Menu varies with locale. It’s different for backpacking vs.car camping; somewhere with a pit vs. building up a pile of rocks.
I like to fish, so trout is first and foremost. This summer I field tested a shichimi togarishi for seasoning. First trip, I only used blood orange zest and the second a blend of orange, lemon and a dash of lime zest. Blood orange for the win. Heaping portions of black sesame and poppy seeds to make it super crunchy and a basic ichimi togarishi to make sure it felt familiar, ginger, sichuan peppercorn, nori. This was for backpacking so sometimes there would be a ‘donated’ grill and sometimes there wouldn’t. Didn’t matter as trout were wrapped in tinfoil after being dressed. Could throw them right in the coals.
If you’ve got the patience, trip-tip is nice for a big group. Santa Maria style. Par-smoking low and slow for an hour or two usually nets a pretty good result.
Leg of lamb is pretty forgiving over fire. Nice with a jerk rub.
Never underestimate the delicious utility of a hot dog.