I’m serious: You’re going to put meat directly on the coals. And instead of getting burnt bricks, the results are a sublime balance of charred crust and juicy interior. The best cuts for this are porterhouse, rib-eye, and strip; bone-in or boneless—it’s your choice.

Monkfish is a “for instance” here, and what I’ve made most recently. Substitute literally anything (hence the name: “rice with things”). If it’s something that can stand up to pre-browning (as monkfish can, as can almost any meat, many vegetables, and even tofu), do it. If not (tomatoes or flounder, for example), add when the rice is almost done. You can use brown rice, too; cooking time will double, and you’ll need more liquid.