Since it's September, logically it's Oktoberfest.....
...Just to clarify straight away, this is a "SPIT ROASTED OX" - (oxen in pluriel are a member of the bovine race, as are cattle, cows, etc - read here for their principal use.....http://www.thefreedictionary.com/oxen but they are also used occasionally as a human food source)
During the Oktoberfest, in Munich (Munchen) Germany, there are, quite frankly, around 10 million gluttons (they call them visitors) who consume enormous quantities of just about anything, particularly beer.
Now one of the things about beer is that it makes you do two things - get hungry and have a pronounced need for toilet space.  Munich is really the centre of the world for beer and its Oktoberfest is the biggest festivity of the product, associated with all those things that go with it, so the occasion lets us have a look at some of these German specialities, almost all of which you can prepare at home as well.
The simpler things are "pretzels" - a sort of bread production, just to mop up the liquid consumed. Already when you've consumed one of these things, you feel totally bloated, just right to launch yourself into the other specialities, always with BEER somewhere ready!  Starting with some "lighter" items, like the famous "weisswurstl's" - a typical German sausage originally made from veal, but more and more being invaded by pork and even poultry meat. These are considered "healthier" since they are "poached" being careful that the skins do not burst open. Other varieties include the equally famous "grillwurstl's" or "bratwurstl's" mainly from pork, occasionally from beef - these are grilled  and often served with fried onions or cold potato salad, mainly simply with mustard and a small bread roll - a "brotchen". One of the largest sellers id the "hand'l" - Bavarian slang for a half chicken, roasted 
and literally sold by the thousands. Of course, the standard classics like "hax'n" (knuckle of pork cooked for an very long time and served in enormous pieces, an entire knuckle of pork being a standard portion) served often with a "knodl" ( a dumpling) but like all of these dishes also often served with the standard "cold weather places" sauerkraut (pickled cabbage) or rotkraut (red cabbage) even to potatoe puree, or potatoe scones/pancakes.....
The list is seemingly endless, and even includes, now and then - FISH, but almost always smoked varieties - Germans don't understand too much about fresh fish, so smoked eels, smoke sprats or the same things smoked and then grilled, and the like are popular.
The Bavarian has an immense capability of "sinking" quantities of beer and the food that goes with it, only rivalled by his capability of cursing and swearing for hours on end, without stopping, and STILL makes it sound as though he is complimenting you!
As the reader may imagine, with all this available, and not only at the Oktoberfest, but at home all year round, there are not many slim - "trim" Bavarians, ......particularly not among the male of the species, but they do exist, amongst the womenfolk, although they are regarded with suspicion, unless they happen to look like this....(with slight apologies to the American readers....)  ...No need to get upset, "larger" Bavarian ladies do exist as well.....  maybe we should say "more solidly built" rather than just plain fat!
If you get the chance to go to Munich, try to visit, I've been on many occassions, particularly when I could persuade a bank manager to part with a new mortage for me, because - believe me - IT ISN'T GIVEN AWAY!
..This year, 2011 - the record has been broken, the "mass" bier is at 9.40euros - and that's only the beer!
But....what pleasures, with a full stomach, a little walk and a ride on one of the "pleasure trips" - ..Just make sure you're NOT walking UNDERNEATH the thing........

Viel Spass......Guten Appetit .....Vergelt's Gott......!