15 Must-Try Campfire Recipes That’ll Make You a Outdoor Cooking Legend
There’s something magical about cooking over an open flame—the crackle of the fire, the smoky aroma, and the way everything just tastes better under the stars. But let’s be honest: hot dogs and s’mores get old after the first night. That’s why we’ve crafted 15 next-level campfire recipes that will transform your outdoor cooking game.
From flame-kissed flatbreads to savory Dutch oven wonders, these recipes are designed to impress your fellow campers while being simple enough for any outdoor chef. We’re talking minimal prep, maximum flavor, and that unforgettable charred goodness only a real fire can deliver.
Grab your cast iron and tongs—here are the 15 game-changing campfire recipes you need in your life.
1. Fire-Charred Garlic Butter Shrimp Foil Packets
Description: Juicy shrimp bathed in garlic herb butter, cooked in individual foil packets that steam to perfection over the coals. No pans, no mess—just succulent seafood with a kiss of smoke.
Ingredients:
- 1 lb large shrimp, peeled & deveined
- 4 tbsp melted butter
- 4 garlic cloves, minced
- 1 lemon (zest + slices)
- 1 tsp smoked paprika
Instructions:
- Combine shrimp with butter, garlic, lemon zest, and paprika in a bowl.
- Divide mixture between 4 foil sheets, top with lemon slices.
- Seal into tight packets, cook on grill grate over medium coals for 8-10 minutes.
- Serve with crusty bread to soak up the buttery sauce.
2. Campfire Cubano Sandwich (No Press Needed!)
Description: All the iconic flavors of a Cuban sandwich—melty Swiss, tangy pickles, citrusy mojo pork—toasted to perfection in a cast iron skillet over the fire.
Ingredients:
- 4 crusty rolls
- 1 lb mojo-marinated pork (pre-cooked)
- 8 slices ham
- 8 slices Swiss cheese
- Yellow mustard & dill pickles
Instructions:
- Layer rolls with pork, ham, cheese, mustard, and pickles.
- Butter the outside of each sandwich.
- Press in a preheated cast iron skillet over fire for 3-4 minutes per side.
3. Smoky Dutch Oven Cornbread with Honey Butter
Description: Golden, slightly charred cornbread baked right in your Dutch oven, with a crispy crust and fluffy center. The honey butter drizzle takes it over the top.
Ingredients:
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp baking powder
- 1/3 cup honey
- 1/2 cup melted butter
Instructions:
- Mix dry ingredients in a bowl, then stir in wet ingredients.
- Pour into a greased 10″ Dutch oven.
- Bake with coals on top and bottom for 25 minutes (rotate halfway).
4. Fire-Roasted Chili Lime Street Corn
Description: Whole corn cobs charred directly in the embers, then slathered with spicy mayo, cotija cheese, and lime—messy, glorious, and worth every napkin.
Ingredients:
- 4 ears corn, husks on
- 1/4 cup mayo
- 1 tsp chili powder
- 1/2 cup crumbled cotija
- Lime wedges
Instructions:
- Soak corn (in husks) in water for 15 minutes.
- Roast directly in hot embers for 15 minutes, turning often.
- Peel back husks, spread with mayo, and roll in cheese/chili powder.
5. One-Skillet Campfire Paella
Description: A simplified version of the Spanish classic, with smoky chorizo, saffron rice, and whatever seafood you caught or packed. Cooked in one pan for easy cleanup.
Ingredients:
- 1 cup short-grain rice
- 2 cups chicken broth
- 1/2 lb chorizo
- 1 pinch saffron
- 1 lb mixed seafood (shrimp, mussels, etc.)
Instructions:
- Brown chorizo in a 12″ cast iron skillet over fire.
- Add rice, broth, and saffron; simmer 15 minutes.
- Nestle seafood into rice, cover with foil, cook 10 more minutes.
6. Ember-Roasted Onion Dip with Charred Pita
Description: Whole onions roasted in the coals until caramelized, then mixed into a creamy, smoky dip. Served with pita bread toasted right on the grill grate.
Ingredients:
- 2 large sweet onions
- 8 oz cream cheese
- 1/2 cup sour cream
- 2 pita breads
- Olive oil & salt
Instructions:
- Rub onions with oil, wrap in foil, bury in embers for 1 hour.
- Chop softened onions, mix with cream cheese and sour cream.
- Grill pitas directly over fire until blistered, then tear into chips.
7. Campfire Cinnamon Roll Ups (No Can Needed!)
Description: Homemade cinnamon sugar dough wrapped around sticks and toasted over the fire—like a gourmet version of those canned rolls, but 100x better.
