So I am now back from my travels around Colorado, Utah and Nevada. It was one amazing trip; lots of micro brews, hiking and of course food! I have discovered the joys of adding hickory chips to my bbq to give meat a deep smokey flavour, something I will be trying to recreate back home. I have come back to the UK to moving house whilst trying to get on top of the work back log, so this post is a little bit of fun that we had in the US.
So, s'mores! This is something I had never seen before, and is a campfire staple everywhere in the US! From a little bit of research, apparently s'mores were originally developed by girl guides trying to impress their male scouting counterparts around the campfire.
All you need is Grahams crackers (UK alternative, digestives) , chocolate (Cabury's is miles better than Hershey's) and marshmallows.
The traditional approach is to skewer your marshmallow on a stick and then toast it over an open fire until gooey! Then you place the marshmallow in between two crackers (biscuits) with a chunk of chocolate. The heat from the melted marshmallow should slightly melt the chocolate and then you devour!
This to me sounded like a great result, but I am a messy kinda guy and I wanted to ensure that the chocolate was melted into the marshmallow!
So I thought I would try and pre stack mine and then wrap them in tin foil pockets to be roasted directly over the coals. This is also a great way to do your s'mores on the bbq. I had not discovered the joy of hickory chips yet so i don't know what a "smoked" s'mores would taste like!
I reckon that you could do many variants of this experimenting with different types of chocolate, adding peantnut butter or even wild mints and berries. Will be trying a few of these out in the future.
The US is an outdoor cooks heaven, I spent most of my time cursing at the stupid 23kg weight limit for the return flight to Heathrow!
There is every possible shape and size of high quality yet well priced cast iron cookware. A full range of ingredients, tools and knives that aren't available over here.
Every campsite we stayed at had well constructed fire pits and your own individual bbq. Even at roadside rest stops there would be public bbq's.
I also trawled the book shops looking for inspiration. I have come back with some excellent resources for the budding camp chef which I will be using to inspire future posts.