You are here: Home » Uncategorized » 16 Exciting Foods You Can Cook Over A Fire Pit

16 Exciting Foods You Can Cook Over A Fire Pit

by Olivia

A fire pit in the backyards of your house doesn’t only give you a perfect place for hangouts and get togethers, it also enables you to have excellent benefits from a fire pit.

If you take care of your fire pit, you will be gifted with hundreds of advantages, among those, one is that you can cook unique dishes over a fire pit! It’s pretty overwhelming to get such an advantage, but it actually works fabulously. You can amuse your guests or friends by offering them amazing dishes cooked right over a fire pit. 

16 Recipes You Can Cook Over A Fire Pit

Here are 16 recipes to make your fire pit handier and give you extraordinary, thrilling experiences to cook over a fire pit. Go through the mouth-watering dishes, and you’ll understand how you are blessed to have the best fire pit in the backyard of your house!

  • Blueberry Orange Muffins

Delicious blueberry muffins can easily be cooked over a fire pit by baking them inside, hollow orange peels! It sounds a bit weird, but the results are so damn good.


  • Oranges
  • Blueberry muffin mix
  • Tinfoil


  1. Prepare the Blueberry Muffin Mix according to its package direction.
  2. Cut a couple of oranges in half. 
  3. Scoop the flesh out and discard it 
  4. Fill one-half of one of the orange peels with the blueberry muffin mix, as prepared. 
  5. Put the other half of the orange on the top.
  6. Wrap the whole mixture in tin foil.
  7. Place another layer of tin foil around outside for good measure.
  8. Now, place the wrapped orange on a grate over hot coals in the fire pit. Make sure to turn it every few minutes to make sure the muffin bakes evenly on two sides.
  9. After 8-10 minutes, unwrap all the oranges from the oil and check the muffins if they’re done.
  10. Once you get that, the center is cooked enough and perfectly, assume they’re done! You can add some butter if you like and chow down!

2. Pot Of S’Mores

Well, most of the people are fond of their mom’s dishes with sweets. Let me assure you, this dish cooked over a fire pit can be one of the tastiest desserts you’ve ever tasted!


  • 1 package (14-1/2 ounces) graham crushed crackers
  • 1/2 cup melted butter
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 cup butterscotch chips
  • 2 cups miniature marshmallows


  1. Prepare the fire pit for low heat, using 16-18 large wood chips or charcoal briquettes.
  2. Line a cast-iron fire pit with heavy-duty aluminum foil. Combine butter and cracker crumbs; press into the bottom of the pan. Pour milk over the crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
  3. When wood chips or briquettes are covered with white ash, place the oven directly on top of 6 of them. By using long-handled tongs, put the remaining briquettes on the cover of the pan.
  4. Cook until marshmallows begin to melt. It can take about 15 minutes. To check if they’re done, you can use the tongs to carefully lift the cover.

3. Chicken & Black Bean Nachos

This delicious dish will make everyone go crazy if you serve them by cooking over a fire pit. Juicy chicken with black bean crispy Nachos can make your meal-full appetite.


  • 3 1/2 c. shredded rotisserie chicken
  • 1 c. red enchilada sauce
  • 1/2 small chopped onion
  • 1 c. fresh corn kernels (from 2 ears corn)
  • 1 (15-ounce) can black rinsed beans
  • 12 ounces pepper-Jack divided cheese (about 3 cups)
  • Kosher salt and freshly ground black pepper
  • 8 ounces tortilla chips 
  • Fresh cilantro and lime wedges, for serving


  1. Set up the fire pit heat to medium for indirect cooking. 
  2. Toss together chicken, onion, enchilada sauce, beans, corn, and 8 ounces cheese in a bowl. Season with pepper and salt.
  3. Tear six 12-inch squares of aluminum foil to wrap it. 
  4. Place one-sixth of chips, remaining cheese, and chicken mixture on one end of a piece of foil, leaving around a 3-inch border. 
  5. Fold aluminum foil over the filling to create a packet and crimp the edges to seal.
  6. Repeat with remaining foil, chicken mixture, chips, and cheese.
  7. Grill the packets over indirect fire pit heat until cheese is melted and chicken is warmed through. It may take around 6 to 10 minutes. 
  8. Transfer packets to plates and carefully open them. 
  9. Top with cilantro or other seasoning and serve with lime wedges alongside.

