Gary Glass, President of the American Homebrewers Association appears in this video. The video shows him pouring crushed malted grains into a plastic ice-chest and adding hot water (hot liquor in beer geek speak) to the grains and making a porridge (aka mash).
There is a formula for deciding how hot (the strike temp) the water you add should be to get the desired temperature for the mash (the target mash temp is quite often ~149F-152F).
After the grain(the mash) has steeped for a while (60 minutes is common), the liquid wort is drained out to be boiled. (The ice-chest has some tubing on the outside and some screening on the inside to allow the sweet wort out and keep the spent grains in.) After the wort has been captured, it is boiled (60 minutes is common) just as an extract batch would be.