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Paul Prudhomme's Barbecue Sauce
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Recipe Information
Use on barbecued chicken, pork or ribs.

Chef Paul Prudhomme's Louisiana Kitchen

Serves/Makes:5 cups

  • 1/2 lb (.2 kg). sliced bacon, minced
  • 1-1/2 cups (350 ml) chopped onions
  • 2 cups (475 ml) basic pork, beef or chicken stock
  • 1-1/2 cups (350 ml) bottled chili sauce
  • 1 cup (225 ml) honey
  • 3/4 cup (175 ml) coarsely chopped pecans, dry roasted
  • 5 tbsp (70 ml) orange juice (also slice and save rind and pulp from 1/2 the squeezed orange)
  • 2 tbsp (30 ml) lemon juice (also slice and save rind and pulp from 1/4 of the squeezed lemon)
  • 2 tsp (10 ml) minced garlic
  • 1 tsp (5 ml) Tabasco sauce
  • 4 tbsp (60 ml) unsalted butter
  • Seasoning mix:
  • 1-1/2 tsp (7 ml) black pepper
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) onion powder
  • 1 tsp (5 ml) garlic powder
  • 1/2 tsp (2 ml) white pepper
  • 1/2 tsp (2 ml) ground red pepper (preferably cayenne)
  • Combine seasoning mix ingredients in a small bowl and set aside.
  • In a 2 quarts (1900 ml) 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 Tabasco, 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 blend.
  • 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 just until pecans and bacon are finely chopped, about 10 to 20 seconds.

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