Paul Prudhomme's BBQ Sauce

Recipe Ingredients

		SEASONING MIX:
1 1/2 teaspoons	7.5ml	Black pepper
1 teaspoon	5ml	Onion powder
1/2 teaspoon	2.5ml	White pepper
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Garlic powder
1/2 teaspoon	2.5ml	Cayenne
		MAIN INGREDIENTS:
1/2 lb	227g / 8oz	Bacon - minced
1 1/2 cups	93g / 3.3oz	Onion - chopped
2 cups	474ml	Pork, beef, or chicken stock
1/2 cup	118ml	Chili sauce
1 cup	237ml	Honey
3/4 cup	109g / 3.8oz	Dry roasted pecans - chopped
5 tablespoons	75ml	Orange juice
1/2		Orange, rind and pulp
2 teaspoons	10ml	Lemon juice
1/4		Lemon, rind and pulp
2 tablespoons	30ml	Garlic - minced
1 teaspoon	5ml	Tabasco sauce
4 tablespoons	60ml	Butter

Recipe Instructions

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.

Source:
Paul Prudhomme

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