WHERE TO GET HICKORY WOOD RECIPES

Steps:

• About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
• Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain. 
• Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225° F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
• Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110° F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
• Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425° F to 450° F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125° F for medium rare, 10 to 15 minutes. 
• Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt. 

Steps:

• 1. I start with a low-temp fire. This is a low and slow dish. If you try to hurry it, it won’t be the same. The chicken needs at least an hour or two to luxuriate in the bath of hardwood smoke in order to get its flavor profile properly set. 2. You want the fire to be on one side of the grill. If you have a big grill then you can divide the fire and have two hot sides. However, it is very important that you have an area where there is no fire. The chicken will go over this part of your grill. You will be cooking with indirect heat. 3. If you’ve opted for a gas grill, then simply leave one or two burners off. Your chicken will go over these. I place my wood chunks directly over one of the lit burners. They should be on their lowest setting. 4. Once the barbecue is set, season your chicken. I go simple. Kosher salt and granulated garlic go over all of the bird. Add any other optional spices at this time as well. 5. Now place the chicken parts skin-side down over the non-fire part of the barbecue. Close the cover to the grill and sit back. 6. It’s important to let the fire smolder. You want heat and smoke, not flames. Fire smolders by controlling its airflow, so keep the hood shut. Opening it up and constantly checking the chicken will feed air to the fire and cause flames, thus stifling the smoke. 7. After a half-hour, quickly open the lid and flip the chicken. Close the lid and let the chicken go for at least another half hour to an hour. 8. The skin will get brown and crisp up. Don’t worry. In order to determine if it’s done, check the temp with an instant-read thermometer. USDA recommends that the fattest part of the thigh should read 165 °F. 9. Once done, I drizzle pure honey or a honey infusion on top of the skin, then let the chicken rest for five to ten minutes to let the juices recirculate. 10. Serve with mashed potatoes, grilled veggies, and a cold beer.