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Paul Prudhomme's BBQ Sauce


1 1/2 teaspoons black pepper
1 teaspoon onion powder
1/2 teaspoon white pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 pound bacon; minced
1 1/2 cups onion; chopped
2 cups pork, beef, or chicken stock
1/2 cup chili sauce
1 cup honey
3/4 cup dry roasted pecans; chopped
5 tablespoons orange juice
1/2 orange, rind and pulp
2 teaspoons lemon juice
1/4 lemon, rind and pulp
2 tablespoons garlic; minced
1 teaspoon Tabasco sauce
4 tablespoons butter

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2 Qt. saucepan, fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown but not burned, about 8 to 10 min., stirring occasionally. Stir in the seasoning mix and cook about 1 min. Add the stock, chili sauce, honey, pecans, orange juice,. lemon juice, orange and lemon rinds and pulp, garlic and Tabasco, stirring well. Reduce heat to low continue cooking about 10 min. stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 more minutes to let flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 min. then pour into food processor and process until pecans and bacon are finely chopped. This sauce may be used to BBQ Chicken, pork or ribs. Makes 5 cups. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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