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Barbecue Sauce - Paul Prudhomme's

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B12, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Seasoning Mix

    2. 1 1/2 teaspoons 7 1/2ml Black pepper

    3. 1 teaspoon 5ml Salt

    4. 1 teaspoon 5ml Onion powder

    5. 1 teaspoon 5ml Garlic powder

    6. 1/2 teaspoon 2 1/2ml White pepper

    7. 1/2 teaspoon 2 1/2ml Ground cayenne pepper

    8. Main Ingredients

    9. 1/2 lb 227g / 8oz Bacon - minced

    10. 1 1/2 cups 93g / 3 1/3oz Chopped onions

    11. 2 cups 474ml Pork - beef or chicken stock

    12. 1 1/2 cups 355ml Bottled chili sauce

    13. 1 cup 237ml Honey

    14. 3/4 cup 109g / 3.8oz Dry roasted pecans - chopped

    15. 5 tablespoons 75ml Orange juice - (1/2 orange)

    16. 1/2 orange

    17. 2 tablespoons 30ml Lemon juice - (1/4 lemon)

    18. 1 Rind & pulp from

    19. 1/4 lemon

    20. 2 tablespoons 30ml Minced garlic

    21. 1 teaspoon 5ml Tabasco sauce

    22. 4 tablespoons 60ml Unsalted butter

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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 marry.

    3. 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.

    4. This sauce may be used to barbecue chicken, pork or ribs.

    5. Makes about 5 Cups.

    6. From Paul Prudhomme's "Louisiana Kitchen"

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