What a beautiful spring day here, just had to top it off with a smoked beer-can chicken. I drank the beer but put in some fresh squeezed lemon juice and rosemary into the can. I was pretty pleased with the result, lovely.
Brushed with yellow mustard and then sprinkled with Jan's Rub, great combo.
(http://i293.photobucket.com/albums/mm78/ottawanitro/8375CE12-790D-4A2D-94B4-C29C737091FA_zpskjsejjgw.jpg)
After 2 hours of apple smoke
(http://i293.photobucket.com/albums/mm78/ottawanitro/CCE8D576-931B-4667-991D-C35C33FBC5A1_zpsyv28spev.jpg)
Crisped up the skin in the oven
(http://i293.photobucket.com/albums/mm78/ottawanitro/7E6837C7-045C-4D10-8DA5-F2E43340CF89_zpsc1swrxkk.jpg)
Nice looking chicken. After you squeeze out the lemon juice, use the lemon to plug the neck cavity of the chicken. That helps trap a little more of the favor that will infuse into the meat.
That's an excellent idea for using the rest of the lemon, I'll do that next time, thanks.