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Direct cooking; this is the equivalent to cooking on a griddle/fry pan where the meat makes direct contact with the heat source. Best for small cuts, steaks and chops.
Indirect cooking; this is equivalent to cooking in an oven with the heat circulating around the chamber, adding soaked wood chips to the coals creates a smokey environment which will penetrate the meat. Best for larger joints, which need low and slow cooking.
METHOD FOR THE BUTTER:
Note: This makes much more garlic butter than you need for 2 people, but it does freeze well and can be used for lots of different things.
To assemble, split the baguette in half lengthways and lightly toast. Spread liberally 2 to 4 of the discs onto one side of the bread and the mustard mayonnaise onto the other. Slice the steak at a cross angle against the grain and layer over the buttered baguette, top with finely sliced shallot and a sprinkling of sea salt flakes and freshly ground black pepper, sandwich together and enjoy!