Montezuma Lions Club had a very successful July 2 “Let Freedom Ring” day as they prepared and served over 800 barbecued chicken dinners.
Above – A lot of effort goes into the cooking and seasoning of the chicken halves, which starts about 4 a.m. In the background at left, volunteer helper Kevin Rempp redistributes the hot charcoal in one of the fire pits. Others pictured waiting to reposition some almost finished racks of chicken are, left to right, front pair, Dean Teeselink and volunteer Drew Rempp; second pair, William Gregory and Project Chair Eddie Pierson. Gary Thompson is in background at right. Several other Lions also helped with the grilling. The dinner is the Lions club’s biggest annual fundraiser. Proceeds will go to service projects and causes locally and internationally.
At left – Chicken BBQ teamwork – From left, Kevin Rempp squeezes the trigger while Dean Teeselink holds the hose and Dick Gregory supervises the spraying on of seasoning. Over 800 chicken halves were grilled and served at the Lions club’s dinner on Saturday, July 2. Gregory is in charge of preparation of the “secret sauce” that gives the chicken its distinctive flavor. The Lions received many compliments on the meal on Saturday. Stories and photos by Roger Allen