I have no idea why, but I've 'posted' on this thread twice only to find my post never made it to the board.
One more try!
I think we DID have too much food -- besides what was left over on the main serving table, I know there was quite a bit of meat left uncooked in some of the coolers, and some desserts and other items that never made it out of the bags. We should probably consider reducing the item quantity requests next year from 'enough for everyone' to 'enough for half the attendees'. Even with half the food, we'd have had plenty for everyone.
We also DID intend to stagger the cooking, but despite having more charcoal than in previous years, we used it all up AND the fires burned out faster. By the time we were ready to cook the 'second shift', none of the fires was still hot enough.
George's idea is a good one (re: keeping one grill going all day). Another option would be to only light 2-3 grills at a time instead of 4-5, which would slow down the output AND preserve some charcoal for later. If we planned well, splitting up grills between slow-cooking and fast-cooking items, that should work out fine.
Drake, re: the chicken -- unfortunately, while we know it's a PITA for the out of town folks to deal with perishable stuff, George and I are the only two locals, so it's imperative that some of the travelers pick up meat, etc. We put up the info about local stores (including maps) and suggested that rather than trying to travel with perishables (or store stuff in hotel rooms) that everyone just go to one of those stores after the AM practice and bring their stuff to the park. George and I got there early and had spare coolers and ice ready. We probably didn't make this plan as clear as we should have, and we'll make an extra effort next year to let the BBH travelers know that there's a hassle-free way to contribute meat or other items needing to be kept cold.