21: The Campout Cookbook

Cookbook Club

Cooking…in the woods? Join us, along with our pal Rebecca Ringquist, for a deep dive into The Campout Cookbook, which our Cookbook Club tested out last summer on an actual camping trip. It’s a lot fancier than hot dogs over an open fire — is it worth it?

Resources mentioned in this episode:

• The Campout Cookbook
• Camp Chef camp oven
• Camp Chef stove with 5-gallon propane
• Camp cookery kit (page 131)

Recipes mentioned in this episode:

• Big batch bloody mary (page 163)
• Tentside tea toddy bar (page 170)
• Starry sky masala chai (page 166)
• Forest fondue (page 67)
• Figgy pecan crackers and whipped feta (page 58)
• Golden beet pickled eggs (page 54)
• Zhug dip and sweet potato chips (page 56)
• Red cabbage, jicama and orange slaw (page 84)
• Middle-of-Nowhere Mac ‘n’ Beer Cheese (page 118)
• Golden graham crackers (page 142)
• S’mores galores (page 138)
• Vanilla bean dream Marshmallows & Co. (page 140)
• Brown butter toffee blondies (page 150)
• Chocolate chunk cowboy cookies (page 151)
• Salted honey-maple peanut brittle (page 149)
• Honey-lime yogurt granola parfaits (page 188)
• Foil-packet primer (page 73)
• Sliced tri-tip sandwich bar (page 94)
• Spicy chuckwagon chili (page 108)
• Corn on the cob with chili-lime butter (page 70)
• Hasselbackpack potatoes (page 72)

About our Guest:

Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She’s an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth.

Join our Cookbook Club!

• Our Instagram, @cookbookclubshow
• E-mail us: [e-mail]
• Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
• Cook along with us! Next cookbook episode (releasing 6/15/2022): Family, by Hetty McKinnon