Coals on both sides, potatoes under the grate and a (dirty) griddle. I usually use very lumpy charcoal, it still looks like the tree it came from, they light up fast, and get hot fast, but I got to lift up a quarter once in a while to add or otherwise mess around with the coals.

We played with different marinades but found that if we put on too much it turned a bit “dark”

Today we had Flank steak, a tough cut, but we managed it quite well.

The crust was incredible!