Slightly OT- Jocko's Nipomo -Technique?

SoCalWJS

Recently went to Jocko's Steakhouse in Nipomo (Cal) while visiting the Central Coast. I had heard a lot of positive comments about it, and it actually lived up to the hype! Very good. The cook kept the meat right at the top edge of the flames, which lightly charred the surface - it was delicious.

They use a large Santa Maria style pit (open pit with moveable grill over a red oak fire) at VERY high temps. I tried to strike up a conversation with the cook, but he gave very short answers. Now I'm trying to figure out if I can emulate that on the BGE, or if I should try a different grill. I have come to the conclusion that part of the reason it worked was due to only one side exposed to the heat/flames. I think it would cook too quickly from the reflected dome heat.

Wondered if anybody had any experience in this type of cooking and translating it to BGE methods - almost a continous T-rex/Ruth's Cris?

I probably should have picked up a jar of their seasoning, but I think it was mostly salt, with a bit of garlic and maybe white pepper and a touch of parsly.

Gonna try to recreate it tonite with a roast cut fron a whole beef tenderloin. (yum)

Don't want to screw it up.

Slotmercenary

Cook it with the lid open....

stike

flames are a lot colder than lump.

and lid open (which somefolksdo) also slows the cook because you are only searing,not also roasting (as you said, from the radiant heat of the dome, as well as the air)

i would simply do it dome open to try it. you'll get flames that way, and cool the top of the steak while you cook the underside as much as you like

it makes sense that their seasoning is so simple.
salt is about the only seasoning that won't burn (it's a rock), and if you are all about searing for extended periods, salt's the only thing that'll still be what it was when you started