Looking for an unusual recommendation/challenge

[hotwine]

SW, about that bird....

When you've killed it and gutted it, dunk it in a washtub of scalding hot water to looser the pin feathers. Then pull ALL of the feathers off and cut off the feet and head (if you didn't cut its head off in killing it). Get a good oak fire going, burn it down to a bed of coals while you're committing mayhem on the bird, and season the carcass with a dry rub consisting of equal parts white pepper, black pepper, garlic powder, onion powder, paprika and Lawry's Seasoned Salt. Butterfly the carcass by cutting through the breastbone and lay thw whole thing on a grill about six inches above the hot coals. (Use large rocks to support the grll at the proper height.) Cook it until you begin to see blood emerge on the upper surface of the carcass, wait a couple of minutes, then turn it over with a pair of tongs. Do the same on that side - cook it until you see juices emerge on the upper surface. At that point, cut into the breast with a sharp knife clear to the bone, and look for blood at the bottom of the cut. If none is visible, the bird is done. If you see blood, put it back on the grill, so that the darker side is up. Cook it for another five minutes, then take it off and repeat the test - cut into another part of the breast and look for blood. It should be done at that point. For a wine, look for a Cline Syrah from California (about $8.50), or a cheap Pinot Noir like Maison Nicolas from France (available at Sam's for about $7).

Then be a good Smokey Bear and pour water all over your bed of coals. Stir 'em up, and pour more water on them. Then bury them under wet soil. Make sure no coals are left glowing. You may need several gallons of water for that chore.