I may as well toss in a few cents worth of ideas....
My outdoor cooking skills were learned from my dad and from Boy Scouts while I was growing up in the boondocks about an hour southwest of St. Louis. I grew up thinking that barbeque meant grilling meat. It wasn't until many years later that I learned the difference between grilling, barbequing, and smoking. All of our grilling was done on oak logs since there were plenty in the woods around us (12 acres of red cedar and various oaks), and two teenage boys that could "man" each side of a two-man crosscut saw. After we headed off to college, my dad bought a chainsaw...
My theory has been that you can cook most of the things you cook in your kitchen outdoors with the proper equipment and/or preparation. If you are backpacking or canoeing and have to travel light, then quick cooking (dehydrated) or no cook meals (crackers, meat, cheese, trail mix) are good, but otherwise you should eat just like you do at home. Maybe better.... When I was a Boy Scout, many of the weekend camping trips were of the car-camping variety, so we had coolers and could take fresh food. The adult troop leaders took turns eating with the different patrols, and they always preferred my patrol to eat with since the chow was always good. While others were satisfied with canned beans and franks, we were grilling pork steaks or cooking a beef chuck roast with veggies in a Dutch oven. We often did a cobbler for desert as well. Instead of bologna sandwiches, we'd do BLTs for lunch (cook extra bacon at breakfast to save time at lunch).
Since I mentioned pork steaks (not chops), I never realized that that was a St. Louis kind of thing. Everywhere else seems to serve chops, but we always loved thin cut (1/2" thick from memory) pork steaks cut from the shoulder (blade or "butt" steaks). When almost cooked, the classic sweet and sticky tomato-based sauce was brushed on and caramelized on both sides. Kind of like pulled pork, but could be grilled since it was so thin and cut across the grain. That is some good eatin' with baked beans and cole slaw.
Now that I've been down memory lane, some tips that may help:
If you are car-camping for a few days, you can freeze your meat that you'll use the last day or two so that it lasts longer in the cooler.
One pot meals are good. Even better are crock pot meals that you can cook in a Dutch oven. You can start dinner at lunch time and add charcoal every hour or so during the afternoon.
You can bake almost anything in a Dutch oven that can be baked in your kitchen at home. The internet is full of recipes.
Don't scrimp on herbs and spices. There is more to life than salt and pepper. Good seasoning makes the difference between "ehhh, okay" and "wow!".
I learned a good technique for Dutch ovens while I was stationed in Korea and volunteered with a US Boy Scout troop in Seoul. They didn't have fire pits or any other place to safely put the Dutch ovens on the ground. Since the goal was to "leave no trace", they used a commercial half sheet pan (I bought some at Sam's Club when I got back). They set the sheet pan on the ground, filled it with dirt or sand then put the coals and Dutch oven on the dirt/sand. When they were done, they would dig a small hole to bury the ash and dirt and hadn't created a charred spot on the ground. I've found it also makes it easier for us, ahem, "older" folk to work on the food if you put the pan up on a table so it's waist high. Way easier on the back that all that bending to change the coals and check the food. Here is a shot of my vintage (my dad bought it about 40 years ago) Dutch oven and the appropriately sized sheet pan. I didn't bother to fill the pan with dirt, so use your imaginations.
If my rambling hasn't been helpful, I hope it was at least entertaining.
