Cajun barbeque sauce #2

5 Servings

Ingredients

Quantity Ingredient
1 teaspoon Salt
1 teaspoon Garlic Powder
½ teaspoon Cayenne Powder
½ pounds Bacon, Minced
2 cups Pork, beef or chicken stock
1 cup Honey
5 tablespoons Orange Juice
2 tablespoons Lemon Juice
2 tablespoons Minced Garlic
4 tablespoons Butter, Unsalted
1½ teaspoon Black Pepper
1 teaspoon Onion Powder
½ teaspoon White Pepper
1½ cup Chopped Onions
1½ cup Bottled Chili Sauce
¾ cup Roasted Pecans, Ground
1 teaspoon Tobasco Sauce
Rind from 1/2 Orange
Rind from 1/2 Lemon

Directions

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 util onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning mix and cook about 1 minute more. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, and rinds. Contintue 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 becans and bacon are finely chopped, about 10 to 15 seconds. This suace may be used to barbecue chicken, prok or ribs. Makes about 5 cups.

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