Easiest Way to Prepare Yummy Dennis' Sweet and Tangy BBQ

Dennis' Sweet and Tangy BBQ. The sweet, tangy Kansas City sauce has come to dominate the barbecue sauce scene, since it's tasty and more approachable than some of the other styles. Barbecue sauces aren't just for dipping at the table; they are also great for finishing up a cook. Like for BBQ chicken, ribs or even brisket as they are being finished on the grill.

Add the remainder of the ingredients, stirring well. This tangy, spicy sauce most frequently seen at barbecue restaurants in Eastern Carolina and South Carolina's northern coast (or Pee Dee region) is the mostly closely akin to the first barbecue sauces and mops used by Native Americans. These early sauces — made most frequently from butter, vinegar, salt and pepper. You can have Dennis' Sweet and Tangy BBQ using 14 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Dennis' Sweet and Tangy BBQ

1. You need 2 cups of ketchup.
2. You need 1 cup of water.
3. You need 5 tablespoons of light brown sugar.
4. It's 1/2 cup of white wine vinegar.
5. It's 3 tablespoons of sugar.
6. Prepare 3 tablespoons of honey.
7. You need 1 tablespoon of Orange juice.
8. Prepare 1 tablespoon of soy sauce.
9. You need 1 tablespoon of spicy brown mustard.
10. Prepare 1 tablespoon of garlic powder.
11. You need 1/2 tablespoon of black pepper.
12. You need 1 1/2 teaspoons of cornstarch.
13. You need 1 teaspoon of cayenne pepper.
14. You need 1 tablespoon of garlic from the jar.

Over the years we developed our products and put them to the test in competitions across the country. We battled the best in the world with these and have truly forged the most Elite products available today. The largest grocery chain in Texas, HEB chose our F. Local sweet potatoes cooked and simmered in cinnamon, brown sugar, and pure cane sugar.

Dennis' Sweet and Tangy BBQ instructions

1. Mix all the ingredients together until a boil whisking frequently. Then reduce heat and simmer up to a 1/2 hour..
2. Then let cool then refrigerator overnight.

Local collard green slow cooked with vinegar, sugar, and crush red pepper. They're tangy sweet with a little kick on the end. Steamed Jasmine rice thats sautéed with chicken sausage, green peppers, red peppers, and onions. Caveat - I am not from Texas, Memphis, KC, Carolina or any of the other traditional BBQ places, so I am not what you'd call a bbq snob. Frankly, I think that most bbq is hard to mess-up and at the least, I'm usually.