Yum. Who wouldn't eat a french fried corn dog on a stick? Pass the ketchup, please.

I couldn't imagine creating one of these on the course with a bag of charcoal and match, but meat on a stick should be a staple of course cuisine. It is one of the more efficient ways to consume once the meat-on-bread routines grows tiresome (the purists gasp!).

Anyway, get to the point, right?

Here is the recipe for Stupid Drunken Chicken. Best of all, it uses only five ingredients. You will impress your buddies (and the ladies) with this one, even though it falls under the realm of juice running down fingers and chin. You only live once, though.

3 1/2-4 lbs chicken
1 can beer (your choice, but light beer won't add much flavor)
salt and pepper
sage
garlic granules, to taste

1. Preheat barbecue.
2. Carefully place chicken onto to open beer can (you may cut the top off the can of beer if you wish).
3. Rub the salt, pepper, sage and garlic onto the outside of chicken.
4. For those who like extra garlic, either half or quarter some cloves of garlic; using a knife, slice some little holes all over the bird and stuff the garlic into those holes.
5. Carefully place your chicken with the beer can in its cavity onto the grill.
6. To help balance it, pull the legs of the chicken slightly forward to rest on the grill.
7. Cook the chicken on low-medium heat for 1 to 1 1/2 hours or until skin is crisp and the juices run clear.
8. Remove with tongs and let the chicken sit for about 10-15 minutes until the chicken and beer can is cool enough to handle.
9. Once chicken is cooled, remove from beer can (discard beer can and any left over contents) and slice up bird as you ordinarily would.

DO NOT DRINK THE USED BEER and also wash your hands after touching the bird.