1 large roasting chicken
1 12-oz. can of beer
Salt and pepper to taste
Assorted favorite spices

Place ring of charcoal briquettes around outside of charcoal grate 3 - 4 coals deep and apply lighter fluid. Light coals and wait until ash first appears on coals. Pour off about 1/2 of the beer from the can and then add salt and pepper and your favorite spices into the beer can. Insert beer can into the large cavity of the chicken between the legs. Place chicken on the middle of the grill using the beer can and the two legs as the supports. The chicken should set up like it is sitting on the beer can with a leg on each side for support. Close the top on the grill and allow to cook for at least one hour or until chicken is brown and crispy. If the fire gets too low, remove the lid for a few minutes to allow air to spark up the fire. If using a gas grill, make sure to put the chicken over the part of the grill that is not lit. Close the lid and cook until skin is golden brown and chicken is cooked through.

The Skinny: Not much to do with this one.

Stuffed Pumpkin

1 8 to 10 inch pumpkin
1 cup cranberries
1/2 cup dates
1/3 cup walnuts
1 cup tart apples, cored and chopped
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1 tsp. lemon rind, grated
1 Tbsp. orange rind, grated

Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients and fill pumpkin. Bake without top for 45 minutes at 350 degrees. Place top on pumpkin and continue baking for 30 minutes. Serve warm.

The Skinny: Again, not much room for improvement with this recipe.