Recipes:
**Hickory Grilled Beef**
**INGREDIENTS**
Hickory chips
4 filet mignon, 1 inch
thick (about
6 ounces each)
4 tablespoons
chopped fresh
rosemary or
2 tablespoons dried
rosemary
1 tablespoon crushed
black peppercorns
¼ cup soy sauce
**SERVES 4**
**Make Ahead**
Rub the steaks with
rosemary and pepper;
refrigerate up to
4 hours ahead.
**VARIATION**
For added flavor,
rub ½ teaspoon
minced fresh garlic
on the beef during
step 2.
**1** Soak hickory chips in
water for 25 minutes;
drain. Place over coals in
grill. Preheat grill. Place
grill rack 4 to 6 inches
above coals.
**2** Rub each piece of beef
with rosemary and
crushed pepper; refrigerate
until coating adheres.
**3** Brush beef with soy
sauce, coating well.
**4** Grill beef for about
5 minutes on each
side for rare, or 5 minutes
longer for medium. Serve
immediately.
Make It Quicker
• Using soaked
chunks of wood
instead of the chips
will produce a more
intense smoky flavor.
• Most supermarkets
carry a variety of
grilling woods.
Experiment with apple,
pecan or maple if
hickory is unavailable.
