Build a charcoal fire or preheat a gas grill.

Using a sharp paring knife, make a ½ inch slit down the middle of each sausage, leaving a ½ inch margin on each end so it will stay together. Stuff each slit with cheese and wrap with bacon. Secure the bacon with toothpicks as necessary.

Place the wrap-arounds on the cooking grate, cheese side up, over indirect medium heat.  Cover and grill for 20 to 25 minutes or until the bacon is crisp and the cheese is melted. Serve on buns, if desired, or with a knife and fork.

Remove the neck and giblets. Rinse the chicken inside and out, if desired, and pat dry with a paper towel. Coat the chicken lightly with oil and season with 2 tablespoons of the dry rub.  Set aside.

Build a charcoal fire or preheat a gas grill. Open the beer can, pour out about ¼ cup of the beer and make another hole in the top of the can with a church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and sit the chicken on the top of the beer can.  The chicken will appear to be sitting on the grate.

Cover and cook the chicken for 1 to 1 ½ hours or until the internal temperature registers 165 F in the breast area and 180 F in the thigh. Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving.