Beer-can "yardbird" is a wonderful thang.

such as: sprinkle the liver and heart with a bit of the rub. Sautee in a frying pan while the chicken is roasting. Serve on crackers along side one or two of those New Glarus Spotted Cows. (I'm not a gizzard fan -- just pitch it and the neck).

Grilled Swordfish or Tuna

Makes 4 servings

Time: 15 minutes, plus time to preheat the grill

2 (1-inch-thick) swordfish or tuna steaks

Juice of 1 lemon

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Lemon wedges

1. Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot and the rack should be fairly close to the heat, 3 or 4 inches at most. While the fire is heating, combine the lemon juice and olive oil with some salt and pepper. Soak the fish in about half this mixture.

2. Grill the fish, brushing once or twice with the remaining oil-lemon mixture. After 4 minutes, the fish should be nicely browned; turn it. Three minutes later, check the fish for doneness by peeking between the layers of flesh with a thin-bladed knife. When the knife meets little resistance and just a touch of translucence remains, the swordfish is done. Serve immediately, with lemon wedges.

Excellent, definitely including the New Glarus. Although I would advocate a longer resting time (10+ minutes; loosely covered; the bird will still be darned hot!).

More on brining here and here. I've brined the turkey for thanksgiving for more than a decade.