Listees,

I take a Weber Smokey Joe.  If you take one of those little, cheap
plastic parson's tables and turn it upside down, it makes a perfect BBQ
and accessories holder that keeps things from rolling around and then
doubles as a table.  Bungee the BBQ to the table.  The whole bundle sits
on top of the ice chest which sits right behind the passenger seat.
(Yes, I use the Dometic too, but it only holds so much).  I prep single
loads of charcoal in smaller paper bags and keep however many nights'
are needed in a plastic bag on the roof, along with bundles of
firewood.  That way, for primitive camping where there are no fire rings
and no ground fires allowed (such as in Anza-Borrego) the little Weber
becomes a great legal campfire container after dinner.

Freezing foods allows them to be used several nights out after they
thaw, and helps keep the cooler cold.  Take boneless chicken parts,
marinate them in ZipLock bags (just pour in teriyaki, Italian dressing,
or whatever you like) and then freeze into solid blocks.  Same with
salmon.  Bigger blocks take longer to thaw; you can size your blocks so
they thaw by different nights.

Like the Rice-a-Roni already mentioned, Near East makes so many kinds of
easy grain side dishes, you can have a different theme every night.
Instant oatmeal makes an easy breakfast.

I like to do food themes.  On a trip to Joshua Tree last month, I had
what the local desert Indian tribes might have had.  Quail seasoned with
sage one night;  rabbit with salsa the next night.  And of course, the
Spanish padres DID bring wine...

John Welsh, San Diego
87 Syncro Westfalia GL
81 Triumph TR8