Beer in the Rear Chicken

Med. Size Fryer Chicken 3-5 Lbs.
Salad Oil or Miracle Whip
Seasoning
Can of Beer

Of course, wash chicken, pull out gizzard/liver/heart and neck packet (Why do they stick this up the behind?)
Pat dry (the chicken)
Rub salad oil inside and out liberally (Miracle Whip Mayonnaise works as well as any)
Sprinkle with whatever seasoning in mood for (Lemon-Pepper, Cajun, All-Seasoning, BBQ Rub, etc.)
One can of beer per chicken - pop top, guzzle down about 1/4, and poke a few more holes around top. Into beer, pour some Tabasco, Chipotle, Worchestershire??, whatever, for taste.
Now, insert the can up the chicken’s rear and place on grill. I‘ve never made it in an oven.
You should have 23 beers left. Start killing them off and maybe 1 and 1/2 hrs or 2, when you can pull a wing off, it will be ready. I guess you could brush with BBQ Sauce or even drink it the last 20 minutes or so.