I've been experimenting a lot lately, and I feel like I finally discovered a cooking method that I'm truly happy with: kettle-grilling over charcoal.  It has produced the tastiest food I've cooked so far, with zero seasonings other than salt.

Here's what I've grilled over charcoal and enjoyed over the last few days:
swordfish
king salmon
littleneck clams
prince edwards islands mussels
prawns/shrimp

Here's what I grilled over charcoal and didn't particularly enjoy:
bay scallops

I think the reason I didn't enjoy the scallops was because they are very lean.  Scallops are delicious when seared with oil or wrapped with bacon, but I refuse to adulterate or combine my meat this way, so I'll probably be skipping scallops in the future.

As for the cooking method, I resisted charcoal for a long time because I assumed it was less natural/paleo than straight wood.  However, I'm beginning to question my assumption.  What I discovered is that wood that's burning with high flames is not necessarily ideal for cooking, for a number of reasons:

1. too hot -> burnt outside, raw inside
2. deposits ash/soot on the meat -> bitter taste
3. heat is too erratic, not evenly distributed -> difficult to cook evenly

Now, I'm no chemist, but I get the sense that starting with charcoal isn't that different from cooking over a wood fire after it's burned down to coals.  Is that right?

The charcoal I use is 100% natural lump charcoal, without fillers or additives.

I had almost given up on fish, thinking I didn't enjoy it without any seasoning, but I'm glad I gave it another chance, because charcoal, done properly, gives it a delicious flavor and texture.

Soon, I'll be trying short ribs.

FYI, here are the cooking methods I've tried over the years that have paled in comparison to natural charcoal grilling (note that I am currently committed to cooking with zero adulteration other than chopping, slicing, and sprinkling with salt—that means no oil, marinades, seasonings, etc.):
-frying
-baking
-broiling
-sauteeing
-steaming
-sous vide / blowtorch
-chiminea
-infrared propane grilling
-regular propane grilling
-smoking
-shabu shabu
-raw
-searing
-crock pot

In other news, I'm getting better at selecting delicious fruit.  Currently in my kitchen are:
-green honeydew melon
-orange honeydew melon
-galia melon
-bacon avocados
-three kinds of tangerines
-bananas

The one other thing I've been eating lately is cultured vegetables.  I don't normally like vegetables, and I have medically diagnosed intolerances to many, but my dentist recently recommended I eat cultured vegetables to get probiotics for dental health.  My medical doctor had already recommended probiotics in powder form, for my digestive system, but the powder eventually made me nauseous, so I switched to capsules.  But I don't like taking capsules, because I trust my instincts to guide me more than my doctor, and there's no way to know whether I'm getting to amounts of probiotics that my body needs if I take them in capsule form.

As I said before, I try not to eat combined foods whenever possible.  So when it comes to cultured vegetables, I'm trying to eat the options with the least amount of ingredients.  So far, the option with the least amount of ingredients I've discovered is cultured sauerkraut: just cabbage, salt, and bacteria.

On the other hand, I'd like to eventually stop eating cultured foods.  In the strictest sense, they don't strike me as truly paleo.  I'm wanting to eat as closely to our ancient ancestors as possible, before food preservation.  I imagine they ingested bacteria of all sorts naturally, evidenced by the fact that infants have been found to have a healthy balance of bacteria in their guts from soon after birth.  I did, however, take antibiotics for many years, so it may be appropriate for me to supplement with probiotic isolates or cultured veggies temporarily, but once I run out of the capsules and sauerkraut in my fridge, I think I'm going to stop the probiotics for awhile and see how my intestines and teeth fare on an all-paleo diet.

The most well-known example of cultured vegetables in the West is sauerkraut, a German dish commonly eaten in the US with hot dogs, which consists, in its simplest form, of cabbage, salt, and "healthy" bacteria.  The bacteria can be added manually or, as far as I know, simply deposited naturally from the air (there are considerations regarding food safety, such as cleanliness and temperature, to ensure that the "good" bacteria grow, but the "bad" bacteria and mold do not).

Cabbage is also cultured in Korea with garlic and spices and is called kimchee.

Western and Eastern cultures also culture many other vegetables, from radish to beets to carrots.  In fact, pretty much any vegetable can be cultured, by itself or in combination.  They end up tasting a bit sour, like pickles.  Fruits can be cultured as well, but my understanding is that if pure fruit is cultured, it ends up becoming wine or vinegar, neither of which I'm looking to produce.  Dairy is commonly cultured to make sour cream, yogurt, cheese, etc.  Tea is cultured to make kombucha.  Grains are cultured to make beer. Soybeans are cultured to make "natto" in Japanese cuisine.  The possibilities are endless

The only pork I eat is local, pasture-raised, and whole-animal-butchered-at-my-local-butcher, but I'm still thinking of giving it up.  Here's why:

I grilled some fresh pork belly this afternoon.  It was quite challenging, because the fat dripping caused enormous flare-ups, which made it extremely difficult to cook without burning the meat and/or neighborhood.

With enough practice and experimentation, I'm confident that I could find a way to cook pork bellies safely (e.g., indirect heat, drip pan, water bottle for flare-ups).  However, I'm thinking I might want to give up pork altogether.  Here's why:

1. Pork belly is the only part of the pig that I really enjoy.

2. Pork belly is challenging to cook.

3. Even the best-quality pork in the entire county is fed grains and dairy, which I don't feel comfortable with because (a) it increases the omega-6 content of the pig and (b) I'm grain and dairy intolerant.

