---------- Recipe via Meal-Master (tm) v8.01
       Title: Barbecue Sauce 2
  Categories: Cajun, Sauces, Beef, Pork/ham
       Yield: 5 servings
       1 x  -------seasoning mix--------    1 1/2 ts Black pepper
       1 ts Salt                                1 ts Onion powder
       1 ts Garlic powder                     1/2 ts White pepper
 	1/2 ts Ground cayenne pepper		   1 x	------main
     1/2 lb Bacon, minced                   1 1/2 c  Chopped onions
       2 c  Pork, beef or chicken stock     1 1/2 c  Bottled chili sauce
       1 c  Honey                             3/4 c  Dry roasted pecans, chopped
       5 tb Orange juice (1/2 orange)           1 x  Rind & pulp from 1/2 orange
       2 tb Lemon juice (1/4 lemon)             1 x  Rind & pulp from 1/4 lemon
       2 tb Minced garlic                       1 ts Tabasco sauce
       4 tb 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 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 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”