The night before grilling (or even just a few hours before!), pat the chicken dry and season on all sides with a generous dusting of salt. Place on a wire rack, allowing the skin to dry out. The next day (or a few hours later), drizzle the bird with canola oil and season liberally on all sides (and inside of the cavity!) with This Little Goat went to Grillville spice. Drink (or pour out) a third of your beer. Stand the bird upright over the beer can. Heat one side of your grill to high heat and leave the other side on low. Place the chicken on the cooler side of the grill with a drip tray underneath. Close the grill and grill the chicken until it reaches an internal temperature of 165 degrees, about 1 - 1 1/2 hours. Let rest at least 10 minutes before slicing and serving!