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
- 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
- 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.