I was thinking of trying this one day:
-Filter trub from the kettle with a paint strainer or false bottom on the way into the keg fermenter.
-Pressurize the keg to about 1-5 psi to ferment for 2-3 weeks while burping it constantly.
-Then transfer to a conditioning keg through an inline filter to avoid picking up trub and yeast.
I can also picture a big mess with the pick up tube/ out tube getting plugged up.