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Buckhead grass fed beef tartare at Prohibition Friday, May 26, 2017. The dish is served to the customer encased in smoke, which is then dispersed as the lid is removed. Michael Pronzato/Staff

At the outset of The Post-Courier Redux Cookbook project, for which chefs were asked to submit recipes reflecting contemporary Charleston, it seemed dangerously likely that half of them would come up with steak tartare preparations: The raw beef dish is so popular that even seafood-focused restaurants, such as The Ordinary and Rappahannock Oyster Bar, take pride in their renditions.

But Greg Garrison’s version is unique in its use of smoke. At Prohibition, it’s smoked to order and served under a glass cloche. As Garrison writes, “If you do not wish to purchase a smoking gun, you can smoke this on your grill.” Whew.

And for more grilling tips, tune into Episode 41 of The Winnow podcast, featuring a guest appearance by the Washington Post’s Smoke Signals columnist, Jim Shahin. It’s available at bit.ly/2rslLyC, or through your favorite podcast app.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.