Directions:
 
Fire-up a very hot grill.

Remove neck and giblets from chicken and put to side. (see photo #1) Rinse chicken inside and out with water, and pat dry with clean towel.

Take metal stein full of beer (or open beer can) and take several gulps so that the stein/can is about half full. (You need to do this or the stein/can might explode and kill you - no kidding). Place beer on a flat surface. Plunk the bird cavity over the stein/can. (see photo #2)

Rub chicken with oil then rub inside and out with salt, pepper, brown sugar and dry spice rub. (see photo #3) Then do the same with the giblets and neck.

Transfer the bird, with the beer inside, to your grill and place in the center of the grate, balancing it on its 2 legs and the stein/can like a three-legged stool.
Cook the chicken over medium-high, indirect heat (no coals or flames directly under the bird) with the grill cover on, for approximately 1 1/2 hours or until the meat is fall-off-the-bone tender. You can cook the neck and giblets too, but they will be done in less then half that time.

Using tongs and holding a large metal spatula underneath the beer stein/can for support, remove the chicken from the grill. (Be careful not to spill hot beer on yourself!) (see photo #4) Let rest for at least 10 minutes before carving the meat off the upright carcass.

You can use the juices in the stein/can to baste the carved meat or toss it out with the meatless carcass. (see photo #5)

Serves: 2 to 3 Orks, 5 to 7 Goblins, 5 to 6 Hobgoblins, 8 to 12 Gremlins or 4 to 6 humans!

Ingredients:
1 whole chicken (plucked and headless) or you can also use a duck, turkey, eagle, swan, etc...
about 1/8 cup vegetable oil
about 1/4 cup salt
about 1/4 cup black pepper
about 1/4 cup of brown sugar (or use your favorite dry spice rub)
1 small metal stein of beer (or 1 open can of beer)