Barbecue Sauce for any Meat

==Description==
From my Cousin Bethany’s collection. She tells me she got this recipe from a chef who won a barbecue cook-off in Xenia Ohio in 1968. 
* Contributed by Cat's Recipes Y-Group
==Ingredients==
* 2 teaspoons freshly ground black pepper
* 1 teaspoon onion powder
* ½ teaspoon white pepper
* 1 teaspoon salt
* 1 teaspoon garlic powder
* ½ teaspoon ground cayenne pepper
* ½ pound bacon, minced
* 2 cups beef stock
* 1 cup honey
* 5 tablespoons fresh orange juice
* 2 tablespoons fresh lemon juice
* 2 tablespoon minced garlic
* 4 tablespoon unsalted butter
* 1½ cups chopped white onions
* 1½ cup bottled chili sauce
* ¾ cup dry roasted pecans, chopped
* 1 rind and pulp from ½ orange
* 1 rind and pulp from ¼ lemon
* 1 teaspoon Tabasco sauce
==Directions==
# 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 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.
# 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.
Category:Bacon Recipes
Category:Barbecue sauce Recipes
Category:Beef stock and broth Recipes
Category:Cathy's Recipes
Category:Honey Recipes
Category:Lemon juice Recipes
Category:Lemon peel Recipes
Category:Orange juice Recipes
Category:Orange peel Recipes
Category:Pecan Recipes