We had our first 60 degree day of the year and we celebrated with smoke and fire-aka the best way. My husband has an obsession with all things fire and grilling, and we have quite a list of equipment that he lovingly stares at and daydreams about during long winter months. When we saw the forecast, we knew we’d be setting something on fire (though hopefully not the food we were to eat, I like my food grilled, not cremated.) Chicken is always the easiest. Not as unctuous as a 10-hour pulled pork, and not as labor intensive either, it’s our go-to when we want to fire up the charcoal grill and have an excuse to drink a few beers as we play with fire.