Mike brushed the chicken with a lemon oil then rubbed some cajun spices to coat. We let it take in the flavor for two hours then we started smoking.  I prepared an appetizer dish that I like to do for summer cocktail hours and a citrus grilled fennel and asparagus salad.  Asparagus is always a super easy veggie to grill.  Fennel, if you’ve never tried it, is a bulb/root vegetable that has a licorice flavor to it.  You can roast it with a variety of different flavor profiles.  I chose just a simple citrus (orange) for this quick salad.  We had strawberry pie and strawberry wine for dessert.  The recipe for the strawberry pie is on a different blog.  Fresh Strawberry Pie ( https://youtu.be/WLphp-ifF6g )

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