WHEN I get back to the house after an online session with a hottest student Margaret is on an online meeting worth the accountant for the community trust.
I need to go into Glasgow for shopping and fuel but first I need to get the pork belly on the smoker. Betty and Liz are coming for dinner tonight.
Once everything set up and going I fed into town. Wasn’t meant to be a particularly nice day but it’s sunny and roasting hot.
First stop is Chan’s for some Japanese BBQ sauce to go with tonight’s BBQ pork and lemongrass for a new recipe I wanna try. Net Tesco then Costco fuel before Costco itself.
In between the stops I see there’s something weird going on with the temperature in the smoker. ‘Cos there’s just one slab of pork belly and I was gonna be out and about all day I thought I’d use the electric smoker (Ninja Woodfire XL Pro). A couple of weeks ago I was gonna suit for forcefulness and it threw up an error code and wouldn’t so use the ‘proper’ smoker….subsequently it started to work again – or so I thought – although it acted a bit weird when I did some smoked and reverse-seared steak last week.
Anyway, from the app connected to my thermometers it looks like it only got up to about 130F – target pit temp for the pork belly is 225F – which tarted coolign down. Eek! I call Margaret and get her to restart but next time I check in on the temperature same thing’s happening. It’s clearly goosed.
Margaret has never set up the charcoal smoker and various fans etc to control the temperature…and there’s not enough time now anyway…I call and get her to preheat the kitchen oven to 225F and move the pork belly. There should have been enough smoke in the Ninja to give it some BBQ flavour….
I’m the way home I call again and ask Margaret to spritz the pork then wrap tightly in butcher paper, so when I get back all’s under control and it looks like it’ll be ready on third tome to be out the oven and rest before dinner time.
