Campfire Cooking Isn’t That Hard

Campfire cooking gets overcomplicated fast. People show up with dutch ovens, three burners, pre-made sauces, and enough gear to outfit a food truck. Look—if you want to impress someone, go for it. But if you want good, simple food after a long day of hiking or hunting, you don’t need all that.

Start with foil. It’s your best friend. Potatoes, onions, peppers, meat, fish—wrap it up, season it, toss it in the coals. You get smoky flavor and easy cleanup. Add a little olive oil or butter and you’re golden.

For breakfast, crack a couple eggs into a ziplock with cheese and whatever else you’ve got, squish it up, and boil the bag. Instant omelet. Bacon? Lay it over a stick or use a grill grate. It crisps up nice over hot coals.

Key tools: a grate, tongs, foil, a solid knife, and maybe a small pan. That’s it. Leave the kitchen sink at home.

The fire matters more than the recipe. Coals cook. Flames burn. Let your fire burn down until it’s glowing and stable. You can always add wood if you need more heat, but you can’t un-burn dinner.

Keep seasoning simple—salt, pepper, maybe some garlic powder. Let the ingredients shine. A trout caught an hour ago and cooked over a fire doesn’t need a marinade. It just needs heat and timing.

Drink a beer. Watch the fire. Keep it simple. Camp cooking should feel earned, not like a second job.