Hickory chips
2 tbsp. cracked pepper
1 2-pound beef sirloin steak, 1 1/2 inches thick
1/4 cup butter or margarine
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. salt

About an hour before cooking time, soak hickory chips in enough water to cover. Drain. Press crecked 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 suace. Turn meat; gill, covered, 15 to 17 minutes more for rare to medium-rare. Heat reserved lemon suace. Slice steak,; spoon sauce over slices. Make 6 servings.