I also smoked some pork chops (and finished with a cast iron sear) for Monday’s dinner. I find it to be a very similar experience to a well-cooked steak at a fraction of the price.

My method in case someone is curious:

Heat smoker to 190F

Season pork chops and smoke until ~130F internal (about an hour)

Heat a cast iron on medium high with ample butter. Add a sprig of rosemary to the pan just before quickly searing the pork chops to ~140F internal (or whatever doneness you prefer)

Bruschetta is delicious and there are so many variations.

Here’s one that only uses green onion (which can be left out really if desired):

Cedar planked salmon with grilled peaches and soy ginger vinaigrette

Serves four

For the vinaigrette:

2 tablespoons rice wine vinegar 1 tablespoon olive oil 1 teaspoon soy sauce 1 teaspoon honey 1/2 teaspoon finely grated fresh ginger root 1/4 teaspoon sesame oil Pinch red pepper flakes or more to taste

For the salmon:

1 ½ pounds wild salmon fillet 2 ripe but firm peaches, pitted, skin-on 4 scallions (green onions) 1 teaspoon olive oil Salt and pepper to taste 1 15-inch cedar grilling plank, immersed and soaked in water for one hour

Preheat gas or charcoal grill to medium-low heat, about 350 F.

In a small bowl, whisk vinegar, olive oil, soy, honey, ginger, sesame oil and red pepper until combined, and set aside.

Cut peaches in half, cutting stem end to tip. Remove pits and brush with oil. Season salmon with salt and pepper and drizzle with one tablespoon of vinaigrette.

Place plank on grill, close lid and heat for about three minutes. Flip plank, using tongs, and place salmon on heated side of plank. Close lid and cook for 10-15 minutes until salmon is medium-rare.

Remove salmon from grill and place scallions and peaches, cut side down on grill. Grill until grill marks begin to form on peaches, about four minutes per side, and onions are slightly charred and tender.

Slice peach halves in half, roughly chop scallions, place in a medium bowl, tossing with half of remaining vinaigrette.

To serve, plate peaches and onions with planked salmon and drizzle with remaining dressing just before serving.