Ingredients:
- 1 cup flour
- 1 tsp baking powder
- 2 tbsp sugar + 1 tsp cinnamon
- 1/3 cup milk
- 4 clean sticks
Instructions:
- Mix dough ingredients until shaggy.
- Roll into snakes, wrap around sticks in a spiral.
- Toast over fire until golden, then roll in cinnamon sugar.
8. Coal-Roasted Garlic & Herb Campfire Bread
Description: A crusty, aromatic loaf baked directly in the embers with garlic and fresh herbs permeating every bite – the ultimate rustic bread experience.
Ingredients:
- 3 cups flour
- 1 packet active dry yeast
- 1 tbsp chopped rosemary
- 4 garlic cloves, minced
- 1 tsp sea salt
Instructions:
- Mix ingredients with 1¼ cups warm water to form dough
- Knead 5 minutes, let rise 1 hour in oiled bowl
- Shape into round loaf, wrap tightly in 3 layers foil
- Bury in hot coals 30 minutes, flipping halfway
9. Fire-Blackened Trout with Lemon & Dill
Description: Whole trout cooked in foil packets with citrus and fresh herbs – a showstopping camp meal that’s surprisingly simple.
Ingredients:
- 2 whole trout, cleaned
- 1 lemon, sliced
- 4 sprigs fresh dill
- 2 tbsp butter
- Cracked black pepper
Instructions:
- Stuff trout cavities with lemon, dill and butter
- Wrap tightly in double-layer foil
- Cook directly on coals 8 minutes per side
- Unwrap carefully to serve
10. Dutch Oven Breakfast Bake
Description: Layers of potatoes, eggs, cheese and sausage baked to golden perfection – the ultimate camp morning feast.
Ingredients:
- 3 cups frozen hash browns
- 6 eggs
- 1 cup shredded cheddar
- ½ lb cooked sausage
- 1 bell pepper, diced
Instructions:
- Layer potatoes, sausage and peppers in Dutch oven
- Pour beaten eggs over top, sprinkle cheese
- Bake with coals on lid for 25 minutes
- Let rest 5 minutes before serving
11. Smoked Campfire Chili
Description: A deep, complex chili slow-simmered with fire-roasted ingredients and a hint of smokiness.
Ingredients:
- 1 lb ground beef
- 1 can fire-roasted tomatoes
- 1 can beans, drained
- 2 tbsp chili powder
- 1 chipotle pepper in adobo
Instructions:
- Brown beef in Dutch oven over fire
- Add remaining ingredients plus 1 cup water
- Simmer 1 hour, stirring occasionally
- Serve with cornbread
12. Campfire Raclette
Description: The ultimate interactive camp meal – melted cheese scraped over potatoes, meats and veggies.
Ingredients:
- 1 lb raclette cheese
- 2 lbs small potatoes, boiled
- Assorted charcuterie
- Pickled onions
- Cornichons
Instructions:
- Set cheese near fire to soften
- Arrange potatoes and meats on plates
- Scrape melted cheese over toppings
- Serve with pickled accompaniments
13. Fire-Toasted Stuffed Peppers
Description: Bell peppers stuffed with savory rice and meat mixture, charred to perfection in the coals.
Ingredients:
- 4 bell peppers
- 1 cup cooked rice
- ½ lb ground beef
- 1 cup marinara
- ½ cup shredded mozzarella
Instructions:
- Brown beef, mix with rice and sauce
- Stuff peppers, top with cheese
- Wrap in foil, cook in coals 20 minutes
- Unwrap last 5 minutes to melt cheese
14. Campfire Banana Boats
Description: Bananas stuffed with chocolate and marshmallows, cooked until gooey – the upgraded s’more.
Ingredients:
- 4 ripe bananas
- ½ cup chocolate chips
- ½ cup mini marshmallows
- ¼ cup crushed graham crackers
- 2 tbsp peanut butter
Instructions:
- Slit bananas lengthwise (keep peel on)
- Stuff with remaining ingredients
- Wrap tightly in foil
- Cook in coals 10 minutes until melted
15. Dutch Oven Peach Cobbler
Description: Juicy peaches topped with buttery biscuit dough, baked to golden perfection under the stars.
Ingredients:
- 4 cups sliced peaches
- ½ cup sugar
- 1 cup flour
- 1 tsp baking powder
- ½ cup milk
Instructions:
- Mix peaches with ¼ cup sugar in Dutch oven
- Combine remaining ingredients for dough
- Drop dough by spoonfuls over peaches
- Bake with coals on lid 30 minutes
Pro Campfire Cooking Tips
- Use hardwood coals for consistent heat
- Bring long-handled tongs and heatproof gloves
- Pack ingredients in pre-measured containers
- Clean cookware with coarse salt and oil
- Always have a water bucket nearby
