Prudhomme's BBQ Sauce
Recipe By: Paul Prudhomme
Seasoning Mix
1 1/2 teaspoons Black pepper
1 teaspoons Onion powder
1/2 teaspoons White pepper
1 teaspoons Salt
1 teaspoons Garlic powder
1/2 teaspoons Cayenne
1/2 pounds Bacon -- minced
1 1/2 cup Onions -- chopped
2 cup Pork -- beef or chicken stock
1 1/2 cup Chili sauce
1 cup Honey
3/4 cup Dry roasted pecans Chopped
5 tablespoons Orange juice
1/2 Orange
2 teaspoons Lemon juice
1/4 Lemon
2 tablespoons Garlic -- minced
1 teaspoons Tabasco sauce
4 tablespoons Butter
Rind and pulp
Rind and pulp
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 contine cooking
about 10 min. stirring frequently. Remove orange and lemon rinds.
Continue cooking and stirring about 15 more min.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.
http://www.terrypogue.com/Terry
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/