My Boy Scout days taught me the utility of cooking in foil. But let's just say that my palate has progressed past a hunk of ground beef with onion and potato slices. The art form, however, can still be beautiful.
You also don't have to wait for a camp out to do this. The coals in the barbecue grill work just fine too.
Campfire potatoes are simply sliced Yukon golds, fresh rosemary and thyme, generous salt & pepper, and some fat (olive oil works, and so does leftover duck fat).
Dessert (well, pre-s'mores anyway) was this delicious stone fruit concoction. Ginger snaps, sliced fruit, lime zest and juice, and I substituted dark rum for brandy and maple syrup for sugar, and WOW.
The true stroke of genius, though, was using leftover ginger snaps for the s'mores. OH YEAH.