1 1/2 ts black pepper
1 ts onion powder
1/2 ts white pepper
1 ts salt
1 ts garlic powder
1/2 ts ground cayenne pepper
1/2 lb bacon, minced
2 c pork, beef or chicken stock
1 c honey
5 tb orange juice (1/2 orange)
2 tb lemon juice (1/4 lemon)
2 tb minced garlic
4 tb unsalted butter
1 1/2 c chopped onions
1 1/2 c bottled chili sauce
3/4 c dry roasted pecans, chopped
Rind and pulp from 1/2 orange
Rind and pulp from 1/4 lemon
1 ts Tabasco sauce
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
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 Tobasco, 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. 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.