The changing of the seasons can be bittersweet. We're going to miss the long, light-filled summer days, but there's also something comforting about autumn and its cooler weather. 

For the holiday weekend, we're planning on a cookout with a seafood focus. As much as we loved being on the road on a cross country adventure, we really appreciate the fresh seafood available in the Northwest, especially salmon! 

This summer, we've probably eaten our weight in that amazing fish. Wild salmon, only, please and thanks!! We've tinkered with cooking methods and have come up with a technique that works well for adding a little bit of smoke to the mix.

After getting a pile of charcoal going -- we use a chimney for a quick start -- soak about a cup of wood chips, preferably alder chips. You can find them at most hardware stores. After spreading out the white hot coals, add the soaked chips. Place half a fish seasoned with Tom Douglas's Rub with Love Salmon Rub, skin side down on the grill, cover and let it cook between 20 and 45 minutes, depending on how much the fish weighs. 

It is so succulent, so flaky and tender. Such a perfect way to salute a lovely summer in the Pacific Northwest.

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