Who's grilling this weekend? As i type i am reducing a tangerine habenero maple glaze for some grilled chicken leg quarters I'll be cooking tomorrow night. I have 2 boneless turkey breasts in brine right now that I'll throw on the smoker around 10PM. They'll be ready when I get up around 5AM tomorrow then I'll smoke up a brisket I have marinating in a Sam Adams chili pepper sauce. The brisket is on the small side so that should be done sometime around 2 PM tomorrow. I'll fire up the chicken around 5 PM after work crack a beer, light a fire in the chiminea and chill. Life is good.