Flip the Sauce Game: Must-Have Barbecue Condiments 

Make sauce the star.  

These aren’t just sauces from the fridge. They’re the unsung heroes waiting to steal the spotlight. With the right sauce, even your sides can take centre stage and leave the mains playing catch-up. They’re the secret weapons that turn any barbecue into a headliner event. Whether you’re brushing, dipping, marinating, or just straight-up drizzling, our condiments bring the flavour, the fire, and the finishing touch.  

Your new go-to barbecue sauce. 

This classic bourbon-based sauce delivers sweetness, tang, and a gentle kick. It’s perfect for slathering on ribs or drizzling over pulled pork.  

Why it slaps: 

• Cooked-down garlic and onion bring unexpected depth to this backyard barbecue sauce. 
• Reducing the Jack Daniel’s with mustard and Tabasco gives this a rich, caramelised flavour. 
• Apple cider vinegar, treacle, and Jack Daniel’s: That’s the flavour holy trinity that turns good into simply great. 

Pro-level serving tip:

Warm it up and brush it on during the last 10–15 minutes of cooking to caramelise it onto your meat. For bonus points, save some to serve on the side, for all that extra dipping flavour.  

Get saucy here >

Simple, saucy, and ready to make your burgers stand out.  

Say goodbye to takeaway burgers. This creamy, tangy slather turns an awesome patty into gourmet greatness. Think tang, bite, and a little magic from your fridge. 

Why it slaps: 

• Punches way above its weight in flavour. 
• Makes even a Tuesday night burger taste like a weekend win. 
• Works double duty as a chip dip. Respect. 

Pro-level serving tip:

Use it cold on hot food for maximum contrast, or swirl it into some warm grilled onions for a next-level burger topping. 

Get the secret here >

Two condiments, two completely different vibes. The mustard brings fire and tang, while the apple keeps things mellow and sweet. 

Why they slap: 

• Mustard Barbecue Sauce gives pulled pork its proper punch. 
• Perfect porchetta needs a perfect sauce, and this Apple Sauce is mountains above what you can get at the supermarket.  
• A flavour seesaw you’ll want to ride all year long. 

Pro-level serving tip:

Smother the mustard sauce on pulled pork once it’s rested and pulled. Serve apple sauce chilled on the side of your next roast for contrast and wow-factor. 

Muuussssstaaaaaaaaaarrrrrd!!! 

Get this Apple Sauce recipe now 

Your veggies (or steak) just got an upgrade. 

Garlic butter: Nestle it on a resting steak, melt it over corn or grilled mushrooms, spread it on crusty bread, or basically anything - and you’ve got that irresistibly iconic flavour.  

Gremolata: This classic Italian herb blend is bright, fresh, and ready to wake up steaks, fish, or even roasted potatoes. 

Why they slap: 

• Garlic butter. Go on, change our minds.  
• Gremolata adds the zing your dish didn’t know it needed. 
• They prove condiments can be simple, delicious, and versatile!  

Pro-level serving tip:

Add garlic butter during resting so it melts right in. Spoon gremolata over your meat just before serving for a herbaceous punch. Add anchovies if you live a salty life.  

Get that butter: Homemade Garlic Butter >

Don’t sleep on this Gremolata >

 Keen to impress? Sauce up. Then tag @weberbbqausnz and show us your cooks.