Recipe - Barbecue Sauce (Chef Paul Prudhomme)

SEASONING MIX
1 One half teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
One half teaspoon White pepper
One half teaspoon Ground cayenne pepper

MAIN INGREDIENTS
One half pound Bacon, minced
1 One half cup Chopped onions
2 cup Pork, beef or chicken stock
1 One half cup Bottled chili sauce
1 cup Honey
Three fourths cup Dry roasted pecans, chopped
5 tablespoon Orange juice (One half orange)
Rind & pulp from One half orange
2 tablespoon Lemon juice (One fourth lemon)
Rind & pulp from One fourth lemon
2 tablespoon Minced garlic
1 teaspoon Tabasco sauce
4 tablespoon Unsalted butter

Combine the seasoning mix ingredients in a small bowl and set aside. In a
2quart saucepan fry the bacon over high heat until crisp. Stir in onions,
cover pan, and continue cooking until onions are dark brown, about 8 to 10
minutes, stirring occasionally. Stir in the seasoning mix and cook about 1
minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon
juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15
minutes more to let the flavors marry. Add the butter and stir until
melted. Remove from heat; let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely chopped.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5
cups.