Now that I live in Salt Lake, this is what I do most days. I get up at 5:45am, ride my bike up the hill to the office, teach for an hour then meet with students, do some more work in the office, then I ride into the hills.
We made this great bbq mexican chicken, grilled sweet potatoes, onions, and tomatillio salsa. We got the recipie from Rick Bayless's book. The method of grilling called for spatchcocking the chicken (smashing the whole chicken flat). Its fun to say: