Recipes: Printer's Row Book Fair (Wiviott)

Tangy 7-Pepper BBQ Sauce

32 ounces ketchup
2/3 cup apple cider vinegar
1/2 cup white sugar
1/2 cup brown sugar
1 stick butter
1/2 cup lemon juice
1/2 cup lime juice
2 teaspoons black pepper
2 tablespoons crushed red pepper flakes
2 tablespoons Bufalo Chipotle Sauce
2 tablespoons Louisiana-style hot sauce
2 tablespoons fresh toasted and ground ancho, chipotle and/or guajillo chiles

Gently simmer 20 minutes.

Keeps for weeks in the refrigerator.

Gary Wiviott
www.wiviott.com
www.lthforum.com

Toasted Pepper Orange marinated Pork Skewers

2 lb pork loin cut in cubes
1/2 cup fresh squeezed orange juice
1 tablespoon cider vinegar
1 tablespoon orange zest
1 tablespoon fresh toasted and ground ancho, chipotle and/or guajillo chiles
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cloves garlic minced

Wooden skewers, soaked.

Marinate pork cubes for up to 4 hours.

Skewer pork alternating with Cherry Tomatoes, onion, green pepper.

Grill over med-heat live charcoal fire.

Brush lightly with Tangy 7-Pepper BBQ Sauce

Gary Wiviott
www.wiviott.com
www.lthforum.com