Campfire Cooking Hacks: Beyond Foil Meals

S. Michal Bennett

We all know the tried and true fire pit food shortcuts of prepping and cooking full meals in tin foil, pouring hot chili into single-serve bags of Fritos, and making biscuit dough pizza in a Dutch oven. Here are a few more tricks you may not have heard of that can make your campfire meals simpler, less messy, and definitely entertaining.

  • Waffle cones and bowls: Edible and charming, they can hold anything from chicken to pudding to oatmeal and still offer a few sweet and crunchy bites when the meal is done.
  • Tinned pastries: Tinned biscuits are a great timesaver when camp cooking, but tinned cinnamon rolls and crescent rolls can add even more options to the menu, especially when combined with a stick. Wrap the cinnamon roll dough around the stick and toast over the flames until puffed and browned; drizzle with icing. Mold crescent or biscuit dough over a dowel at the end of a stick, roast until browned, then fill the cup with vanilla pudding and top with chocolate frosting and whipped cream for a campfire éclair.
  • Jars and tin cans: Crack your eggs into a jar, shake well to eliminate waste, and create an easy breakfast scramble on site. Pack ready-to-eat layered jar salads, yogurt parfaits, and overnight oats. Line a can with pie dough and fill with apples, sugar, cinnamon and a pinch of salt, and nestle in the fire for individual apple pie cans.
  • Breath mint spices: Like breath mints? Save those shakers or tins and fill them with salt, pepper, and spices for your camping trips.
  • A loaf of bread: An uncut loaf of bread can be extremely versatile. Dig out the center and fill it with cheese, tomato sauce, and pepperoni for a quick calzone. Cut into strips, drizzle with garlic salted butter and toast at the end of a stick for garlic breadsticks. Cut into chunks, sprinkle with blueberries, almonds, and sugar and then top with shaken eggs. Bake in cast iron for a heavenly breakfast. (S. Michal Bennett)

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