Reddit reviews Charred & Scruffed

The technique is called clinching. There is some info about it in Charred and Scruffed by Adam Perry Lang.

Buy this. I've never gotten more complements on food in my life. Google Adam Perry Lang if you want to see some videos by the same guy to get the basics down.

I've only done it a couple times. Adam Perry Lang devotes a couple chapters to this technique in his book Charred & Scruffed. He recommends blowing off the ash with either a hair dryer or by fanning the coals with a piece of cardboard. He also mentions that you can put a thin wire rack, like a cooling rack, directly on the coals to get the same effect without worrying about coals sticking to the meat. The book has recipes using this technique for strip steak, beef tenderloin, pork chops, lamb chops, and chicken wings.

His other use of this technique is to put food directly on wooden planks, and then put the plank directly on the coals.

More about grilling, but a good one is Charred and Scruffed. Meathead (#3 above) gives it some props. I do the board sauce and herb brush pretty frequently.