If we could just all agree that the home team typically wins in terms of BBQ, but NC pulled pork is just smoked pig soaked in vinegar, we can all continue to live in peace 
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So here’s something that I will swear by, that when I discuss it those who haven’t had it recoil in horror: steamed broccoli and mayonaisse.
There is just something about that combination which brings out a really nice flavor when eaten. I won’t eat steamed broccoli without mayo.
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Yuck lol
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Yes!
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We use Bulldog, but yeah. Wooster Ftw
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Funny how they discovered the sauce by accident and now it’s a secret recipe, lol.
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I love that Tonkatsu sauce has basically been retrofitted to Worcestershire too
Bulldog makes both here.
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You are right, never thought of that.
It’s like Dr Pepper is a carbonated prune juice.
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I really love ketchup with KFC chicken broast it adds that perfect sweet and tangy kick that makes the crispy chicken even tastier.
For a Hot Dog, Sriracha and sweet pickle relish. That mix makes me so happy in my mouth parts
Hamburgers it’s Sweet Baby Rays BBQ Sauce and Butter Pickle slices
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I put HP sauce on hot dogs, burgers, eggs, and pulled pork when I’m not feeling the sauce that a friend from NC sends us (I lived near Raleigh for a few years and love the stuff).
Seconded on sriracha @Mr.SweatyPalms - also ajvar and beer
Trader Joe’s sells a hot sauce called Green Dragon. Jalapeno based, so spicy but not crazy. It’s delicious on everything.
Heinz mustard, Stubbs bbq sauces, Cholula, green Tabasco. Heinz ketchup but only for fries.
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Since I moved to France, I no longer have access to the great Mexican hot sauces like I did in Arizona. But I’ve found a good replacement, the Sauce Basque Forte (strong) from Etxe Peio. There’s an E.P. boutique around the corner from my apartment. That’s where I also buy my Basque ham. Both are SO good. I go through a ton of that sauce. I add it and Thai Hom Mali rice to a red sauce fish soup, also excellent. The soup is from the “la belle-iloise” conserverie boutique across the street from Etxe Peio.
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I eat probably a borderline unhealthy amount of kimchi, Lizano, and zhong sauce separately or together with my meals. For health reasons I have to eat an extremely limited diet which has mostly turned into mainlining a lot of spicy foods as a misguided protest over my malfunctioning organs 
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When I was working and living in South Korea in 1999, I got hooked on kimchi, and tried all 20 different kinds, split about 50-50 between the red fermented sauce and a clear/cloudy fermented liquid. SO good. Even in very small apartments, you’d find 2 refrigerators, one half height for kimchi only and the other full height for everything else. They take their kimchi seriously there. I ate it at every meal, including breakfast.
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Pickled things at breakfast are surprisingly good. Common in Japan too (ume, etc).
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For reals! I’ve tried fermenting my own to very mixed results. Kimchi with a savory breakfast is top notch. Or soup when you’re sick. Roy Choi pretty much made Korean/Mexican fusion one of Los Angeles’ icons with his kogi. My current favorite way to marinate strip steak for tacos is in the red kimchi liquid.
@howard there used to be a Japanese breakfast diner that got me hooked on pickles at breakfast! There are an unreasonable number of pickle varieties in my fridge 
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