Posted in Camping Eating

Cooking on the Campfire

Cooking on the Campfire Posted on August 15, 201893 Comments

The Best Food to for Cooking over a Campfire

One of my favorite parts about camping is sitting around a campfire and one of my personal favorite things to do is cook.  Cooking over a campfire or on a camp stove is the perfect blend of the two!  Read on for my favorite meals and items to cook over a fire.

Whenever we’re car camping (and not limited on how much weight we can carry) we typically bring a frying pan & lid, spatula, tongs, meat thermometer, tin foil & some non-stick spray.  We keep it all in an egg crate for easy access.  Don’t forget that it’s not camping unless you eat with a spork!

Also, I can’t take all of the credit for this because Cody is an awesome cook and does a lot of the cooking and prep for camping!

Veggie Stir Fry

This is a great option because you can prep everything ahead of time, throw all the pieces in a pan and throw it over the fire with some sauce.  It’s super filling and you can customize it however you want!


  • Cooked Rice or Noodles (any time of rice or wheat noodle will work)
  • Chopped Veggies (peppers, onions, carrots, corn, zucchini, broccoli, spinach, kale, sweet potato, whatever you want!)
  • Eggs
  • Soy Sauce, Hot Sauce, Garlic Powder


  1. Heat a pan with some oil and throw in your veggies.  If you have some veggies that need a bit longer to cook (like potatoes or carrots) throw those in first.  Season with garlic salt & soy sauce.
  2. Once the veggies are sizzling, throw in your rice or noodles. Add in a splash of water to keep them from drying out.
  3. Once that mix is sizzling, crack an egg on top & throw on a lid. Depending on heat it’s usually only a few minutes before the egg is done. I like it good and runny.
  4. Once everything is cooked & ready, throw on some extra soy sauce, garlic & hot sauce to taste.

Pairs nicely with s’mores and a cold Coor’s Lite.

Shish Kabobs

You can either prep Kabobs at home and customize how you like, or you can do what we do- buy them as an almost-expired Manager’s Special at the grocery store! The best part about kabobs is the limited prep and no need for silverware!


  • Meat (any kind, cubed into 1″ – 2″ pieces)
  • Veggies (any kind, cubed into 1″ – 2″ pieces)
    • Make sure to have some peppers & onions
    • Include pineapple or other  sturdy fruit if you like sweet & savor
  • Skewers (optional)
  • Orange Juice
  • Soy Sauce
  • Ground Ginger
  • Sriracha
  • Beer


  • Before you leave home, cube meat & veggies.  Stick on the skewers alternating meat & veggies.
  • Mix OJ, soy sauce, ground ginger and sriracha to taste.  Put kabobs (with or without skewers) in a plastic baggie with marinade.
  • At your campsite, you have 2 options for cooking.  If you skewered your kabobs, you can throw them right on the grill.  Put some foil down to avoid stickage & loss of kabobs pieces.  If you didn’t skewer, they’re just as good in a pan.  Heat up a frying pan & add some oil.  Throw your marinaded pieces in the pan.
  • Once everything gets sizzling, crack open your beer and drizzle some on.  This adds flavor & moisture.

By the time you’re done with your beer, the meat is probably cooked.  Stick it with the thermometer just to be sure!

Pairs well with New Belgium Citradelic IPA or Pomegranate flavored Spiked Seltzer. 

Fancy Frank n’ Beans

A twist on a campfire classic of frank and beans. Beans are messy and require a can opener and a bowl so I skip them altogether. But I make up for it with high-quality sausage or brats and a tasty pepper & onion garnish.


  • Pre-cooked sausage (Kroger’s Peach & Jerk or anything from Applegate is good. For a manly touch, Johnsonville cheese-filled brats are also delicious)
  • Green Pepper
  • Spanish or White Onion
  • Nutty Whole Wheat Bread (Orowheat is my favorite and very hearty for cold-cut sandwiches)
  • Avocado
  • Hot Sauce


  1. A day or 2 before your trip, dice the pepper and onion. Saute onions until fragrant and add diced peppers. Cooked on medium heat until tender (not high, they’ll burn quickly).
  2. Separate into plastic baggies and freeze.
  3. At the campfire, pull P&O out of the cooler as soon as you start the fire. Options for cooking the sausage include in the pan, on the grill or the old fashioned way- on a stick. Cook until crispy.
  4. Add a slice of bread near the fire to toast.
  5. Slice up avocado. Save the half with pit for breakfast.
  6. Once everything is prepped, layer P&O, avocado and sausage. You can either wrap the break like a hot dog bun or filet the sausage long way and top with another slice of bread. Add hot sauce to taste.

Pairs well with a banana boat and whiskey- straight.

Breakfast Burritos

A breakfast burrito is always a favorite whether or not you slept outside.  This staple is quick and filling and is surprisingly easy if you prep ahead of time. There are lots of variations so go with whatever’s your favorite from home!


  • Eggs (crack into a water bottle for easy scrambling and storage)
  • Pre-Cooked Breakfast Sausage (or you can use leftovers from last night)
  • Sprinkley Cheese
  • Sauteed Peppers & Onions (leftover from last night)
  • Salsa
  • Flavored Buritto Shells (Spinach or Sun Dried Tomato are good choices).
  • Garlic Power & Hot Sauce
  • Avocado (again, from last night)


  1. Heat up a pan & spray with lots of non-stick spray
  2. Shake up the out-of-shell eggs in the water bottle you brought them in. Slice up or crumble sausage.
  3. Pour eggs into hot pan & mix sausage in.  Add in greens & P&O mix. Add Salsa, garlic powder & black pepper.
  4. Once eggs are about 85% cooked, throw in a good handful of sprinkly cheese.
  5. Once eggs are cooked, remove egg mixture from the pan.  Heat up tortilla shell, add a even layer of sprinkly cheese & transfer half the egg mix, layer in the slices of the avocado from last night.  Close up the tortilla and heat until cheese is melted.

Variation:  Before cooking eggs, heat up frozen potatoes o’brien and add to the tortilla with eggs.

Another Variation: While the eggs are cooking, add any leafy green like arugula, spinach or even kale for an extra earthy flavor.

Pairs well with freshly percolated, black coffee.




Photo Credits:

Feature Photo

Veggie Stir Fry

Shish Kabobs


Breakfast Burrito

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