I shot a nice little doe last weekend and put the tenderloins in the fridge to age. Tonight I decided to try something I've heard about but not seen: cooking directly on the coals. I made a small bed of sweet gum coals (its what I'm burning right now), sprinkled a little salt on the meat and threw it on. After a few minutes, I turned it over. Perfection!! Totally surprised me as far as the surface- I figured it would be all ash and char. Absolutely not the case. Just a nice perfect sear. Cleaning the "grill" is certainly easier than the usual way. I'm a total convert.
I put it on before any significant ash had formed. If you wait longer, blow the ash off before putting the meat on.
