the peach cobbler sounds interesting. don't think i've ever seen a recipe using soda in it, maybe i'll try it sometime. but where's the BUTTER???
I've seen people cook up pigs on a spit at camp before. My favorite roast pig is what I know as "Lechon" - it's a roast suckling pick that's got perfectly crispy skin all around. Used to go with my grandpa to pick up his lechon order for parties, the farm had a 'roasting shack' with a 3-side perimeter of fire and pigs on spits angled over the flame, it was awesome! Also good is pig cooked in "emu pit" - hawaiian style, where you make fire in a pit with rocks, then layer the pig in the coals/rocks with banana leaves, then bury it overnight.
At camp I'm a big fan of the bone-in ribeye and corn on the cobb eaten with bare hands
Growing up we didn't have money to go on real vacations, so camping was common. The dish we ALWAYS had the first night, for decades, was this concoction very similar to what Chipotle makes these days:
Bring cooked white rice and prepared toppings to camp first night (most toppings get used in other meals following).
Toss some big ole ham steaks on grill and cut them up into bite-size bits.
Vent a can of whole pinto beans and put over fire to heat it up.
Assemble and devour: white rice, beans, ham, grated cheese, diced tomatoes, green onions, cilantro, pico de gallo salsa, sour cream and lettuce optional. toppings varied over the years: olives, bell peppers, corn, etc etc. you get it.