Remember the s'more? That smoky gooey combination of marshmallows, chocolate, and graham crackers you grilled (make that burned) around the campfire? Well, guess what--since the last time you were a Boy Scout or Girl Scout, the rustic s'more has gone haute.
The origins of s'mores are unclear. We do know that the recipe for this campfire treat first appeared in a 1927 scouting handbook called Tramping and Trailing with the Girl Scouts. Yes, this portmanteau word--a combination of "some" and "more"--has been on the lips of North American outdoor cooks for nearly a century. (As have dabs of gooey fire-roasted marshmallows, smears of chocolate, and graham cracker crumbs. S'mores are gloriously messy to eat--they're supposed to be gloriously messy to eat.)
When it comes to fire-roasting your s'more, you have several options. The best is the classic: on a sharpened stick over blazing wood campfire. In your backyard, I'd opt for a fire pit or a charcoal grill without the grill grate.
This year, we've re-imagined the s'more: upgrading ingredients, like subbing super-premium chocolate for ho-hum brands. Using homemade or artisanal marshmallows. Even allowing s'mores to jump line by crafting savory versions as appetizers.
The constant--as always--is live-fire cooking.
- Replace the traditional graham crackers with homemade chocolate chip cookies. Spread the bottom of one cookie with hazelnut spread, then top with a flame-roasted marshmallow. Put the second cookie, bottom side down, on top of the marshmallow.
SIGN UP for Steven Raichlen's UP IN SMOKE newsletter to learn more about barbecue!
Steven Raichlen is the author of the Barbecue! Bible cookbook series and the host of Project Smoke on public television. His web site is BarbecueBible.com.