I think you'd want to proceed cautiously on your first go basting meat - blackstrap is extremely strongly flavored, and I'd think its viscosity would make it hard to apply evenly. Maybe dilute it a bit, say with cider?
llisandro wrote:Cool! I've never heard of blackstrap molasses, but it sorta sounded more like black treacle than regular molasses. A quick googlin' says blackstrap is less sweet, maybe even a little bitter, compared to black treacle? I'd say give it a shot! Black treacle is the not-so-secret ingredient in my wife's chocolate-based baking and there's no comparison to "regular" molasses, IMO.
Some of the reviews on amazon say it tastes "medicinal" so maybe go easy first time around, but this recipe also has coffee to cut the sweet as well. Interested to hear how it goes!
Blackstrap molasses is powerfully sweet, while also having strong notes of bitterness and a mineral flavor - it has appreciably high levels of iron, calcium, and a number of other metals, as well as vitamins. It was/is regularly consumed straight, by the spoonful, as a vitamin dose for that reason. Personally, I can't take it straight, it's just too strong. It makes for wonderful molasses cookies, though.