that is what I ended up doing after hearing Qfan's suggestion. The Berber Spice Paste is in Raichlens rub and marinade book. It has loads of pepper and an interesting list of stuff including coriander, cardamom, allspice, cinnamon, ginger, garlic, lime juice, olive oil and fenugreek. Kind of Moroccan. Anywho, I smeared it all under and over the skin and let in soak it in for 4 hours. Cooked direct at 325-350. 4.5 pound bird took about an hour. Yum. Naan would be awesome with this but I did not have time. The paste adds a very unique, but not overpowering flavor, and I recommend it. I look forward to trying the other ideas that were posted earlier. Thanks all for the ideas.[p]Yuengling Black and Tan was on sale at the local store for 7.29 a twelve pack. Putting a nice dent in it right now.
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