not for sale. I may have to sneak back in to steal it. See what you have started @braindoc? I hope you enjoy your journey with copper cookware as much as we enjoy ours.

@David Chang post a thread in this section for your pizzas https://komodokamadoforum.com/forum/56-bread-pizza-pastries-or-desserts/ everytime I’ve had unique takes on recipes I’ve posted them in the appropriate section (beef, pork etc) that way it’s easy to find and reference for others and when I need it. You should post all your pizza knowledge in that link above and we can test it out

special dinner tonight. got my hands on chilled rubia gallega striploin. rubia is an old galecian cow breed. it has this milky spoiled fermented bovine smell and taste to it. hard to explain. i prefer this over any other beef, including japanese waygu… sous vide in apo to 118f and held temp for about an hour while i worked on the sauce and sides.. finished in the alfa burning wood roasted veg accompaniment green peppercorn sauce IMG_9779.MOV

a big mess of an attempt at chocolates using polycarbonate molds and ganache filling. ganache was 2:1 chocolate to cream. dark couverture @ 70%. tried my best to temper it right but the results were still streaky. very difficult to remove them from the molds. maybe silicon would be easier next time. ganache needs to be in semi liquid state or else the bottoms will not be covered properly.

Oldies are the best. Made this again yesterday. Everyone LOVED it. I had some leftover basil pesto from making pizzas the day before and the combination of pork leg al pastor and Italian pesto was a real winner.

We have succumbed to temptation. Took a short drive to Duparquet/East Coast Tinning just in time to speak with the owner before he locked up. Here is the outcome:

We had a few friends over for the weekend and I finally made @Troble Tacos de Adobada. They were terrific! Served with mango-coconut rice with Jamaican curry, Schramsberg sparkling wine, and flan for dessert. Very well received by all. Thanks again to TR for the recipe and care package! I used a 9.4 lb pork shoulder, which just barely fit on the Trompo King, but was perfect for the amount of marinade. LOTS of leftovers. I added the deflector stone under the double drip pan about 2/3 through the cook to reduce the direct heat on the bottom since on the KK23 I had to use the lower grate for the vertical stack to fit under the dome. Very, very happy with this recipe.