Barbecue Sauce (Chef Paul Prudhomme)

Yields:	5 servings
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		---	-------------------------------seasoning mix-------------------------------
1 1/2	teaspoons	black pepper
1	teaspoon	salt
1	teaspoon	onion powder
1	teaspoon	garlic powder
1/2	teaspoon	white pepper
1/2	teaspoon	cayenne pepper	ground
		---	------------------------------main ingredients------------------------------
1/2	pound	bacon	minced
1 1/2	cups	onions	chopped
2	cups	pork stock	or beef or chicken stock
1 1/2	cups	chili sauce
1	cup	honey
3/4	cup	pecans	dry roasted, chopped
5	tablespoons	orange juice	(1/2 orange)
1	x	orange	rind and pulp, from 1/2 orange
2	tablespoons	lemon juice	(1/4 lemon)
1	x	lemon	rind and pulp, from 1/4 lemon
2	tablespoons	garlic	minced
1	teaspoon	red hot pepper sauce (eg. Tabasco)
4	tablespoons	butter, unsalted

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 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.

My family and friends have enjoyed this recipe on special occassions for many years. Finicky eaters, who say they don't like squash-think it's great!