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Cowboy Beer Can Chicken/Turkey
Lemon - Dijon Chicken with Potatoes

Ingredients

2 Lemons
1/2 Cup Chopped Fresh Parsley
2 Tablespoons Dijon Mustard
4 Coves Garlic
2 Teaspoons Extra-Virgin Olive Oil
1 Teaspoon Dried Rosemary
3/4 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Whole Chicken about 3 1/2 Pounds
1 1/2 Pounds of Small Red Potato, Cut into Halves
1 Whole Potato or Onion
Optional 2 Bottles of Beer,
[Longneck Ziegenbock, Chefs Preference]

Directions

 The optional 2 Bottles of Beer is for the cook not for the recipe.
Preheat oven to 350 degrees or get the grill ready. Spray inside of cooker with oil. Squeeze 3 tablespoons juice fro lemons; reserve squeezed lemon halves. Combine parsley lemon juice, mustard, garlic oil, rosemary, pepper and salt in small bowl; blend well. Reserve 2 tablespoons of mixture to rub on outside of bird, 2 Tablespoons for potatoes. Pore remaining liquid in center cup of the chicken cooker. Rinse chicken inside and out, and pat dry with paper towels. Rub spice mixture under skin and on top of skin. Grab a chicken leg in each hand, plunk the bird cavity over the flavor cup. Place lemon halves in side chicken, place whole potato or small onion in neck opening of chicken. Completely wrap chicken in foil for even juicer, tender chicken you've ever had. Place foil on grill and transfer bird [on the pottery beer can cooker] to 350 degree oven or the grill. Cook the chicken over medium-high, indirect heat [no coals or burners on directly under the bird], with the grill cover on, for approximately 1 hour or until the internal temperature registers 165 degrees F in the breast area and 165 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Toss potatoes with reserved parsley mixture until coated, arrange potatoes around chicken put back on grill or oven bake 1/2 hour or 180 degrees on meat thermometer, check potatoes with fork. Remove from grill and let rest for 10 minutes before carving. When cooking a turkey follow time tables per pound for example, 16-20 pounds 2 1/2 to 3 hours or 180 degrees o meat thermometer.