The night before, prepare the bird as follows:
Mix together 1 T paprika, 2 t chili powder, 1 t oregano, 1 t salt, 1 t black pepper, 1/4 t cayenne powder, 1 T garlic powder, 2 T brown sugar. At both openings of the bird, gently pull the skin away from the flesh, slide your hand in, and gently separate the skin from the flesh all around the chicken, including the drumsticks, tearing the skin as little as possible. Then, rub the spice mixture onto the flesh underneath the loose skin. Keep the chicken in a cooler that does not contain any food which will be eaten raw. In the same cooler, store one large chopped onion and one chopped head of garlic, mixed.
On game day, set up your grill. When it’s hot, open a can of beer. Drink half of the beer. Add the chopped garlic and onions to the can.
Place the can upright on the grill. Lower the chicken so the can enters the body cavity. If you want, shove potatoes into the neck opening. Cover, and cook for two hours—or until the wings are fully cooked. If using briquettes, add fresh ones, once or twice.
If you really want to rule the parking lot, you can contact Precision Cut Metal Works in Montana. They fabricate a beer-butt cooker welded to a metal plate that’s cut into the design of your choice, such as a football, elk, or chicken. This device ensures that the chicken won’t fall over while grilling. Precision Cut can be contacted at email@example.com.
Either way, don’t forget about the beer that remains in the can, mixed with garlic, onions, and chicken grease. It makes a great sauce!