re: Anyone cooked meat directly on charcoal before?

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Blow off the coals IMMEDIATELY before you slap the meat down. Brush anything off the meat that wants to stick to it when you lift it off the coals. New ash shouldn't form between the meat and the ember. The meat is in contact with the glowing ember, so no air can get to it. If there's no air, there's no combustion. If there's no combustion, there's no ash. You're just cooking using the high starting temperature and the residual heat of the coal once you slap the meat down and smother the smoldering coal. Using the hair dryer on high on the coals for a few seconds before you lay the meat down blows off the ash layer and gives you a good surface to cook on. It also boosts the temperature of the coals by forcing more oxygen over the coals right before you put the meat down, just like a blacksmith would use a bellows to increase the heat of his coals.

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