Campfire Cookin’

by Summit Hut Tuesday, May 7th 2019

Spending time around a campfire with friends and family is a great way to spend a relaxing weekend. It’s made even better when there is delicious food to share! Cooking on a campfire may seem intimidating at first, but planning well can make it feel just as easy as cooking at home.

Our Summit Hut staff has shared some of their favorite recipes, so you can try one on your next camping trip.

Breakfast Tacos


  • 1 yellow onion, diced
  • ½ green pepper
  • ½ red pepper
  • 1 package (9 oz.) of chorizo*
  • 8-10 eggs, scrambled
  • Salt and pepper to taste
  • 1 package of tortillas
  • Hot sauce

*For a vegetarian option, use potatoes or beans instead of chorizo


Heat a seasoned 12” or 14” cast-iron skillet over fire with medium heat or on a large enough camp stove.

Add diced onion and cook until almost brown. Add peppers and continue cooking. Add chorizo until cooked through.

Add eggs to the skillet. Season with salt and pepper and cook until done. Remove skillet from heat.

Heat tortillas over fire or stove. Serve immediately.

Serves 4-6 people.

Foil Package with Shrimp, Sausage, and Veggies


  • 1 yellow onion, diced
  • 2 bell peppers of choice
  • 1 zucchini, sliced
  • 1 summer squash, sliced
  • 1 package of smoked turkey sausage (13 oz.), sliced
  • 6 red potatoes, quartered
  • 3 cobs of corn
  • 6-8 oz. shrimp, peeled and deveined
  • Olive oil
  • Salt, pepper, garlic powder, paprika to taste
  • Fresh parsley


At home:

Dice onion and slice peppers, zucchini, summer squash, and turkey sausage. Cut potatoes into quarters. Remove husk from corn and cut in half or in thirds.

In a small bowl combine onion, peppers, zucchini, summer squash, potatoes, corn, shrimp, and turkey sausage. Add olive oil and spices, mix well.

For each pouch, cut two equal pieces of foil, roughly 12” x 12”. Spoon a generous amount in the center of one foil square. Place second piece of foil over the first, fold each side creating a seal.

At camp:

Over a medium heat fire or charcoal grill, place foil packets evenly on grill. Cook for 15-20 minutes, turning over packets and rotating around the grill to cook evenly.

When done, remove from grill, carefully open foil pouches, being mindful of hot steam. Top with chopped parsley.

Serves 4 people.

Campfire Banana Split


  • 6 bananas, large, unpeeled, stems removed
  • 1 package mini marshmallows
  • 2 cups chocolate chips, milk chocolate or semi-sweet chocolate


Spray 4 sheets of aluminum foil—large enough to wrap bananas—with cooking spray.

Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. If preferred, the bananas can be cut into slices while still in the peel for easier handling later.

Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes.

Unwrap bananas, open the peels wide, and eat with a spoon.

Try with other toppings such as strawberries and Nutella, peanut butter and dark chocolate, honey and candied ginger, caramel sauce with coconut flakes and chocolate.

Activities | Skills

The Authors

Dave BakerDave Baker

I'm Dave Baker, founder of Summit Hut, an independent outdoor retailer based in Tucson, Arizona since 1969. As an experienced and passionate hiker, climber and backpacker, my blog is intended to be an informative and interesting look into the outdoors and the outdoor industry.

Dana Davis

Dana Davis

I’m Dana Davis, co-owner of the Summit Hut. I mostly enjoy hiking and road biking though I often do other things to keep it interesting (mountaineering, motorcycling, backpacking, climbing, you name it!) My biggest challenge is sometimes finding the balance between career, family, and fun but it’s working out so far!

Dan Davis

Dan Davis

I'm Dan Davis, after retiring from the National Park Service as a Ranger and manager, I worked for the Summit Hut until 2009, then retired for good (maybe). I'm now spending my time traveling around the southwest writing and working on my nature and fine art photography business.

Emily Gindlesparger

Emily Gindlesparger

I’m Emily Gindlesparger, a member of the Summit Hut floor staff. Since moving here from the Midwest, I’ve been taking advantage of all possible adventures in Arizona: rock climbing, mountain biking, backpacking, whitewater kayaking, caving and trail running; I’m always excited to see what’s next!