 4. Scrambled Egg Breads

Ham, eggs, and bread are very common as breakfast or snacks on a camping trip. With this recipe, you will enjoy something unique with these regular ingredients. Want to give your taste buds a rest? Check the recipe! 


  • 1 loaf (1 pound) unsliced French bread
  • 2 tablespoons softened, divided butter
  • 1 small chopped onion
  • 1 cup cubed fully cooked ham
  • 1 large chopped tomato
  • 6 large eggs
  • 1/8 teaspoon pepper
  • 1-1/2 cups shredded divided cheddar cheese 


  1. Prepare the fire pit for medium heat. 
  2. Cut the loaves of bread crosswise in half, and each piece lengthwise in half. Leaving 1/2-in. shells, hollow out two pieces. 
  3. Cut removed bread into cubes, and reserve 1-1/2 cups (save remaining cubes for other use). 
  4. Mix 1 tablespoon softened butter over bread shells. Spread the remaining softened butter over remaining bread halves. Set aside.
  5. In a small oven, heat 1 tablespoon butter over the fire pit. 
  6. Add onion; cook and continue to stir for 3-4 minutes or until tender. 
  7. Stir in tomato and ham; remove from pan.
  8. Whisk eggs and pepper in a small bowl.
  9. Heat remaining butter in the same pan. 
  10. Pour in the egg mixture into the pan; cook and stir until eggs are thickened, and no liquid egg remains. 
  11. Stir in ham mixture with reserved bread cubes and one cup cheese. 
  12. Spoon filling into bread shells and sprinkle with remaining cheese. 
  13. Transfer the mixture to a 13×9-in. disposable foil pan; cover with foil.
  14. Place the pan over the fire pit. 
  15. Cook for 9-10 minutes or until cheese is melted and heated through.
  16. Cook reserved bread halves, buttered side down, 1-2 minutes, or until toasted. 
  17. Cut each piece of egg bread and toast in half.
  18. Serve the dish together in your preferable way.

5. Beer-Braised Chicken

Enjoying the leisure period in a lazy evening near a fire pit or spending quality romantic time with your partner, this dish can give you both. Marinated in hot peppers and dark beer, this is the ultimate way to spice up your weekly chicken dinner by cooking over a fire pit.


  • 3 tablespoon sauce from a can of chipotles in adobo
  • 1 tablespoon hot sauce (such as Cholula)
  • 3 garlic chopped cloves
  • 2 tablespoon Dijon mustard
  • 2 tablespoon chili powder
  • 1 tablespoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 4 lb. boneless, skinless chicken thighs
  • 2 tablespoon divided canola oil
  • 1 (12-ounce) bottle of dark Mexican beer (such as Modelo Negra)
  • Jalapeño Ranch Coleslaw, corn tortillas, sliced radishes, sliced pickled jalapeños, cilantro, lime wedges, and sliced carrots for serving.


  1. Combine hot sauce, adobo sauce, mustard, garlic, chili powder, cumin, and 1 teaspoon pepper and salt each in a zip-top bag. 
  2. Add chicken, seal the zip-to bag, and turn to coat. Chill the bag at least 4 hours or up to 12 hours.
  3. Preheat the fire pit to 350°F. Maintain the heat carefully—heat one and a half tablespoon oil in a large Dutch oven over medium-high heat. 
  4. Cook the chicken, in batches, by adding more oil as needed, until brown, 3 to 4 minutes per side; remove bunches to a plate.
  5. Return all chicken to the fire pit oven and slowly add the beer. 
  6. Simmer until slightly reduced, which may take 6 to 8 minutes. 
  7. Cover the oven and bake until chicken is very tender, which may take 45 to 50 minutes.
  8. Remove the cooked chicken and shred meat with two forks. 
  9. Simmer cooking liquid over medium-high heat until slightly thickened, 4 to 6 minutes. Add chicken and toss to coat. Season with salt and pepper.
  10. Serve with Jalapeño Ranch Coleslaw, tortillas, sliced radishes, cilantro, pickled jalapeños, carrots, and lime wedges alongside.

