Title: Barbecue sauce 2
 Categories: Cajun, Sauces
      Yield: 5 servings
 
      1 x  -------seasoning mix--------
  1 1/2 t  Black pepper
      1 t  Salt
      1 t  Onion powder
      1 t  Garlic powder
    1/2 t  White pepper
    1/2 t  Ground cayenne pepper
      1 x  ------main ingredients------
    1/2 lb Bacon, minced
  1 1/2 c  Chopped onions
      2 c  Pork, beef or chicken stock
  1 1/2 c  Bottled chili sauce
      1 c  Honey
    3/4 c  Dry roasted pecans, chopped
      5 T  Orange juice (1/2 orange)
      1 x  Rind & pulp from 1/2 orange
      2 T  Lemon juice (1/4 lemon)
      1 x  Rind & pulp from 1/4 lemon
      2 T  Minced garlic
      1 t  Tabasco sauce
      4 T  Unsalted butter
 
   Combine the seasoning mix ingredients in a small bowl and set aside.
  In a 2-quart 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 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, about 10 to 15 seconds. This sauce may be used to barbecue
  chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's
  "Louisiana Kitchen"