We’re celebrating spring the Roman way by smoking a pork butt. What makes this one special is I’ll be smoking it using this oak, which I toasted and let soak in my fermenting peppers for 4 months or so.

I bottled Batch 20 of the hot sauce two weeks ago, setting this wood aside to dry out some. I’m hoping the vanilla from the oak and grassy funk from the peppers come together in a tasty way in the pulled pork.

The Mrs. is baking Florida sweet rolls (those are Hawaiian sweet rolls made with orange instead of pineapple) today, and I’m whipping up some of my custom BBQ sauce, so we’re having a pulled pork feast tonight!

author avatar
Sage Osterfeld
I’m just a guy with nearly an acre of dirt, a nice little mid-century ranch house and a near-perfect climate. But in my mind I’m a landscaper survivalist craftsman chef naturalist with a barbeque the size of a VW and my own cable TV show. I like to write about the stuff I build, grow and see here at Sage's Acre.