Let's get started!
- Light your barbecue (or grill) and prepare it for indirect grilling at a maximum temperature of 240 degrees Celsius.
- Put the granulated sugar and water in the saucepan and let the sugar melt slowly over a low heat. If you stir, you will get crystallization, which we don't want. So don't stir! Wait until the melted sugar starts to turn golden.
- Meanwhile, heat the cooking cream in the small skillet. Then add this to the golden caramel. Be careful: this may splash a little!
- Next, stir the butter and smoked sea salt into the caramel sauce.
- Grab The Windmill's large cast iron skillet. Chop the chocolate into pieces and spread it over the bottom of the skillet. Drizzle the bourbon over it and then place the marshmallows on top.
- Place the skillet in the preheated barbecue (indirect heat) and bake the s'mores until the chocolate is melted and the marshmallows have turned golden brown.
- Meanwhile, roughly chop the hazelnuts and roast them in a pan if desired.
- When the s'mores are ready, drizzle the warm caramel sauce over them. Then sprinkle the hazelnuts over them.
- Serve the s'mores with digestive biscuits on the side. Please note: the skillet is hot, so don't burn your fingers while dipping. Enjoy your meal!
Tip
This amazing recipe was created by American campers and is made during barbecues and campfires. It's an ideal dish for a cozy winter barbecue!
