Watching one of my favorite shows, Bizarre Foods on Travel Channel and Andrew Zimmerman (sp?) seemed to be having a religious experience at a restaurant in Argentina that slathered a very heavy salt brine onto the charcoal grill until a salt crust cooked into their mangrates.
Everything was Cow cooked on it thereafter. Seems like a great idea if your willing to do the extra work of pre-salting your grates/grids.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.