Why ruin good BBQ with pickles and onions? Grew up in a place where it was pork, very little sauce(vinegar and hot spices) and white bread, the focus was on the meat and smoke, toppings would ruin that taste.

It is basically like ordering a pizza with more than 2 toppings in NY, CT or NJ, it is blasphemy. Or ordering a Chicago deep dish light cheese, ordering In-N-Out non-animal style, ordering a San Diego fish taco without cabbage, ordering a bagel in NY, CT and NJ toasted, ordering a steak well done, ordering well done chicken, making a lobster roll with mayo, ordering a pit-beef sandwich without tiger sauce, ordering a whiz-without in Philly, asking for tarter sauce for fish and chips, putting ketchup on Swedish meatballs, thinking instant ramen is ramen, ordering a coney island dog with ketchup, making a crab cake with eggs to bind, not having shrimp salad on your tunnsbrodsrulle, using any oil other than butter for pirogies, dismissing sardines as nasty when in Southern Italy, going to a Michelin stared restaurant and only ordering the "ordinary meats," going to France and not tasting foie, or other terrines, I could go on forever.

Basically that is not how BBQ should be, that is more of a cook out thing.