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Hickory chips
2 tablespoons cracked pepper
1 2-pound beef sirloin steak, cut 1 1/2 inches thick
1/4 cup butter or margarine
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
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About an hour before cooking time, soak hickory chips in
enough water to cover. Drain.
Press cracked pepper into both sides of steak, using the
heel of your hand or the flat side of a cleaver.
In saucepan over coals melt butter; stir in lemon juice,
Worcestershire, garlic powder, and salt. Remove from coals.
Add damp hickory chips to medium-hot coals; place
steak on grill and lower smoke hood. Grill steak for 17 to 20
minutes, brushing occasionally with lemon sauce. Turn
meat; grill, covered, 15 to 17 minutes more for rare to
medium-rare. Heat reserved lemon sauce. Slice steak;
spoon sauce over slices.
Makes 6 servings.
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