Hello again everyone. This week, I’m looking at another chipotle-based barbecue sauce but it’s very different from the last.
This is Daddy Cool’s South Carolina BBQ Mustard – His “All Up In My Grill” – and it’s 33% mustard. Not even close to the usual brown and sticky, molasses-forward barbecue style that I’m used to.
So let’s see how it is, shall we?
Honestly, I didn’t want to show you another Daddy Cool’s product so soon – Not a mere fortnight after featuring his chocolate – but the golden look of the bottle on his website was irresistible and the real golden-brown that I saw through its sides, in person, was just as tempting. I had to crack this one open and, once I did, my family wanted a crack at it, too.
If I don’t write my review now, I might never get the chance and, well, it’s a different style of sauce than anything else that I’ve talked about lately. One which claims, on its neck, to bear the mild heat that I’ve been trying and failing to bring you this last month.
In short, it seems too fitting, right now, for me to delay talking about it just because I’ve mentioned its producer too recently. And it really does look too good not to eat.
Across its front, its maker’s the same mock-torn, black label that he’s been using on all of his latest packaging, adorned with the same white text and two red chillies that comprise his current logo. Yet, this time, the swirls behind it are almost the same golden brown as the sauce and both shades pair so well with that black and red.
It’s bold, eye-catching and reflects the sauce inside. Though it doesn’t say anything about what the chipotle – Daddy Cool’s barbecue chilli of choice – does for it. And nor will I for now.
First, let’s get up close and personal with my spoonful:
It’s thick and creamy in texture but without the slight grains that we saw in our last mustard feature. Instead, we see sizeable chunks of not quite whole mustard seeds, strewn randomly throughout this otherwise smooth sauce.
Those chunks provide us with flecks of black, alongside some red pepper shreds, to add visual variety to its warm, orangey, golden-brown body. But how do they affect the flavour?
This mustard sauce carries all of the floral earthiness that you’d expect but also rather more of the mustard’s bitterness than the last. Yet that bitterness is offset by the golden sweetness of honey for a delightful bittersweet balance.
It’s rich and warm from its inclusion of chipotle, orange juice and ketchup, too, while the smoked chilli and henderson’s relish (as talked about in Pixel Tea’s coffee curry ramen) add a pleasant, slightly dark depth.
Any actual smokiness is hidden behind the mustard and a late cider vinegar tang but you can definitely tell, from that touch of darkness, that there’s something smoked in here. And I appreciate that subtlety.
Which is, I think, what sells me on this sauce.
It’s not a floral, fruity bonnet blend from the caribbean or a savoury superhot blend like Hot-Headz’ but a richer, deeper flavoured take on a honey mustard with a lot more subtlety to it than most and a great little chilli kick, to boot.
And, while that kick might be little to me, it’s not nearly as small as I was expecting. More of a medium
than the “mild” that its maker claims and, as such, well worth being aware of before you buy.
Steve Cooley’s mustard sauce has a much stronger chipotle burn than the mere tickle of his Broon. Yet it’s still the mustard’s own heat that dominates. That spiky, aromatic, roof of the mouth burn that few, if any, peppers can replicate. I don’t mind it in the slightest.
In fact, I enjoy every aspect of what Steve has made, here.
It’s great with roasts, pie and chips, bangers and mash or cheese toasties. And yes, it’ll work pretty well on the jackfruit and other fake meat dishes that he’s taken to suggesting, too.
Where I love it most, though, and where I think it absolutely comes into its own, is slathered over a tuna pasta bake. A dish that blends an abundance of melted cheese with one of the meatier kinds of fish and, in doing so, makes a perfect partner for a rich, smooth mustard sauce with little hints of smoke and citrus. I honestly can’t think of a more indulgent main meal.
So, with all of that said, I think it’s pretty obvious where I stand on today’s sauce. This one gets a thorough thumbs up from me and I’d strongly recommend trying it if mustard is something that you’re even remotely into.
Now, all that remains is for me to leave you with two things. It’s ingredients list:
MUSTARD (33%) (Water, Vinegar (SULPHITES), Ground MUSTARD Seed (14%), Salt, Spices, Natural Flavourings, Colour (Paprika Extract)), Cider Vinegar (SULPHITES), Honey, Onions, Fresh Orange Juice, Chipotle Chilli (5%), Ketchup (Tomatoes, Vinegar (SULPHITES), Sugar, Salt, Spice and Herb Extracts (contain CELERY), Spices), Hendersons Relish (Water, Spirit Vinegar, Sugar, Colour – Plain Caramel, Sugar Syrup, Salt, Tamarinds, Acetic Acid – Acid, Cayenne Pepper, Cloves, Sweetener – Saccharin, Garlic Oil), Garlic, Spices, MUSTARD Powder
and a link to my pepper encyclopedia page on its main chilli, the chipotle morita.
Because, while there is technically a second pepper in there, it’s an ingredient to an ingredient. Like the “natural flavour” and paprika extract in his mustard, he hasn’t added it by choice, so I won’t link it, either.
I’ll be saving that cayenne page for next week…