What is Dirty Cooking and how to cook in this way

Don't be misled by the name—dirty cooking isn't about grime and grease. Instead, it's a primal and straightforward approach: basic ingredients cooked directly on scorching-hot coals. No pans, no grates, no stones—just food and heat. With sufficiently hot coals, the immediate searing action seals the interior of your food, preserving flavor and moisture—similar to deep frying, but without the use of oil. Additionally, it imparts a charcoal smokiness impossible to achieve with an ordinary BBQ.

To dirty cook your meal:

1. Choose robust and dry ingredients that won’t disintegrate and create a burnt mess—thick-cut steak and hearty vegetables work best.

2. Select high-quality lumpwood charcoal without added chemicals. Avoid briquettes or cheaper lumpwood, as they often contain chemicals.

3. Heat your coals until they are glowing white. While we typically advise against moving them around, this is an exception: to create a large cooking surface with even heat distribution, you'll need to rearrange them carefully. If your coals have a thick layer of ash, use a hairdryer to blow it off (this will also heat up the coals). Alternatively, you can brush off the excess ash from the steak later.

4. Place the meat and vegetables directly on the coals and cook them according to your preference.