Ingredients:
1 large loon
1 hickory plank, about 3 feet long and one foot across.

De-feather and gut loon.
Split it and nail it to the hickory plank.
Slowly roast over fire (approximately 2-3 hours), turning occasionally.
Baste with barbecue or other sauce as desired.
When the outer skin is nice and crispy, remove from plank.
Throw away loon and eat plank, 'cause loons taste horrible.