Based on the recipe details provided, here are the updated values for Difficulty, Prep Time, and Cooking Time:

– **Difficulty:** Moderate – Smoking and indirect grilling techniques are used, which may require some prior grilling experience.
– **Prep Time:** 45 minutes – This includes seasoning the steak and allowing it to sit and also soaking the wood chips.
– **Cooking Time:** 30 minutes – Approximate time for smoking the steak, not including the initial grill setup time.

Below is the HTML code with updated values:

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The table follows the HTML format originally provided, with the updated values fitting the context of the recipe instructions.

As a lover of both literature and the culinary arts, a dish like the Hickory Smoked T-Bone Steak is a perfect blend of my passions. This recipe holds a special place in my heart as it reminds me of a warm summer evening spent in the heart of the South, surrounded by the comforting aromas of slow-cooked meats and the gentle crackling of a hickory wood fire.

Ingredients:

• 1 T-bone steak (about 1 to 1.5 inches thick)
• 2 tablespoons of olive oil
• 2 tablespoons of hickory wood chips
• Salt and pepper to taste

Instructions:

1. Prepare your grill for indirect grilling:

By heating one side of the grill to medium-high heat.

2. Season the T-bone steak:

Generously with salt and pepper on both sides. Let it sit at room temperature for about 20-30 minutes to allow the flavors to penetrate the meat.

3. Soak the hickory wood chips:

In water for at least 15 minutes to help them smoke slowly and impart a mellow flavor.

4. Place wood chips on the grill:

Directly over the heat source until they begin to release smoke, then move them to the cool side of the grill.

5. Brush the steak with olive oil:

To prevent sticking, then place it over the indirect heat on the grill, away from the flame.

6. Smoke the steak:

For about 20-30 minutes for a medium-rare steak, aiming for an internal temperature of 130-135°F.

7. Flip the steak:

Halfway through the smoking process for even cooking and flavor.

8. Rest and serve:

Let the steak rest for a few minutes before slicing and serving.

Tips:

• If you prefer a stronger smoky flavor, add more hickory wood chips during grilling.
• Serve with your favorite side dishes like grilled vegetables, cornbread, or a fresh salad.

This Hickory Smoked T-Bone Steak recipe is a delicious homage to the deep-rooted traditions of Southern barbecue, bringing a taste of the South to your own kitchen and gatherings with loved ones. Enjoy the rich, smoky flavors and savor every bite of this elevated steak experience.