by Nick Heitman, Meat, Seafood, Beer, Wine & Spirits Category Manager
Grilling season is upon us, and it’s time to start thinking about putting together menus for your next weekend barbecue. Whether you are tailgating at a baseball game or having friends over for a backyard barbeque, the Co-op has lots of options to satisfy any palette and get you ready for summer. I’ve chosen some of my favorite condiments we’ve got available to pair with a protein that I think they compliment well. I hope you’ll give them a try and find a new favorite way to elevate your next outdoor cooking experience!
That Pickle Guy Mild Minced Giardiniera
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Willow Creek Pork Italian Sausage
Having spent a decade living in Chicago and enjoying more than a few late-night Italian beefs, I discovered that the spicy, crunchy, briny condiment most associated with an Italian beef sandwich also works great on grilled sausages. Try the minced version for easier application to a sausage on a bun!
Kewpie Mayonnaise
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Grass-Fed Beef Burger
We put Kewpie on just about everything in our house (poke bowls, fresh sliced tomatoes, cucumber salad) but my favorite way to use it is on a grilled hamburger along with any other traditional condiments or toppings. The richness and smooth texture of the all-yolk sauce along with umami from the MSG it contains takes anything you put it on to the next level.
Triple Crown Black Garlic BBQ Sauce
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Beeler’s Baby Back Ribs
I’m really not a big fan of most store-bought barbeque sauce. Most of the time, they are too sweet, overly-spicy, or filled with ingredients that I can’t pronounce. This sauce is my exception to that rule, as it’s completely unique in that it has fermented garlic in the blend. The ultra-savory, soy sauce-like flavors from the garlic add a great element when basted on baby back or spare ribs when finishing on the grill or in the oven.
The Deliciouser Deer Camp Seasoned Salt
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Skuna Bay Salmon
Truthfully, I love this seasoning blend on just about everything that’s being cooked over live coals, but having recently applied it generously to a couple filets of well-marbled Atlantic salmon and tossed them on the grill, I think this is my favorite way to utilize this unique spice blend. Don’t be intimidated by the Szechuan peppercorns!
Maille Dijon Mustard
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Bell & Evans Chicken
This French Dijon really is superior to anything else on the shelf. Use it in your Caesar dressing, or as a condiment on a hot dog (please, no ketchup!). I grill chicken at least once a week during the summer, and a simple marinade of Dijon, lemon juice, olive oil, and fresh herbs is all you need to elevate your simple boneless skinless chicken breast to something delicious.
