As a kid, my condiment knowledge was pretty limited. My grandpa told me that people put mustard on hot dogs and ketchup on burgers, but I broke those rules and squeezed both bottles over either grilled meat. Always Heinz ketchup and French’s yellow mustard (none of that fancy Dijon stuff for a five-year-old!).
Somewhere in my teens, I tried barbeque sauce for the first time at the ever-famous Pub downtown. I ordered a barbeque chicken quesadilla, and after the first bite, I immediately became infatuated with its sweet yet subtle tang.
I still treated the condiment as more of a specialty, only ordering it in restaurants and never using it at home. Although I bought my first bottle last year, I want to make my own because that’d give me the perfect excuse to put it in anything—pizza, sandwiches, and even chicken salad.