Gourmet Over the Grate: 3 Elevated Recipes for Your Next Campout

Forget the charred hot dogs and lukewarm canned beans. When you’re sitting around a crackling fire, the atmosphere is already world-class—your food should be, too. Campfire cooking doesn’t have to be complicated; it just requires a little bit of prep and the right heat management.

Whether you’re looking to impress your fellow campers or just want to treat yourself, these three recipes prove that "roughing it" can taste like fine dining.

1. The Sunrise Special: Dutch Oven Shakshuka

Shakshuka is a North African and Middle Eastern dish of eggs poached in a spicy tomato sauce. It’s vibrant, warming, and looks stunning in a cast-iron pot.

• The Prep: Chop your onions and bell peppers at home and store them in a reusable bag.

• The Method: Sauté the veggies in olive oil over the coals until soft. Add canned crushed tomatoes, garlic, cumin, and paprika. Once the sauce is simmering, use a spoon to make small wells and crack your eggs directly into them.

• The Finish: Cover the Dutch oven for about 5 minutes until the whites are set but the yolks are still runny. Top with fresh feta and cilantro. Serve with crusty bread toasted over the fire.

2. The Main Event: Lemon-Herb Salmon Foil Packs

Foil packs (or "hobo packets") are a camper's best friend because they require zero cleanup. By using salmon and fresh herbs, you turn a scout-camp staple into a gourmet meal.

• The Prep: Place a salmon fillet on a large square of heavy-duty aluminum foil.

• The Method: Add a handful of pre-trimmed asparagus, a pat of butter, a splash of white wine (optional), and slices of fresh lemon. Season heavily with dill, salt, and pepper. Fold the foil tightly to create a sealed pouch.

• The Finish: Place the pouch on a grill grate over medium coals for 10–12 minutes. The steam trapped inside keeps the fish incredibly moist.

3. The Modern Classic: Brie and Apple Dessert Quesadillas

S’mores are great, but have you ever had melted Brie on an open flame? This is the sophisticated cousin of the traditional campfire dessert.

• The Method: Lay a flour tortilla on a piece of foil. Fill one half with thin slices of Granny Smith apple, chunks of Brie cheese, and a sprinkle of cinnamon.

• The Finish: Fold the tortilla and grill it for 2 minutes per side until the cheese is gooey and the tortilla is golden brown. Drizzle with a little honey before serving.

Pro Tip: Heat Management 101

When cooking gourmet meals, avoid the dancing flames. High flames will soot your pots and burn your food before the inside is cooked. Instead, wait for your wood to break down into white-hot coals. Move the coals to one side of the fire pit to create a "cool zone" for indirect heat and a "hot zone" for searing.