Oh Baby!

This has to be my favourite meal of all time. And I'm ready to share it!

No premable here, it needs no explanation.

BRAD'S BBQ BEER CAN CHICKEN (WITH SWEET-WHITE POTATO MASH & ASPARAGUS)

Whole fresh chicken; can of beer or ginger ale (half full); 2/3 cup of your favourite BBQ sauce; 5-10 big splashes of Frank's Red Hot; DRY RUB: two large palmfuls Clubhouse Montreal Chicken Spice; small palmful coarse salt; small palmful fresh cracked pepper; big dashes cayenne pepper; small palmful dried thyme leaves

Prep BBQ and preheat at 400. VERY IMPORTANT! If you don't have a metal apparatus specially made for this make sure you place a metal bowl beneath the grate where the chicken is going to sit to catch grease - otherwise you'll have a frightful mess and a scoarched chicken... the apparatus, however, is a wise investment, only costs about $5-10 and is available everywhere.

Mix the dry rub ingredients together and place the chicken on the apparatus, metal guards in the cavity (or directly over the beer can into the cavity if you don't have one). Rub with the dry spice covering every bit of the skin completely (make sure you get under the wings and in every crevas). Place on the BBQ, cover down for about an hour, checking frequently. Mix the sauce ingredients together and brush over the chicken. Continue cooking for another 20 minutes or so or until the chicken is 165-170 at the breast and 170-175 at the thigh. Let it sit for 10 minutes before cutting into it... I assure you it will be the juiciest, tastiest, most tender chicken you've ever had.

SWEET-WHITE POTATO MASH

(For 3-4) 2 sweet potatoes; 3-4 medium white potatoes; 2 tbsp butter; big dash coarse salt and fresh cracked pepper; small splash milk

Peel and cube potatoes, and steam in a steam pot until very soft. Let them sit for 2-3 minutes and then place in a food processor with butter, salt, pepper and milk and blend on low until puréed. If you don't have a food processor, just do this with a masher.

If you're into the asparagus, marinade in olive oil, coarse salt and pepper for about 10-20 minutes and then roast in the oven at 425 for about 10-12 minutes, turning frequently. Then drizzle with a bit of lemon juice before serving.

Ah, summertime eats!