Call me weird, but I like my meat all but burned to a crisp.
The one caveat being it needs some sort of seasoning/dry rub so the crust that's formed actually flavors the meat. I can't stand it when something is cooked to death and it's dry/tough/etc. It can be cooked overly well (aka burnt as some call it) and still have plenty of flavor and be tender. Seasoning is the key though.
If you've ever had the burned bits off of a piece of bbq (real bbq) then you know what I'm talking about. ZOMFG
