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

 * 1) Combine the seasoning mix ingredients in a small bowl and set aside.
 * 2) In a 2-quart saucepan fry the bacon over high heat until crisp.
 * 3) Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
 * 4) Stir in the seasoning mix and cook about 1 minute.
 * 5) Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well.
 * 6) Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
 * 7) Remove orange and lemon rinds.
 * 8) Continue cooking and stirring about 15 minutes more to let the flavors marry.
 * 9) Add the butter and stir until melted.
 * 10) Remove from heat.
 * 11) 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.