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home > recipes > sauces and condiments > barbecue sauce
Since it looks like we're going to see some flaming here for a while, I figure we might as well take advantage of it and do some barbecuing. Found this one somewhere in the Mysterious Web (mysterious to me, at any rate) and I think it should be just about right for the occasion..... *BB* ptj BARBECUE SAUCE (CHEF PAUL PRUDHOMME) Serving Size : 5 Categories : Cajun Sauces -----SEASONING MIX----- 1 1/2 ts Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 ts White pepper 1/2 ts Ground cayenne pepper -----MAIN INGREDIENTS----- 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 t 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 onions, cover pan, and continue cooking until onions are dark brown, 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. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 cups.

Barbecue Sauce


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keyword: barbecue
keyword: sauce
recipes for sauces
recipes by phyllis.johnpoll
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(posted July 28, 1998)


Since it looks like we're going to see some flaming here for a while, I figure we might as well take advantage of it and do some barbecuing. Found this one somewhere in the Mysterious Web (mysterious to me, at any rate) and I think it should be just about right for the occasion.....

*BB*

ptj

BARBECUE SAUCE (CHEF PAUL PRUDHOMME)

Serving Size : 5
Categories : Cajun Sauces

-----
SEASONING MIX-----
1 1/2 ts Black pepper
1 t
Salt
1 t
Onion powder
1 t
Garlic powder
1/2 ts White pepper
1/2 ts Ground
cayenne pepper
-----MAIN INGREDIENTS-----
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 t 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 onions, cover pan, and continue cooking until onions are dark brown, 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. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 cups.


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