I've been doing it wrong, especially this (re thick steaks):

The Takeaway: When cooking thick steaks, start them on the cooler side of the grill and cook with the lid on until they reach about ten degrees below final serving temperature. Finish them off on the hot side of the grill for a great crust. For thinner steaks (about an inch or less), just cook them over the hot side the entire time—they'll be cooked to medium rare by the time a good crust has developed.

Wow, I did NOT know that. Thank you for sharing, Geege!

so... slowish cook first... kind of like sous vide then....

which reminds me.. my company is looking to hire a chef.. anybody reading this got any leads?

Might I suggest Timmy West? http://www.linkedin.com/in/timmywest

If not him, he might know someone.