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Barbecue Sauce Paul Prudhomme's
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    Barbecue Sauce Paul Prudhomme's

  • 1 1/2 tsp Black pepper
  • 1 tsp Salt
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/2 tsp White pepper
  • 1/2 tsp Ground cayenne pepper
    Sauce Ingredients
  • 1/2 lb Bacon, minced
  • 1 1/2 cup Chopped onions
  • 2 cup Pork, beef or chicken stock
  • 1 1/2 cup Bottled chili sauce
  • 1 cup Honey
  • 3/4 cup Dry roasted pecans, chopped
  • 5 Tbsp Orange juice (1/2 orange)
  • 1 Rind & pulp from 1/2 orange
  • 2 Tbsp Lemon juice (1/4 lemon)
  • 1 Rind & pulp from 1/4 lemon
  • 2 Tbsp Minced garlic
  • 1 tsp Tabasco sauce
  • 4 Tbsp Unsalted butter
  • 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, townerf@cyberlink.bc.ca
    Posted By: Fred Towner, Via: Rec.Food.Recipes
    Post Date: Tuesday, December 01, 1998

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