Cooking over embers

"Dirty" cooking means placing food directly on the embers, without a grill, pan, or stone. The searing is instantaneous: the exterior seals, locking in flavors and juices, much like oil-free frying.

• Well-ashed embers before you start.
• Spread them out over a wide surface for even heat. This is the only technique where you stir the embers.
• Pure charcoal, never treated industrial charcoal. Try different wood types to vary the flavors.
• Take advantage of the embers from a previous cook: a starter ready in seconds.
• Don't discard the char too quickly. Peppers and eggplants can be peeled; other foods gain depth of flavor. A perfect steak is seared on the outside, medium-rare on the inside.