• 3 pt vanilla ice cream slightly softened
• 3 pt raspberry sherbet softened
• 1/2 c. miniature semisweet chocolate chips (3 oz)
• 14 dsh green food color
• 2 c. frozen whipped topping thawed

Directions:

1. Line an 8-cup mold or mixing bowl completely with aluminum foil. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the mold. (It'll probably slide doen the sides a bit.) Immediately place in freezer and freeze for about 1 hour.
2. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the mold, then replace it in the freezer for about 1 hour, until firm.
3. Place the raspberry sherbet in a medium bowl and add the chocolate chips, blend until evenly mixed. Spoon into the vanilla ice cream-lined mold. Cover with plastic wrap and freeze overnight, or until completely hard.
4. When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended. Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil.
5. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like fresh watermelon.

• 12 oz. can beer (non alcoholic is fine)
• 4 lb. whole chicken
• 2 Tbsp. grill seasoning rub

Preparation:

1. Remove giblets from inside chicken, rinse well inside and out and pat dry. Sprinkle outside of chicken with 1 Tbsp. of the barbecue rub or use Creole Seasoning Mix.
2. Sprinkle 1-1/2 tsp. of the rub inside the chicken. Wash the beer can thoroughly and dry. Open the beer can and punch two more holes in the top. Pour out half of the beer.Sprinkle remaining 1-1/2 tsp. of the barbecue rub into the beer.
3. Hold the chicken upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity opening. Pull the chicken legs forward so it stands upright. Tuck the tips of the wings behind the chicken's back.
4. Set up the grill for indirect grilling. When ready to cook, stand the chicken in the center of the hot grill, over the drip pan, not over the coals. Use the chicken legs and the beer can to stabilize the chicken to make sure that it stands upright on the can. Cover the grilland cook until the chicken skin is crisp and dark brown. The meat will be cooked through (180 degrees F on an instant-read meat thermometer inserted in the thickest part of a thigh, not touching the bone) in about 1-1/4 to 1-1/2 hours. If using a charcoal grill, add 12 fresh coals on each side of the drip pan after 1 hour. If the chicken starts to brown too much, loosely cover with aluminum foil.
5. Using tongs and fireproof gloves, hold the bird by the can and carefully transfer it in an upright position to a platter. Let the chicken rest for 5 minutes, then carefully lift it off the beer can, being very careful not to spill the hot beer or burn yourself. Carve the chicken and serve.