Juliann, I haven't tried freezing the barbequed chicken because we eat it all up each time I make it :) I don't see any reason why it wouldn't work. Depending on when I need my meal is how I choose Low or High power to cook the chicken. I use Low for about 4-5 hours (like before going to church in the A.M. to have an early afternoon meal) or on High for 8-10 hours to cook all day while I am busy with the kiddos. The crockpot is very forgiving just check it to see if it's done, if not continue cooking. If it is done earlier than you are it can stay there safely until you are ready. As to how much barbeque sauce, just pour it on to coat the pieces you have, no need to measure.

Over charcoal on a grill? The best is low and slow. Make the coals all red hot but covered with ash. NO FLAME! biggest mistake for grilling over charcoal is to many people do not let the coals get hot but no flame. Flame burns Coals cook. Prep chicken pieces by trimming off excess fat, dry rub on seasoning and put on the grill about 6-8 inches high over coals. Watch to make sure fat dripping onto coals doesn't start flame ups. If a flame up starts spritz with a little beer or water. The steam wont hurt the chicken and the beer steam actually adds a bit of flavor. Turn direction (not flip to other side) of piece after about 15 min let cook another 10 min then flip to other side. turn direct at 15 min then baste on BBQ sauce cook for ten min and flip so BBQ sauce is down baste other side let cook another 5-10 min per side with sauce basting as needed. Once BBQ sauce is cooked on lifting the rack higher at least 12" over the coals, or spritz the coals to cool them down some, close the cover and let chicken sit for 10 min. Pieces should be all cooked thru evenly, juicy and tasty. Dearest Grandpa taught me this long long ago and I have never served a bad piece of BBQ chicken from the grill. Have fun LIL

Thanks for all your suggestions. The theme idea is good. I'll be doing a marinade late this afternoon so will make the final decision then. I usually make my own mixes (couldn't see the Nandos and others didn't appeal) so I have a good range of most ingredients necessary. I'll be having a few vegies on the BBQ as well as some salads and of course have to have the usual favourites of pavlova, trifle & rich, creamy homemade ice-cream and fresh fruit salad so have to make sure we leave room for that. We rarely have desserts so they are a treat for us. Once again thanks for the suggestions (and laughter - flying chooks!) and I hope you all have a safe and happy Christmas & New Year.

Ribs and chicken are two of my favorite things to BBQ/grill. Whether with charcoal or gas, both need a fair amount of time to cook using indirect heat, maybe 50-70% of the total cooking time. If with charcoal, you need a BBQ with a lid. Put the coals on one side only and use the other side for indirect heat. With a gas grill, same thing, heat it up and then turn off one section of burner. You can "sear" the outside of the meat at the beginning or the end or a little of both (needed for BBQ sauce), it's the same. Then move the meat to the indirect section. I use soaked wood chips to add to the flavor. Add sauce only at the end and then give it a quick hit to the direct side. The sugar most have will burn quickly. Use a thermometer with chicken to make sure it hits 160 degrees. To avoid sticking, clean the grill first with a wire brush after it's very hot. Oil it just before putting the meat on, using a paper towel dipped in vegetable oil that you hold with tongs. Some fish can stick when doing this but usually nothing else will. Another approach instead of oiling the grate is to lightly brush the raw chicken with mayonnaise. Doing so adds no flavor but its water/oil emulsion will prevent sticking. Same thing usually works with a skillet, like a cast iron one, to avoid using too much oil. (PS - I like liquid smoke in some sauces. It's not needed if you're using bottled sauce or a sauce of your own concoction using bottled sauce as a base)