Great—here are the top condiments that will elevate summer grilling, with quick pairing notes and a few easy DIY ideas.

1. Classic ketchup

• Pair: burgers, fries, hot dogs.
• Tip: try a smoky or chipotle-ketchup for extra depth.

2. Yellow mustard (and spicy brown)

• Pair: hot dogs, burgers, grilled sausages, potato salad.
• Tip: mix with honey for honey‑mustard glaze.

3. Mayonnaise (and flavored aioli)

• Pair: burgers, chicken sandwiches, grilled veggies.
• DIY: smash garlic into mayo + lemon for quick aioli.

4. Barbecue sauce

• Pair: ribs, chicken, pork, burgers.
• Varieties: sweet Kansas-style, tangy Carolina vinegar, spicy Texas brisket sauce.

5. Hot sauce (e.g., Sriracha, Louisiana-style)

• Pair: wings, tacos, grilled shrimp, eggs.
• Use as a finishing drizzle or in marinades.

6. Chimichurri

• Pair: steaks, lamb, grilled veggies.
• Quick: parsley + cilantro + garlic + red wine vinegar + olive oil + red pepper flakes.

7. Tzatziki

• Pair: grilled lamb/pork, chicken souvlaki, veggies, flatbreads.
• Cool yogurt + cucumber + garlic + dill + lemon.

8. Salsa (fresh pico de gallo & roasted salsa)

• Pair: grilled fish, chicken, carne asada, corn chips.
• Roasted tomatillo salsa is great on grilled shrimp/tacos.

9. Pesto

• Pair: grilled chicken, fish, vegetables, crusty bread.
• Basil or arugula pesto adds herbaceous freshness.

10. Pickles / quick-pickled onions

• Pair: burgers, pulled pork, sandwiches, tacos.
• Bright acidity cuts rich grilled meats.

11. Compound butter (herb, garlic, lemon)

• Pair: steaks, corn on the cob, grilled fish.
• Tip: place a pat on hot steak to melt.

12. Hoisin / Teriyaki / Ponzu

• Pair: Asian-style grilled skewers, salmon, pork.
• Use as glazes or dipping sauces.

13. Balsamic glaze

• Pair: grilled peaches, vegetables, chicken, steak finishing.
• Drizzle sparingly for sweet-tangy finish.

14. Relish and chutney (mango chutney, corn relish)

• Pair: sausages, pork, cheese boards.
• Adds sweetness and texture.

15. Yogurt‑ or buttermilk‑based dressings

• Pair: grilled salads, chicken, veggie bowls.
• Light and cooling for hot days.

Quick combo ideas

• Burger: mayo + mustard + dill pickle + quick-pickled red onion.
• Steak: chimichurri or herb‑garlic butter.
• Fish tacos: crema (lime + sour cream) + pico + pickled onion.
• Grilled chicken: pesto or honey‑mustard glaze.

Make-ahead tips

• Many herb sauces (chimichurri, pesto) taste better after a few hours.
• Keep cooling condiments (tzatziki, crema) cold until serving.
• Bring one acidic condiment (vinegar-based or pickles) — it brightens heavy grilled flavors.

If you want, I can give 3–5 quick recipes (30 minutes or less) for any of these—tell me which ones.