Paul Prudhomme's Barbecue Sauce
Author: Kitchens
  • Seasoning Mix:
  • 1 1/2 teaspoons freshly-ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly-ground white pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground Cayenne pepper
  • Main Ingredients:
  • 1/2 pound bacon; minced
  • 2 Cups pork beef or chicken stock
  • 1 Cup honey
  • 5 Tablespoons orange juice (1/2 orange)
  • 2 Tablespoons lemon juice (1/4 lemon)
  • 2 Tablespoons minced garlic
  • 4 Tablespoons unsalted butter
  • 1 1/2 Cups chopped onions
  • 1 1/2 Cups bottled chili sauce
  • 3/4 Cup dry roasted pecans; chopped
  • rind and pulp from 1/2 orange
  • rind and pulp from 1/4 lemon
  1. Combine the seasoning mix ingredients in a small bowl and set aside.
  2. 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.
  3. 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 Tabasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
  4. 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.
  5. 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.
  6. This sauce may be used to barbecue chicken, pork or ribs.
  7. This recipe yields about 5 cups
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