Cajun Barbeque Sauce #2

      1 t  Salt                            1 1/2 t  Black Pepper
      1 t  Garlic Powder                       1 t  Onion Powder
    1/2 t  Cayenne Powder                    1/2 t  White Pepper
    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  Roasted Pecans, Ground
      5 T  Orange Juice                        1 t  Tobasco Sauce
      2 T  Lemon Juice                              Rind from 1/2 Orange
      2 T  Minced Garlic                            Rind from 1/2 Lemon
      4 T  Butter, Unsalted

  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 util onions are dark brown, but
  not burned, about 8 to 10 minutes, stirring occasionally.  Stir in the
  seasoning mix and cook about 1 minute more.  Add the stock, chili sauce,
  honey, pecans, orange juice, lemon juice, and rinds.  Contintue 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 becans and bacon
  are finely chopped, about 10 to 15 seconds.  This suace may be used to
  barbecue chicken, prok or ribs.  Makes about 5 cups.