What does the term "searing" refer to in barbecue cooking?

The term "searing" specifically refers to the technique of quickly cooking the surface of meat at a high temperature. This method is intended to create a flavorful crust by caramelizing the surface proteins and sugars, which not only adds a complicated flavor profile but also helps to lock in moisture. When meat is seared properly, it develops a richly colored exterior that enhances the overall taste and appearance of the dish. This process is often an essential step in grilling or barbecuing, as it helps to maximize the meat's natural flavors while sealing in its juices for a tender and juicy result. The other choices focus on different methods that do not characterize the searing process, such as cooking at low heat or preparing the meat through flipping or marinating.