Outdoor Grilling Blog

I saw the mustard powder and cocoa powder in some recipes of barbecue. can you tell me the purpose of these ingredients and if they are not available, what other components can substiture i?

5 Responses to “dry mustard in barbeque sauce?”

1. lgillies56 Says:
   August 1st, 2010 at 4:19 am

   The purpose is for flavour and bite.

2. David C Says:
   August 1st, 2010 at 4:56 am

   Dry mustard adds a lot to a BBQ sauce. Some heat, flavor, and a bite.
   Substitute prepared mustard, but use a good quality one (dijon). Use just a little at a time and taste.

   Cocoa is a form of chocolate. It adds a whole new dimension to a sauce. It is usually only seen in a Mexican Mole. I personally would not use it in a BBQ, and the only substitution would be unsweetened chocolate bar.

3. rickey_d Says:
   August 1st, 2010 at 4:59 am

   the dry mustard is for spiciness…if you’ve ever eaten hot mustard in a Chinese restaurant…all it is…is dry mustard and water…..so if you want to leave it out…you dont need to substitute anything…..and as a southern boy who now lives in Kansas City….cocoa powder in a sauce is a mortal sin!!!!!

4. David H Says:
   August 1st, 2010 at 5:24 am

   I am a former chef and use both in my sauces, as state they add a bit of tang, body and smokey flavour, as for substitutes, regular mustard or dijon and a smoked chili powder, even a bit of dried chocolate milk powder (Nequik).

   I use a blend of peppers for my spicey sauces and the cocoa just mellows out the burn.

5. Bailey C Says:
   August 1st, 2010 at 6:13 am

   The two ingredients offset each other. Dry mustard is spicy and cocoa power is sweet.

   You can substitute brown sugar for cocoa powder.

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