>Default LUser squeaks:
>
>MrAoD wrote:
>
>> Lime chicken - bone-in, skin on chicken. Set up in a hotel pan and
>marinate in
>> corn oil and lime juice. Use fresh limes and throw in the squoze bits, add
>> bashed garlic cloves and chopped scallions, couple of tbsp of cayenne
>pepper.
>> Marinate 4-6 hours. If you squeeze the lime juice in advance (it'll keep
>> refrigerated) you can toss together the marinade and chicken in about 25
>> minutes.
>
>Feeding that many people with two grills? No way should chicken or ribs
>be considered. Keep it simple. Burgers and brats, I'd say.
>Brian Rodenborn

Huh? Whadda you know... what's so difficult 'bout grillin' chicken 'n ribs...
brats require more TLC.

Anyhoo, can't have a successful feed lest ya got the granddaddy of all "Come 'N
Git Its"... just ordered mine yesterday... this is the real deal - hellsbells:
http://www.farmersmarketonline.com/cooperbell.htm


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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