How it works
The Finish in Oven technique starts by searing or smoking your food briefly on the BBQ. This initial stage imparts that distinctive smoky flavour and attractive char that only fire-cooking can provide. It also helps to develop the Maillard reaction, which adds depth and complexity to the taste and appearance of your meat or vegetables. Timing here is key: you want enough colour and flavour without cooking the food fully on the grill. Once you have achieved the desired surface colour and flavour, transfer the food to a preheated oven to finish cooking gently and evenly. The oven environment provides consistent heat that penetrates the food thoroughly, reducing the risk of overcooking or undercooking. Using an oven also frees you from the need to constantly tend the BBQ, making it a practical choice for weeknight cooking or when managing multiple dishes. To get the best results, use a reliable thermometer to monitor the internal temperature of your food. This ensures you hit the perfect doneness every time. After removing the food from the oven, allow it to rest for a few minutes. Resting redistributes the juices, making the final dish more tender and flavourful. This hybrid approach balances the best of both worlds: the authentic BBQ taste with the convenience and control of indoor cooking.
Best for
- thick chicken pieces
- sausages
- busy cooks
- pork shoulder slices
- weeknight BBQ meals
Common mistakes
- Not accounting for carryover and overcooking in the oven
- Moving to the oven too early and missing flavour development
- Skipping thermometer checks
- Resting the food for too short a time
- Using an oven temperature that is too high