Course: Sauce
Servings: Makes 5 cups.
Tags: Greg Hamilton
Prudhomme's BBQ Sauce
This sauce may be used to bbq Chicken, pork or ribs.
Source
Greg Hamilton, sent to Joe Gower 2013-07-24.
Ingredients
| 1½ ts | black pepper |
| 1 ts | onion powder |
| ½ ts | white pepper |
| 1 ts | Salt |
| 1 ts | Garlic powder |
| ½ ts | Cayenne |
| ½ lb, minced | bacon |
| 1 ½ c chopped | onions |
| 2 c | pork, beef or chicken stock |
| 1½ c | chili sauce |
| 1 c | honey |
| ¾ c, chopped | dry roasted pecans |
| 5 tb | orange juice |
| 2 ts | lemon juice |
| ½ | orange Rind and pulp |
| ¼ | lemon rind and pulp |
| 2 tb, minced | garlic |
| 1 ts | tabasco sauce |
| 4 tb | butter |
Bust Out
| small bowl | |
| 2 qt | saucepan |
| food processor |
Steps
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Fry bacon in a saucepan over high heat until crisp.
- Stir in the onions, cover pan, and continue cooking until dark brown but not burned, about 8 to 10 min, stirring occasionally.
- Stir in the seasoning mix and cook about 1 min.
- Add the pork, beef or chicken stock, chili sauce, honey, dry roasted pecans, orange juice, lemon juice, orange Rind and pulp and lemon rind and pulp, garlic and tabasco sauce, 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 and let cool about 30 min
- Pour into food processor and process until pecans and bacon are finely chopped.
Seasoning Mix: black pepper , onion powder, white pepper, Salt,Garlic powder, Cayenne