I found this interesting, and thought I would share it.

http://www.guidelive.com/food-...las-chef-byres-smoke

I may try this at some point. If you get there first, let us know how it worked.

Here is a link that was in the first article in case you missed it.

http://www.nytimes.com/2015/07...al-cooking.html?_r=0

I like it. May try this weekend.

It would sure be a conversation starter. Don't tell anyone what you're doing, and just drop it in the fire. I imagine their jaws would drop.

Phooey!!....needlesly "dirty". If you MUST use such high temps., why not first place a steel grill directly on the coals, and then the meat atop the grill. I still (blindly) think the outside will be charred while the inside will be raw.

Ike as cooking 4 pound steaks this way. I have to try it once.

The closest I've seen to "on the coals" was some great steaks cooked over mesquite. The grill over the coals was cherry-red before the steaks were dropped on it.

The steaks were first rolled in sugar. (I've also seen it done with salt.) If I remember correctly the 1 1/2" steaks cooked 20 or 30 seconds on each side, and probably continued to cook a short while after being removed from the heat and stacked on a serving tray. They had a medium look to them when cut as I recall. The steaks were juicy as could be.

I've never tried it, but I would like to.

The next chance I get, I will - it might be with a hamburger, but the results should be similar.

Well, I also sometimes dropped kebabs on burning coal

Just tried it. Not looking, good I used a sirlon. Steak is resting now and getting ready to feed the family. Will let you know how the evening goes later.

Well my four women ate it. Ages 12 to not telling. I have not told them how I cooked it. To much char for my liking. I used the rub in the article not sure if I could really taste it.