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OMG... That's perfect.. Hey.. we did open the cans..we aren't quite that dumb or senile yet.. (no, really);)

We have one those up the keister chicken holders.. I never thought to use it on the grill tho.. I wonder if mine is big enough for a can? I'll have to check it out..

Funny story.. You could figure they voted for Clinton for sure..

We had some special canned tuna cans about the same diameter of the store bought tuna and about 2 times higher.

They fit perfectly. We set the can with the spices on the grill first. About five minutes later we set the chicken with the keister holder over the can.

Be sure to spray olive oil over the surface of the bird or it will get too dry. Then about every 12 minutes, I open the grill rotate the bird and holder about 90 degrees around the can with tongs. Then I spray the bird again.

When the wings move freely with the tongs about 36 minutes, I spray the bird again and put pepper bacon slab slices over its shoulders, back and one strip down each breast.

In five to ten minutes, the bacon is done and adds wonderful flavor to the bird. We remove the bird with the rack still in and put it on a wood carving board. Bring it inside to stand for 10 minutes and to drain. We snack on the bacon. Then you can remove the wings, legs and thighs while still on the rack by hand and fork. I pull the the stand from the bird and carve the white meat.

We leave a lot of meat on the carcass and freeze the carcass with the meat in a big baggie. Now we have the chicken starter for some great chicken stew. Brown a couple of chicken breasts in a big pot and add the thawed carcass a quart of water and vegies and in about 30 minutes you have a great chicken stew.