Who’s doing what

≈75 lb pork shoulder (~9 shoulders) + 60 lb chicken thighs. Buy before the first smoke.

Smoker maxes at 4 shoulders. Low & slow to ~203°F, rest, pull.

Vacuum-seal WITH juices. Freeze flat only what fits the limited freezer; keep the rest cold in coolers.

Second batch, same ~203°F target.

Vacuum-seal with juices; freeze flat what fits, cooler the rest.

Final batch. Aim ≈45 lb finished total (Tue tacos + 15 lb held for Fri burritos).

Meat, dairy, bakery, frozen, fruit, drinks. Use the Costco walking-order list.

Produce, spices, dry goods, tortillas, herbs.

Seal session 3, label finished weights, reserve the 15 lb burrito portion. Keep everything cold for transport.

Marinate 60 lb thighs in teriyaki, vacuum-seal. Freeze only what fits; the rest rides cold in coolers.

Bulk condiments, foil pans, foil, gloves, pasta, serviceware.

Pre-chill and load the 1 fridge + 3 coolers per the cold plan (proteins coldest, most ice). Pack chafers, pots, sheet/hotel pans, smallwares. Bring extra ice.

Pick up vanilla ice cream at the nearby store for tonight's dessert — don't haul/freeze it ahead. Stash in the camp freezer.

Pull ~30 lb finished pork for Tue tacos into cooler to thaw.

Stage the 3 Blackstones + 2 ranges, prep counter/sink, sanitizer buckets, trash. Thermometers in fridge + coolers. Rotate cooler ice daily from here on.

Griddle patties, crisp bacon, cut watermelon, bake brownies, set topping bar.

Chicken into fridge/cooler to thaw for Wed Hawaiian dinner (36 hr).

Made the day before Wed Hawaiian dinner. Boil macaroni on the stovetop. HOLD BACK ~15% dressing to refresh before serving.

Pancakes, scrambled eggs, bacon, fruit. Hold breakfast meat leftovers for Sat.

Soaked beans simmering by mid-morning for tonight's tacos.

Reheat pork in juices, grill corn, warm tortillas, build bars.

No rice cooker at camp — cook on the stovetop in large pots (~4 batches, 1 cup cooked/person). Refresh mac salad with reserved dressing.

Grill + glaze marinated chicken, slice, hold in chafers. Rolls out.

Bread + sear cutlets, sauce + cheese, bake. Boil pasta, Caesar, garlic bread.

Pick up vanilla ice cream at the nearby store for tonight's root beer floats. Keep in the camp freezer until service.

Cook components, run an assembly line (180 burritos). Salsa on the side.

Griddle dogs, heat chili, set toppings. Scoop floats to order.

Inventory leftovers, pack equipment, final clean.

Light departure breakfast. Reheat held breakfast meat.