I made this recently and I am a complete and utter convert.  My  regular poultry dish for barbecues is spatchcock chicken,  but this   method leaves you with beautifully moist and tender meat because of the   steam created by the can of booze. And because the chicken stands  upright, you get left with amazing  crispy skin. You do, however, have to  share the very awkward moment of  preparing this particular recipe,  which I can tell you no bird will be  prepared for!

Serves four to six
2 tbsps rapeseed oil
1 x 1.2kg chicken
2 tbsps cajun seasoning
Sea salt and ground black pepper
1 large can of either beer or cider

Rub the oil all over the bird and season with the cajun seasoning and a generous pinch of sea salt and ground black pepper.

Open the can of the booze and sit the bird on top. It should now be standing to attention!

Stand the chicken upright on a hot barbecue at 200°C for about one hour and 10 minutes until cooked all the way through.

Using a large pair of tongs, remove the bird and can from the barbecue and then remove the can from the bird.

Carve up and make sure everybody gets a piece of crispy skin when serving.