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Camping Hot Dogs

Campfire hot dogs roasted on sticks over open flames for 8-10 minutes until heated through and lightly charred. Build each outdoor cooking-style hot dog in toasted buns with your choice of classic condiments and toppings.
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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: 420
Ingredients Method Notes

Ingredients
  

  • 8 hot dogs
  • 8 hot dog buns
  • 1 ketchup
  • 1 mustard
  • 1 relish
  • 1 shredded cheese
  • 1 diced onions
  • 1 chili
  • 1 sauerkraut
  • 1 jalapeños

Method
 

Roast the hot dogs
  1. Skewer each hot dog lengthwise on a roasting stick or long fork. Keep the hot dogs centered so they cook 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 and steaming-hot centers.
Toast and assemble
  1. Toast buns briefly over the fire if desired. Stop once they feel warm and lightly toasted at the edges.
  2. Place each hot dog into a bun. Add ketchup, mustard, and relish first, then layer on any optional toppings you brought.
  3. Add optional toppings as desired: shredded cheese, diced onions, chili, sauerkraut, and jalapeños. Serve immediately while hot.

Notes

Pro tip: keep the hot dogs moving—frequent rotation prevents burning while still getting charred spots. Refrigerate leftovers in a sealed container up to 3 days, and reheat until hot through; buns may soften. Freezing is not recommended for best texture. For a lighter option, swap in turkey or chicken hot dogs and load up with sauerkraut and onions for big flavor with fewer calories.