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 Tabasco, 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"
From: Fred Towner, firstname.lastname@example.org
Posted By: Fred Towner, Via: Rec.Food.Recipes
Post Date: Tuesday, December 01, 1998
*BACK TO BARBECUE*
Fork in the Road
Chef Paul Prudhome's Web Site
K Paul's Lousiana Kitchen
Chef Paul Prudhome's On Starchefs