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A colleague and I are planning to do a BBQ for about 50 of our co-workers. We know that we'll be doing 20 racks of ribs. The equipment we have:
1. LBGE with AR and AR Extender (3 total racks)
3. Weber Bullet
4. Weber 3-burner gasser
We know that we can get the ribs done by lunch if we start early in the morning. Our question is related to chicken. We want to do some chicken (not whole birds and not just breasts). Does anyone have any suggestions for doing some good smoked chicken in advance (night before) that will keep well until lunch the following day? Any other suggestions are also welcome!
Thanks in advance!