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Camping Hot Dogs

Camping hot dogs with a quick campfire roast: hot dogs heated through and lightly charred, served in toasted buns with your favorite toppings. Skewered for outdoor cooking, they’re ready fast over open flames or coals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Hot dogs
  • 8 hot dogs Use standard hot dogs.
Buns and condiments
  • 8 hot dog buns Toast briefly over the fire if desired.
  • 1 ketchup Serve on the side or spread onto the bun.
  • 1 mustard Optional, to taste.
  • 1 relish Optional, to taste.
Optional toppings
  • 1 shredded cheese Optional topping.
  • 1 diced onions Optional topping.
  • 1 chili Optional topping.
  • 1 sauerkraut Optional topping.
  • 1 jalapeños Optional topping.

Method
 

Skewer and roast the hot dogs
  1. Skewer each hot dog lengthwise on a roasting stick or long fork. Keep them spaced so they roast evenly over the fire.
  2. Hold the hot dogs over campfire flames or coals, rotating frequently, for 8-10 minutes until heated through and slightly charred. Look for visible charred spots along the surface as a visual cue.
Toast buns and assemble
  1. Toast the hot dog buns briefly over the fire if desired. Remove when warmed and lightly toasted to avoid burning.
  2. Place each hot dog in a bun and add your desired condiments and toppings. Include ketchup, mustard, and relish plus any optional toppings you want.
  3. Serve immediately while hot. Use the roasting stick or fork to keep everything hot through the last bites.

Notes

Pro tip: keep the hot dogs rotating so they cook through without burning, and roast closer to the coals for more even heating. Store leftovers in the fridge up to 3 days; reheat until hot throughout, though buns may soften. Freezing isn’t recommended because toppings like sauerkraut and jalapeños can lose texture. For a lower-sodium swap, choose reduced-sodium hot dogs and use less relish and chili.