On May 12, 3:18*pm, Johan Bornman wrote:
Nowadays with all the spoke options I am hard-pressed to keep, or
indeed, find stock of all the permutations. How do they blacken spokes
and can this be done in a workshop as and when needed?

Prudhomme's Barbecue Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SEASONING MIX ***
1 t Onion powder
1 t Salt
1/2 tsp Cayenne
1/2 lb Bacon -- minced
2 c Pork, beef or chicken stock
1 c Honey
5 tb Orange juice and pulp
1 t Tabasco sauce
1 1/2 tsp Black pepper
1/2 tsp White pepper
1 t Garlic powder
***MAIN INGREDIENTS***
1 1/2 c Onions -- chopped
1 1/2 c Chili sauce
3/4 c Dry roasted pecans -- chopped
1/2 Orange
2 tb Garlic -- minced
4 tb Butter
one pint latex paint


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 min., stirring occasionally.

Stir in the seasoning mix and cook about 1 min.

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 min. stirring
frequently.

Remove orange and lemon rinds.

Continue cooking and stirring about 15 more min.to let flavors marry.

Add the butter and stir until melted; remove from heat.

Let cool about 30 min. then pour into food processor and process until
pecans and bacon are finely chopped.

This sauce may be used to bbq Chicken, pork or ribs.

Makes 5 cups. May be stored in refrigerator up to 30 days.