The barbeque with rotisserie is rented, the 50 lb lamb is ordered.8 big bags of charcoal are at the ready.Now all I have to do is figure out how to do it. Anyone out there with any helpful tips? Thanks in advance!
Hi crank- The place to ask this question is the General Topics board, that is where Chowhounds who are in to cooking hang out. You should get a good response to your query over there.
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