Originally Posted by Diesel Dave
Dang good lookin bird right there.
Have you tried Dr Pepper or Vernors/ginger ale instead of beer?
They add a nice flavor to the bird
I've done a few with lemon juice and water in the can. I've also put a wedge of lemon on top of the can too. I saw a recipe many years back for putting a whole lemon cut into wedges in the cavity of a chicken and I was quite pleased with the results. It give a bit of lemon flavor to the bird and I think it might help a bit to keep it moist. So I tried a slight variation of it with the beer can chicken. I seasoned the outside with Montreal Garlic and Herb seasoning and cooked it about 400 or so until it was done and the skin was nice and crispy.