6. Fire Pit Dessert Cones

Who doesn’t love to eat dessert cones? Moreover, this dish is very famous among kids because it is very easy to make. You can give your kid the ingredients so that they can match their own creation and fall in love with cooking over a fire pit!


  • 8 ice cream sugar cones
  • 1/2 cup milk chocolate M&M’s
  • 1/2 cup miniature marshmallows
  • 1/2 cup salted peanuts
  • 1/2 cup white baking chips


  1. Prepare the fire pit for medium heat. 
  2. Fill cones with M&M’s, marshmallows, peanuts, and white chips.
  3.  Fully wrap each cone with foil, sealing tightly.
  4. Place packets over campfire or grill; cook until heated through, 7-10 minutes. Open foil carefully.
  5. Use your favorite candies to fill up the cones.

7. Lemon-Dill Salmon Packets

Grilling in foil is an easy technique to cook over a fire pit. The mixture of salmon with a flavor of lemon is something out of the world to taste. So leave your regular salmon dishes behind and enjoy this new recipe, which you can cook over a fire pit.


  • 1 tablespoon softened butter
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium sliced onion
  • 4 garlic sliced cloves
  • 4 fresh dill sprigs
  • 1 tablespoon minced fresh basil
  • 1 medium sliced lemon


  1. Prepare the fire pit for medium heat. 
  2. Spread butter properly in the center of each of four pieces with a double thickness (about 12 in. square) of foil. 
  3. Place salmon fillet adequately in the center of each foil; sprinkle with pepper and salt. Top with garlic, onion, basil, dill, and lemon. Fold foil around fillets; seal.
  4. Place packets on a grill grate over the fire pit. 
  5. Cook until fish begins to flake easily with a fork, around 8-10 minutes. Open carefully to allow steam to escape.
  6. If you don’t have a grilled fire pit, place these packets, evenly spaced on a baking sheet, and just pop them into a 350-degree oven.

8. Pizza Mountain Pies

This pudgy pie recipe cooked over a fire pit is really delicious to eat. It doesn’t take so much hassle to cook it, so you can just cook it anytime you want!


  • 1 tablespoon butter, softened
  • 2 slices white bread
  • 1 tablespoon pizza sauce
  • 4 tablespoons shredded part-skim mozzarella cheese, divided
  • 4 slices pepperoni
  • 1 tablespoon chopped green pepper, optional


  1. Spread butter properly over bread slices. 
  2. Place one bread slice in a sandwich iron, putting buttered side down. 
  3. Spread with pizza sauce; sprinkle with two tablespoons pepperoni, cheese, and, if desired, green pepper. Top with the remaining bread slice and cheese, putting the buttered side up. Close iron.
  4. Cook over a hot fire pit until golden brown and cheese are melted, 3-6 minutes, turning occasionally.

9. Fire Pit peach Cobbler

This fire pit peach cobbler recipe has been a family classic for around 60 years. You can even add fresh cherries and berries instead of the peaches, too. Almost any fruit would work. Mix-match-love! 


  • 2 cups all-purpose flour
  • 1 cup of sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup butter, melted

For the filling

  • 2 cans sliced peaches, (15-1/4 ounces each)
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon, if desired


  1. Prepare the fire pit for low heat, using 32-40 charcoal briquettes.
  2. Line the inside of a 10-in. dutch oven with heavy-duty foil. 
  3. In a bowl, whisk the first four ingredients together. Add melted butter and milk; continue to stir just until moistened. Pour the mixture into the prepared pan.
  4. Drain peaches by reserving 1 cup syrup. Arrange peaches over batter; sprinkle properly with sugar and, if desired, cinnamon. Pour the reserved syrup over the peaches. Place the lid on the Dutch oven of the fire pit.
  5. When briquettes are covered with white ash of the fire pit, place Dutch oven directly on half of the briquettes. 
  6. By using long-handled tongs, place the remaining briquettes on top of the pan lid.
  7. Cook for 30-40 minutes or until the cobbler is set and beginning to brown, using tongs to lift the lid carefully while checking.
  8. Cook 5 minutes longer if you think it’s necessary. Remove from heat; let stand, uncovered, 15 minutes before serving.

