What does the term "searing" refer to in BBQ?

The term "searing" refers to cooking meat at high heat, which is essential for achieving a flavorful crust on the surface of the meat. When meat is seared, the high temperature causes the Maillard reaction, where sugars and amino acids in the meat react to produce complex flavors and a caramelized exterior. This not only enhances the taste and texture but also helps to lock in the juices, preventing the meat from drying out during further cooking processes.

In BBQ practices, searing is often the initial step before finishing the cooking process at lower temperatures. It can be executed on a grill or a cast-iron skillet, aiming for a quick, high-temperature cook that imparts delicious flavors. Understanding this technique is crucial for BBQ enthusiasts looking to elevate their cooking skills and produce perfectly cooked meat with an appealing exterior.