We've all done this to some poor cut of meat or a poor chicken.
A few years back, my BIL who fancied himself as some kind of grill pro (he used gas) took a rack of baby back ribs I had lovingly marinated overnight for the family get together. Mind you - we were really poor living hand to mouth and the ribs were a luxury item we would have never purchased for ourselves.
I presented my ribs to my BIL who promptly threw them on top of way to high flames and left to suck down a few beers with the grill lid opened.
They caught fire almost instantly. I begged my husband to let me at least move them or turn down the flame but he assured me his brother 'knew what he was doing'. My BIL finally noticed the black mess and decided to close the cover to "finish".
They were in there for another hour - still over high flame.
What resulted? A black, inedible chunk of char that was more than half it's original size.
We were stuck eating shoe-leather tough tri-tip (his specialty) and hot dogs.
I have come a long way in my grilling skills and if the same scenario happened again I would put my foot down.