Barbecue Sauce Prudhomme

Yields:	5 servings
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		---	Seasoning Mix
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 pepper	ground
		---	Main Ingredients
1/2	pound	bacon	minced
2	cups	pork	beef or chicken stock
1	cup	honey
5	tablespoons	orange juice
2	tablespoons	lemon juice
2	tablespoons	garlic	minced
4	tablespoons	butter, unsalted
1 1/2	cups	onions	chopped
1 1/2	cups	chili sauce	bottled
3/4	cup	pecans	dry roasted, chopped
1/2	each	orange	rind and pulp
1/4	each	lemon	rind and pulp
1	teaspoon	red hot pepper sauce (eg. Tabasco)

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.

This was great quick and easy! When they want me to fix it again, that means it is good!!!! Macheers