Exotic Condiments to Try at Your Next Barbecue

I love barbecue parties. Combining friends, food and the outdoors, they are quite possibly my favourite summer time activity. But by the time July rolls around, the same hamburgers, hot dogs and the occasional sausage with nothing to jazz them up but ketchup, mustard and relish start to feel a bit boring. As a host, it becomes difficult to plan a menu that will surprise and excite your friends and as a guest it becomes difficult to find new ways to compliment the same meal. The best way I have found to get around this barbecue party stimulation degradation is to prepare miniature versions of the classic fare and offer a vast array of novel, unusual or exotic toppings. This ensures that everyone can try out a few different combinations of new condiments. The following is a list of curious condiments and toppings, some tested and some only theorised, to try at your next backyard barbecue.


In order from the more mundane to the more adventurous:

  • Dijon mustard
  • Grainy honey Dijon mustard
  • Thousand Island dressing
  • Peppered bacon
  • Applewood smoked bacon
  • Caramelized onion
  • Sautéed mushrooms
  • Swiss cheese
  • Spinach
  • Pepper jack cheese
  • Smoked cheddar, Gouda, Gruyere, etc.
  • BBQ sauce
  • Zucchini relish
  • Anything from the Frank’s Red Hot line – the sweet chili sauce is my favourite
  • Sriracha hot sauce
  • Onion rings
  • Blue cheese
  • Alfalfa Spouts
  • Aioli (garlic mayonnaise)
  • Balsamic mayonnaise
  • Roasted red pepper
  • Feta
  • Salsa
  • Bruschetta
  • Goat cheese
  • Fried egg
  • Poached egg
  • Guacamole
  • Sour cream
  • Fresh jalapeño
  • Peameal bacon
  • Cream cheese
  • Horseradish sauce
  • Sauerkraut
  • Baconnaise
  • Grilled pineapple
  • Granny smith apple, sliced thin
  • Bean Sprouts
  • Tzatziki
  • Peanut Butter
  • Cottage cheese

According to the cottage cheese people anyway.