10. BBQ Hot Dog With Potato Packs

Craving over a BBQ flavored juicy hot dog? What if you have ash spiced potato wedges and cheesy onions to roll with it? Well, these all can be cooked over a fire pit. Check out yourself! 


  • 1 package, around 20 ounces refrigerated red potato wedges
  • 1 small onion
  • 4 hot dogs
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup barbecue sauce


  1. Cut the onion into wedges.
  2. Divide potato wedges among four pieces of heavy-duty aluminum foil (about 18 in. square). 
  3. Top each foil with a hot dog, onion wedges, and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.
  4. Grill and cover, over medium heat 10-15 minutes or until heated through. Open the foil carefully so that steam can escape.

11. Crab & Shrimp Stuffed Sole

The most casual cookout will seem fabulously elegant when it starts this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette, and you would get such a classy dish cooked over a fire pit.


  • 1 can (6 ounces) drained, flaked, and cartilage removed crabmeat
  • 1/2 cup chopped cooked, peeled shrimp
  • 1/4 cup soft bread crumbs
  • 1/4 cup melted and divided butter
  • 2 tablespoons whipped cream cheese
  • 2 teaspoons minced chives
  • 1 minced garlic cloves
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped fresh parsley
  • 4 sole fillets (6 ounces each)
  • 2 tablespoons dry chicken broth or white wine
  • 1-1/2 cups cherry tomatoes
  • 2 tablespoons lemon juice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt


  1. In a small bowl, combine the shrimp, crab, bread crumbs, 2 tablespoons butter, chives, cream cheese, garlic, lemon zest, and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks.
  2. Place each fillet on a double thickness (about 18×12 in.) of heavy-duty aluminum foil. Combine the tomatoes, wine, lemon juice, salt, pepper, and remaining butter; spoon over fillets. Fold foil around fish and seal tightly.
  3. Grill and cover, over medium heat for 15-18 minutes or until fish flakes easily with a fork. Open the foil carefully so that steam can escape.

12. Grilled Campfire Trout Dinner

Dinner in your backyards with a small gathering can be more charming if you have this dish to offer. The fresh catch will taste better with this simple treatment that keeps the fish moist. Carrots can be an excellent accompaniment with this; you can cook it up in a separate foil packet. 


  • 4 bacon strips
  • 2 dressed trout (1 pound each)
  • 4 lemon slices
  • 1 small onion, halved and sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 medium carrots, thinly sliced
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 tablespoon butter
  • Lemon wedges


  1. Cook bacon until partially cooked but do not cook it crisp. Put each trout on a double thickness of heavy-duty aluminum (about 20×18 in.) foil.
  2. Place onion and lemon in the trout cavities; sprinkle with pepper and salt. Wrap the trout with bacon. Fold the foil around the trout and seal tightly.
  3. Place the carrots on a double thickness (about 20×18 in.) of heavy-duty foil x. Sprinkle them with pepper and salt and dot them with butter. Fold the foil around carrots and seal tightly.
  4. Grill the carrots and cover, over medium heat for 10 minutes. 
  5. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.

13. Marinated Chicken and Onion Kebabs

Cooking this Indian inspired dish over a fire pit will definitely charm your guests. You can offer kebabs with naans or in flatbreads and enjoy the delicious tadka flavor. 


