Purchase fireplace wood, start a fire and burn down to coals, place coals on
the ground, under a grid placed about 12 inches above the charcoal, place
meat on grid with minimal seasoning. Stay with the meat until cooked,
turning as needed, teach yourself to avoid grease fires by controlling
quantity of coals, and/or by leaving a spot under the grid with no coals so
you can pull meat 'off' coals until things settle down. Lightly baste meat
occasionally which can do two things, help cool coals to ease flame ups and
helps keep meat moist as well as adds a bit of flavor from added spices. (Do
not use sugar for any spices)

Do it.

piedmont