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First, how many people do you consider "a big crowd"? I would get some small fresh chickens from my local butcher shop and have them cut them up. I would brine them for at least six hours and cook them in groups - like all the wings, all the leg quarters or thghs and legs. Those would be cooked indirect. Then i would do all the breats direct and cooked to temperature.
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX
Thighs and breasts marinated over night in: 2/3 cup KC Masterpiece Jerk Marinade, 1/3 cup Tiger sauce, and 2 packets of splenda. Cook raised direct at 350 and it is awesome. If you are cooking a lot, double the recipe.
Two XL BGEs - So Happy!!!!
Did somebody say wings? Mmmm...wings.
Happy birthday, btw.
Do you have an AR or other product to help you cook all that chicken? Using an AR and a BGE Grid Extender, I was able to fit 12 chicken thighs and a mess of chicken legs on mine. Could have fit more, but that was all I needed at the time.
Griffin's Grub or you can find me on Facebook