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Barbecue Sauce (chef Paul Prudhomme)

A home-style Barbecue Sauce (chef Paul Prudhomme) made with Black Pepper, T Salt, T Onion Powder, T Garlic Powder, and White Pepper. Serves 5. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 tsp
• 1
• 1
• 1
• 1/2 tsp
• 1/2 tsp
• 1/2 lb
• 1 1/2 cup
• 2 cup
• 1 1/2 cup
• 1 cup
• 3/4 cup
• 5 tbsp
• 1
• 2 tbsp
• 1
• 2 tbsp
• 1
• 4 tbsp

Method (preview)

1. 1

   Combine the seasoning mix ingredients in a small bowl and set aside.

2. 2

   In a 2-quart saucepan fry the bacon over high heat until crisp.

3. 3

   Stir in onions, cover pan, and continue cooking until onions are dark brown, about 8 to 10 minutes, stirring occasionally.

4. 4

   Stir in the seasoning mix and cook about 1 minute.

5. 5

   Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.

6. 6

   Reduce heat to low; continue cooking about 10 minutes, stirring frequently.

7. 7

   Remove orange and lemon rinds.

8. 8

   Continue cooking and stirring about 15 minutes more to let the flavors marry.

9. 9

   Add the butter and stir until melted.

10. 10

    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.

11. 11

    This sauce may be used to barbecue chicken, pork or ribs.