The Complete Grilling Season Guide

Grilling season is when Komodo Sauces truly shine. The heat of the grill activates and caramelizes our sauces in ways that cold application can't match.

Komodo Black: The Marinade King

Best for: Chicken, pork, vegetables Method: Marinate proteins in Komodo Black for 2-4 hours. The soy base tenderizes while infusing deep flavor. The sugars caramelize on the grill for incredible char marks.

Quick Marinade Recipe:

1/4 cup Komodo Black
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon honey

Komodo Red: The Finishing Sauce

Best for: Steak, burgers, grilled seafood Method: Apply Komodo Red in the last 2 minutes of grilling, or drizzle over finished proteins. The galangal aroma blooms with heat.

Burger Technique: Brush Komodo Red on patties during the final flip. The heat caramelizes the sauce into a spicy glaze. Top with pepper jack cheese.

Komodo Gold: The Table Sauce

Best for: Everything off the grill Method: Serve Komodo Gold at the table as a finishing condiment. Its vinegar-forward profile cuts through smoky, fatty grilled foods perfectly.

Grilled Corn: Brush grilled corn with butter, then drizzle Komodo Gold and sprinkle cotija cheese. The tang + heat + smoke = perfection.

Grilling Tips

Always oil your grill grates before cooking with Komodo sauces (sugar content can stick)
Apply sweet sauces (Black) early for penetration, spicy sauces (Red) late to preserve heat
Keep Gold at room temperature for best flow
All three work as bases for homemade BBQ sauces

Season: May-September | Best Grill: Charcoal (adds smoke) | Must-Have: All three sauces

The Complete Grilling Season Guide with Komodo Sauces