Turn pantry ingredients into these cookout toppings.
Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.
Stir 3/4 cup ketchup with 2 tablespoons each jerk seasoning and steak sauce until well combined.
Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worchestershire sauce and 1/2 cup grated Swiss cheese.
Cook 2 minced garlic cloves in olive oil until softened. Stir in 1/4 cup each hoisin sauce and steak sauce, 1 tablespoon each soy sauce and ketchup and 1/3 cup water. Simmer until thick, about 10 minutes. Let cool, then stir in 1/2 teaspoon sesame oil and 1 chopped scallion.
Combine 12 ounces root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, about 45 minutes.
Heat 1/4 cup olive oil, then add 2 thinly sliced large red onions; cover and cook over low heat until soft, about 30 minutes. Stir in 1/3 cup steak sauce. Cook, uncovered, until thick, about 20 minutes.
Seed 2 dried ancho chiles and toast in a dry skillet, 1 minute. Soak in very hot water to soften, about 20 minutes. Drain and puree with 1/2 cup mayonnaise, the juice of 1/2 orange and 2 tablespoons steak sauce until smooth.
Mix 1 cup each mayonnaise and chopped pickled jalapenos, 1 chopped scallion, 1 tablespoon each lime juice and chopped cilantro and 1/2 teaspoon Worcestershire sauce.
Article courtesy of Food Network Magazine