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