Seasoning poultry

[food4thot]

We like to mop the chickens we roast on direct heat with lemon juice, rosemary, and chili flakes as the cook is nearing its end. Give it a shot.

I use an inside-out lemon variation for rotisserie birds. Wedge lemons, heavily season, then stuff them in the cavity before trussing.

 

[smoke ninja]

I've always wondered over the "BBQ rule" of patting dry the meat, but the turning right around and reintroducing "moisture" by way of slather. I've done it and have not done it with no appreciable difference.
I'll admit, I have not used mayo...I got a tad of mental block there.

-D

I've never dried bbq style cuts as the natural moisture does help rub bond. But I do know it helps to dry the surface when grilling/searing.

I am a big proponent of the power of mayo on chicken skin