I used some Zatarain's creole seasoning on both the whole chicken and the drums. This time I opted to inject the chicken, although sparingly, with a mix of chicken stock, Frank's Sweet Heat BBQ sauce, Zatarain's, and a little bit of butter. The bird was then brush with olive oil and then rubbed with the Zatarains. Both drums and whole chicken were brushed with the Sweet Baby Ray's about 5-10 minutes prior to taking them off the grill.
Best of all, my wife loved the bird! No emergency pizza tonight...haha
I plan on playing around more with flavor and technique using the beer can platform. Drums are easy now with the drumstick holder. They're awesome tasting too.