Barbeque sauce 2

-------------------------------SEASONING MIX-------------------------------
  1 1/2 t  Black pepper
      1 t  Salt
      1 t  Onion powder
      1 t  garlic powder
    1/2 t  White pepper
    1/2 t  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 T  Orange juice (1/2 orange)
           Rind & pulp from 1/2 orange
      2 T  Lemon juice (1/4 lemon)
           Rind & pulp from 1/4 lemon
      2 T  Minced garlic
      1 t  Tabasco sauce
      4 T  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 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 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, about 10 to 15 seconds.
   This sauce may be used to barbecue chicken, pork or
  ribs. Makes about 5 Cups.
  From Paul Prudhomme's "Louisiana Kitchen"