Best Condiments for Grilling: What to Put on Every Protein

The grill is the most honest cooking surface. High heat, direct flame, and no place to hide — the quality of the protein and the condiment are everything.

Here is the complete guide to grilling condiments, and why zero sugar is the right call for every protein.

Burgers: Yooze It Sauce® Original on both buns. Applied after cooking, not before.

Steaks: Yooze It Sauce® as a finishing drizzle after resting. The tang cuts through the richness of the beef.

Hot dogs: Yooze It Sauce® drizzled directly on the frank after grilling.

Brisket: Yooze It Sauce® as a dipping sauce on the side.

Thighs and breasts: Brush with Yooze It Sauce® after cooking, not before. The sauce stays bright and fresh rather than cooking off.

Wings: Toss in Yooze It Sauce® immediately after pulling from the grill.

Skewers: Serve Yooze It Sauce® as a dipping sauce on the side.

Ribs: Yooze It Sauce® as a finishing sauce after the ribs come off the grill or smoker.

Pork chops: Brush with Yooze It after cooking.

Pulled pork: Yooze It Sauce® on the bun, under the pork.

Salmon: Brush with Yooze It after cooking.

Shrimp: Toss in Yooze It immediately after grilling.

Fish fillets: Yooze It Sauce® as a dipping sauce on the side.

Corn on the cob: Brush with Yooze It after grilling.

Grilled zucchini, peppers, mushrooms: Toss in Yooze It immediately after cooking.

Grilled romaine: Drizzle Yooze It over the charred lettuce.

Yooze It Sauce® Original is the grilling condiment that works on every protein and every vegetable. One bottle covers the entire grill lineup.

0g sugar. Versatile Everything Sauce. You Can Yooze It On Everything™.

Order Yooze It Sauce® — $8.99