There are a number of beer can chicken racks available from Ace Hardware, Texas Irons and grill pro Steve Raichlen.

The second gadget for sublime chicken on the grill is a brick. Cover it with heavy-duty aluminum foil. You are about to make pollo al mattone, Italian for "chicken under a brick."

For Chicken Under a Brick, take a smaller, 3½-pound chicken and use poultry shears to remove the backbone. Remove the breast bone as well and cut the bird completely in half, so you have two breast-and-leg portions. Use the heel of your hand to flatten the bird; this will ensure even cooking.

If you like, make a marinade for the bird. A little lemon, garlic, rosemary and olive oil is one way to do it. Let the bird soak for up to a day.

Heat the brick on a medium-high grill. Remove the bird from the marinade, pat it dry and season it well with salt. Place it skin side down on the grill and cover it with the brick.

By weighting the chicken with a brick, the chicken skin will become crispy, and the meat will cook evenly. You will be able to enjoy a golden, perfectly cooked, grilled chicken. Turn the bird halfway through cooking, about 30 minutes total.

If you'd like a more upscale version of the brick, try this grill press from Williams-Sonoma or this one available at Target (STOCK QUOTE:TGT) from Lodge.

The brick and the beer can are two common household items that transform grilled chicken from predictable and ordinary into "Market crisis? What market crisis?!" Kinda makes you want to take that grill out for one more spin before you kiss summer goodbye.