4. From what I've read, pork is not particularly healthy.  See, for example:

http://articles.mercola.com/sites/articles/archive/2012/03/01/pork-consumption-prohibitions.aspx

Note: My diet consists of wild seafood; grass-fed beef; local, organic fruit; sea salt; and spring water.  Nothing else.  When I cook meat, once a day, I cook it over a natural lump charcoal fire, with zero seasoning, oil, marinade, or adulteration; after cooking, I add sea salt to taste.

Here's my latest list:

WORTH COOKING AGAIN:
king salmon (steak better than filet)
sea bass
swordfish
shrimp/prawns
grass-fed ribeye steak

TO TRY COOKING:
black cod
tuna (preferably bluefin, since it's the fattiest)
oysters

NOT WORTH COOKING AGAIN:
ground beef patties (not tasty without condiments or fat)
littleneck clams (too tough, salty)
PEI mussels (not as tasty as fish)
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
pork back fat (burns, unhealthy)
pork belly (burns, unhealthy)
short ribs (too tough)

SEAFOOD I LIKE RAW:
uni (sea urchin gonads)
oysters

FRUIT I LIKE:
strawberries
bananas
oranges
tangerines
blueberries
raspberries
apples
honeydew
cantaloupe
galia melon
watermelon
cherries
peaches
plums
persimmons
pears
apricots
grapes
plums

FRUIT I DON'T LIKE
grapefruit (makes me sick)
avocado (sometimes I like it, but often if makes me sick)
papaya (makes me sick)
pomegranate (too much work)
tangelo (too sour)

I like the whole concept of simply meat and fruit-i've looked into the warrior diet for quite some time as well as fruitarian lifestyle but  find I need the protein from meat to keep energy levels up-I too have cut out all gluten, grains including imposters like potatoes, rice, corn and more since being covered in a rash/hives for months. Unbearably uncomfortable at times but much improved, actually pretty much gone in the last few weeks : ). I was just thinking today about the warrior diet again and saw your journal and am inspired. I'd like to try fruit during the day then  a good evening meal of beef/chicken/pork/fish-I really love veal and pork lately and of course very rare steak always makes a great meal. I like to keep things simple as well so no need for spices and extra flavorings-just natural is the way food is best, for me anyway 

Yes, this diet helped with my health as well.  My digestion and acne have improved immensely (I have many food intolerances: virtually all grains, nuts, seeds, and legumes, plus some spices, tomatoes, etc.), and I lost 45 pounds and 15% body fat!

It was, in part, inspired by the warrior diet.  I find that I enjoy eating little or nothing during the day, then eating a single meal of meat in the evening, followed by fruit until bedtime.  I don't feel deprived at all, and I don't do it to follow a particular regimen.  It just feels natural; the warrior diet gave me permission to give up on the three-meal-per-day mythology, if nothing else.

Let me know if you have any questions while you embark on this new experiment, and good luck with it

Note: My diet consists of wild seafood; grass-fed beef; local, organic fruit; sea salt; and spring water.  Nothing else.  When I cook meat, once a day, I cook it over a natural lump charcoal fire, with zero seasoning, oil, marinade, or adulteration; after cooking, I add sea salt to taste.

Here's my latest list:

WORTH COOKING AGAIN:
king salmon (steaks cook better than fillets)
sea bass
shrimp/prawns
grass-fed ribeye steak
sierra mackerel (small)

TO TRY COOKING:
bluefin tuna
oysters

NOT WORTH COOKING AGAIN:
black cod (not very tasty)
swordfish (too dry)
ground beef patties (not tasty without condiments or fat)
littleneck clams (too tough, salty)
PEI mussels (not as tasty as fish)
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
pork back fat (burns, unhealthy)
pork belly (burns, unhealthy)
short ribs (too tough)
tombo tuna (too dry)
kawawaii mackerel (not very tasty)

SEAFOOD I LIKE RAW:
uni (sea urchin gonads)
oysters

FRUIT I LIKE:
strawberries
bananas
navel oranges
blood oranges
tangerines
blueberries
raspberries
apples
honeydew
cantaloupe
galia melon
watermelon
cherries
peaches
plums
persimmons
pears
apricots
grapes
plums
tangelo

FRUIT I DON'T LIKE
grapefruit (makes me sick)
avocado (sometimes I like it, but often if makes me sick)
papaya (makes me sick)
pomegranate (too much work)

Note: My diet consists of wild seafood; grass-fed beef; local, organic fruit; sea salt; and spring water.  Nothing else.  When I cook meat, once a day, I cook it over a natural lump charcoal fire, with zero seasoning, oil, marinade, or adulteration; after cooking, I add sea salt to taste.

Here's my latest list:

WORTH COOKING AGAIN:
day boat sea scallops (sear over chimney)
sea bass (lid off)
grass-fed ribeye steak (lid off)
sierra mackerel (lid off)
grass-fed short ribs (flanken cut 1/4 inch strips; lid on)

TO TRY COOKING:
bluefin tuna
oysters
Prince Edwards Island mussels

NOT WORTH COOKING AGAIN:
black cod (not very tasty)
swordfish (too dry)
ground beef patties (not tasty without condiments or fat)
littleneck clams (too tough, salty)
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
tombo tuna (too dry)
kawawaii mackerel (not very tasty)
tri-tip steak (too dry)
shrimp/prawns (not fresh/local)
king salmon (eh)
albacore tuna (bland)

SEAFOOD I LIKE RAW:
uni (sea urchin gonads)
oysters

FRUIT I LIKE:
strawberries
bananas
navel oranges
blood oranges
tangerines
blueberries
raspberries
apples
honeydew
cantaloupe
galia melon
watermelon
cherries
peaches
plums
persimmons
pears
apricots
grapes
plums
tangelo

FRUIT I DON'T LIKE
grapefruit (makes me sick)
avocado (sometimes I like it, but often if makes me sick)
papaya (makes me sick)
pomegranate (too much work)