  • 1/2 c. plain yogurt
  • 2 plain yogurt 2 cloves garlic, grated
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. boneless, skinless chicken breasts
  • Canola oil, for grill grates
  • 1 medium-size red onion
  • 4 pieces flatbread or naan
  • Cucumber and Cilantro Yogurt Sauce


  1. Cut the chicken breasts into 11/2-inch pieces. Cut the onion cut into 1-inch wedges, then halved crosswise.
  2. Combine yogurt, ginger, garlic, garam masala, turmeric, lemon zest and juice, and 1/2 teaspoon each salt and pepper in a bowl. Add chicken and stir to combine. Let marinate 15 minutes. 
  3. Heat the fire pit to medium. Once clean, hot and lightly oil the grill grates. Thread onions and chickens onto six large skewers. 
  4. Grill for 8 to 10 minutes around, turning occasionally until chicken is cooked correctly, and onion is just tender—Grill the naans/flatbread until lightly toasted, about 1 minute per side.
  5. Serve kebabs and naans/flatbread with Cilantro Yogurt Sauce and Cucumber alongside. 

14. Eclairs on the Grill

One of the best camping treats can be an easy eclair on a stick. On any joyous occasion, this is the one that makes people watch what you’re doing and beg to be included. Also, your fire pit can help you to cook it properly.


  • Stick or wooden dowel (around 5/8-inch diameter and 24 inches long)
  • 3 snack-size (3-1/4 ounces each)cups vanilla or chocolate pudding
  • 1 tube (around 8 ounces) refrigerated seamless crescent dough sheet
  • 1/2 cup chocolate frosting
  • Whipped cream in a can


  1. Prepare the fire pit for high heat. 
  2. Wrap one end of a wooden dowel or stick with foil. 
  3. Unroll crescent dough and cut it into six 4-in. squares. 
  4. Wrap one piece of dough around the prepared stick; pinch end and seam to seal.
  5. Cook over the fire pit 5-7 minutes or until golden brown, turning occasionally. 
  6. When you think the dough is cool enough to handle, remove from the stick. Let it cool. Repeat with the remaining dough.
  7. Place the pudding in a resealable plastic bag; cut a small hole in one corner. Squeeze bag to press mixture into each shell. Spread with frosting; top with whipped cream.

15. Tomato-Herb Grilled Tilapia

Trust me on this, This super tilapia with lemon and ginger takes dinner over the top with minimal preparation. Grilling the fish in foil is as easy as it gets in a fire pit.


  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • 2 tablespoons olive oil
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon coarsely chopped fresh ginger root
  • 3/4 teaspoon divided sea salt or kosher salt
  • 2 cups halved lengthwise grape tomatoes
  • 1-1/2 cups fresh or frozen-thawed corn (about 8 ounces)
  • 4 tilapia fillets (6 ounces each)


  1. Place the first six ingredients in a food processor; add 1/2 teaspoon salt with the mixture. Pulse until the mixture is nicely chopped.
  2. In a bowl, combine corn and tomatoes; stir in 1 tablespoon herb mixture and the remaining salt.
  3. Put each fillet on a piece of heavy-duty(about 12 in. square) foil. Top them with herb mixture; spoon tomato mixture alongside the fish. Fold foil around the fish and vegetables and seal tightly.
  4. Grill and cover, over medium-high heat 6-8 minutes or until fish just begin to flake easily with a fork. Open foil carefully so that steam can escape.

16. Buttery Horseradish Corn On The Cob

Having a buttery flavor that is too cooking over a fire pit, this dish can make you overwhelmed by its fantastic taste. If you want to try something different and easy to cook, do not think twice about cooking this incredible dish!


  • 3/4 cup softened butter
  • 1/4 cup shredded pepper jack cheese
  • 1/4 cup prepared horseradish
  • 1 tablespoon dried parsley flakes
  • 3 teaspoons salt
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 12 medium ears sweet corn, husks removed


  1. Mix the first eight ingredients together in a bowl until they’re adequately blended; spread the mixture over corn. 
  2. Wrap each corn with a piece of heavy-duty foil (about 14 in. square), sealing tightly.
  3. Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Open the foil carefully so that steam can escape.


Cooking over a fire pit feels really exciting and challenging. Because it doesn’t only help you prepare tasty dishes, but also it gives the ashy flavor to every dish, which makes them even more signature and appealing. So what are you thinking? Go and amuse everyone by cooking these savory dishes over your fire pit!

You may also like

Leave a Comment