Trim fat from meat. Stir together mustard,honey,
curry powder and 1 teaspoon chives. Measure about 1 tablespoon
of the mustard mixture; brush over meat. Insert a meat thermometer
into the center of the meat.
For sauce, in a small bowl combine the
remaining mustard mixture and sour cream. Cover and refrigerate
until serving time.
In a covered grill arrange medium coals
around a drip pan. Test for medium-low heat above the pan. Place
meat on grill rack over drip pan. Cover and grill to desired
doneness. Allow 1 1/4 to 1 3/4 hours for medium rare (140*F /
60*C) or 1 3/4 to 2 1/4 hours for medium (155*F / 65*C).
Remove meat from grill and cover with
foil. Let stand for 15 minutes before slicing. (The meat's temperature
will rise 5*F during standing.)
Serve the meat with sauce and, if desired,
additional snipped chives.
