ETHAN'S S'MORES

Here's how Greenbrier pit master, Ethan Hileman, makes s'mores. The ingenuity of his method lies in inserting a sliver of chocolate into the center of the marshmallow. This keeps the chocolate in the s'more, not melted all over your fingers.

Serves 6

  • 4 ounces dark chocolate, broken into 1/2 by 1 inch pieces
  • 1 dozen marshmallows
  • 24 chocolate chip cookies
  • long skewers or sticks
1. Set up your grill for direct grilling and preheat to high. If working on a charcoal grill, rake the coals into a mound in the center. If using a gas grill, you'll need to cook the s'mores over the side burner, or remove the grate, so you can stick the marshmallow right over the heat.

2. Insert a sliver of chocolate into one flat side of each marshmallow. Skewer the marshmallows on long skewers, sticks, or a barbecue fork and place over the fire. Roast until dark brown-even black-rotating the skewer to insure even cooking. You can even set the marshmallows on fire. (Again, rotate the skewers to insure even burning.) This will take 3 to 5 minutes. If you've lit your marshmallow, blow out the fire

3. Immediately, position the marshmallow on top of the chocolate. Place another cookie on top and press down to squish the marshmallow and chocolate. Pull out the skewer. Wait for a few seconds for the hot marshmallow to melt the chocolate, then eat the s'more like a sandwich. Barbecue doesn't get much better than this!

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