Instructions

1. Prepare the grill by creating a level bed of coals. Choose lump charcoal, not briquettes, as briquettes have additives and will negatively affect the final taste of the meat.

2. Heat coals to a high heat. You want the coals to be white-hot, with no flames. Lighter fluid will also add a chemical taste to your food, so give yourself plenty of time to heat up the coals.

3. Season meat and use moistened hands to work the seasoning into the meat for several minutes. This will cause a paste to build up. Brush on a butter baste next. The meat will stick to the coals but the baste will allow you to turn the meat and minimize the amount of ash residue that sticks to the meat.

4. Fan away excess ash with the sheet of cardboard. Fan gently, just enough to brush away the ash, not to cause flames to flare up.

5. Cook steak, chicken or chops for 12 minutes, flipping the meat over every two minutes. This will make steak rare to medium rare. If you prefer a more well-done steak, it’s best to use a different cooking method, as clinching will leave you with a very ashy steak. Baste the meat every time you turn it over.

6. Set meat on the fatty side (the pieces can lean against each other) and cook two to four more minutes, then remove from heat.

7. Rest meat for five to ten minutes before serving. A foil tent will keep the meat hot while it rests without rubbing off any seasoning. Resting gives the juices in the meat a chance to distribute.