Grilled Fowl Mojo     2000 Glass/Brass/Wood/Emu Feathers 21" x 4" x 3" The backyard barbecue enthusiast will find this mojo most useful.  Once the bird has been cleaned, rinsed and dried, set the carcass on a platter or cutting board with the large opening facing the practitioner.  Firmly insert the metal flame end of the mojo deep into the cavity and temporarily tie the legs together with a bit of red string.  The feathered end of the stick should then protrude from the bird.  Tucking the thumbs under ones armpits, bending slightly at the waist with bent knees, puff slowly and repeatedly on the feather for approximately one hour.  The bird will grill nice and tender after that. Dressed with Olive oil and Essence of Bend Over