2" thick sirloin steak (about 3 lb.)
1 tbsp. black peppercorns
2 cloves garlic, minced
4 c. coarsely salt
3/4 c. water

Trim fat from steak. Crack peppercorns coarsely and mince garlic. press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour. Make a thick paste of salt and water; cover top sides of peppered steak with half the mixture. If you're cooking steak over coals, cover salt side with wet paper towel or wet cloth and place salt side down on grill (cloth or paper holds the salt in place). (The cloth or paper will char as the steak cooks; but this does not affect the taste.)

Cover top side with remaining salt mixture and paper towel or cloth. If broiling under a broiler, put salt side up, 3 inches from heat. Put salt on other side when steak is turned. Cook 15 minutes on each side for rare, 25 minutes for medium rare. Remove salt before eating. Makes 4-6 servings.

Since I was born and bred a mountain man, I love red meat of almost any kind. But, we've learned that a little red meat goes a long way in our diet. That, plus the fact that I just purely adore a good chicken recipe, has led to me to cut down on my consumption of the four legged critters and increase the consumption of the feathered two legged ones!

Here's a real healthy recipe for Cornish Game Hens that are best cooked in a barbecue that has a good tight cover to retain the heat. I call these my: