Ingredients
- 6 fresh mint leaves, rolled and thinly slivered, optional
- 6 chocolate brownies (3 by 4 inches each)
- 6 squares (2 by 3 inches each) super premium chocolate bar
- 6 rectangular marshmallows (2 by 3 inches each) or conventional marshmallows, cut in half lengthwise
- Flaky salt, for serving, optional
Directions
- 6 fresh mint leaves, rolled and thinly slivered, optional
- 6 chocolate brownies (3 by 4 inches each)
- 6 squares (2 by 3 inches each) super premium chocolate bar
- 6 rectangular marshmallows (2 by 3 inches each) or conventional marshmallows, cut in half lengthwise
- Flaky salt, for serving, optional
- Brush or scrape the grill grate clean; there’s no need to oil it. Set up your grill for indirect grilling, and heat slowly to medium-high. Gradually heat the salt slab at the same time.
- Lay the slivered mint leaves atop the brownies. Top each with a square of chocolate and a marshmallow.
- Arrange the brownies on the hot salt slab. Add the wood chips to the coals or smoker box, and close the lid.
- Smoke-roast until the marshmallows are sizzling and browned, about 6 to 10 minutes. Transfer them to plates or bowls, or serve them right off the salt slab, topped with a sprinkling of flaky salt, if desired.
I give you the richest, most decadently chocolaty s’more of all. Picture this: You start with your favorite chocolate brownie. You top it with a bar of 70 or 80 percent pure cocoa chocolate. You use fine artisanal marshmallows, preferably ones that come in rectangles large enough to cover the brownies, and in flavors such as vanilla or orange. For extra flavor, you’ll add thinly slivered mint leaves. Finally, you smoke-roast the s’mores on a fire-heated salt slab, salt being the secret ingredient used by pastry chefs to bring out a dessert’s sweetness, while paradoxically, not making it taste sugary.
A dessert this simple lives or dies by the quality of the ingredients. So, instead of buying the cheap brand of marshmallows from your youth, splurge and buy gourmet marshmallows.
Don’t make these in cold weather. Hot salt slabs have been known to crack or explode when exposed to cold air.
Method: Salt slab grilling/indirect grilling. First grilled over charcoal or gas, and then grilled on a salt slab with 1 cup unsoaked wood chips.
Direct vs. Indirect Grilling
Direct Grilling: This is the simplest, most straightforward, and most widely practiced method of grilling, and it’s what most people use when they fire up the grill. In a nutshell, you cook small, tender, quick-cooking foods directly over a hot fire.
Indirect Grilling: For indirect grilling, you cook the food next to (not directly over) the fire, or between two fires. This method is the choice for grilling larger cuts that direct grilling can’t handle, such as whole chickens or pork loins, and fatty cuts such as whole ducks or pork shoulders. Indirect grilling is usually done with the lid closed.
Where there’s smoke there’s fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times best-seller that brought Raichlen’s Barbecue! Bible series to a new generation, comes Project Fire: a stunning, full-color celebration of the best of contemporary grilling from America’s master of live-fire cooking.
From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar-Planked Pears with Amaretti and Mascarpone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.
