Title: Barbecue sauce prudhomme
 Categories: Cajun, Sauces, Beef, Pork
      Yield: 5 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
  1 1/2 ts Black pepper
      1 ts Onion powder
    1/2 ts White pepper
      1 ts Salt
      1 ts Garlic powder
    1/2 ts Ground cayenne pepper

MMMMM----------------------MAIN INGREDIENTS---------------------------
    1/2 lb Bacon, minced
      2 c  Pork, beef or chicken stock
      1 c  Honey
      5 tb Orange juice (1/2 orange)
      2 tb Lemon juice (1/4 lemon)
      2 tb Minced garlic
      4 tb Unsalted butter
  1 1/2 c  Chopped onions
  1 1/2 c  Bottled chili sauce
    3/4 c  Dry roasted pecans, chopped
           Rind & pulp from 1/2 orange
           Rind & pulp from 1/4 lemon
      1 ts Tabasco sauce
 
   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"