re: Freezing bbq for a trip to the beach

I've frozen leftover ribs and they do fine. Not quite the same as just off the grill, of course. I vac seal, but if you wrap them tightly in plastic wrap and foil and they aren't going to be frozen for long, you should be able to avoid freezer burn.

With the pulled pork, I wouldn't use a plastic container. Too much room for air. Put it in a ziploc bag and get as much air as possible out of the bag.

We usually cook at the beach since there's so much good seafood available, but I normally bring something for the first night, at least, or for daytime sandwiches and snacking. As BO suggested, a meat sauce for pasta freezes well and travels well. A salad, bread and pasta and you have a good meal. I will sometimes cook a large rump roast with gravy and beans or peas for sides. I do it the day before and it travels just fine the next day. Leftovers make good poboys or sandwiches. I'll make a good chicken salad to have around or buy a large amount from Calvin's.

As you know, I eat gumbo any time and any place. Many times, I make the seafood gumbo "base" without the seafood in it, freeze that and bring it on the trip, buying the fresh seafood at the destination. I sometimes pre-make sauces like remoulade, for example, and then buy the shrimp or whatever. I make mini crawfish pies for apps or snacks and freeze those, but mostly we cook there.