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!