How it works
The Sear Then Finish method begins by placing your meat directly over high, direct heat. This initial sear creates a rich, caramelised crust through the Maillard reaction, locking in flavour and juices. The key here is to get good colour quickly without scorching the surface, so keep an eye on the food and turn it as needed to avoid burning. This step is essential for flavour development and visual appeal. Once the exterior has a deep golden-brown colour, move the meat to the cooler side of the BBQ where the heat is indirect. Close the lid to create an oven-like environment, allowing the heat to circulate evenly around the food. This gentler cooking phase lets the internal temperature rise steadily without drying out or charring the outside. It is particularly useful for thicker cuts that need time to cook through fully, such as chops or chicken pieces. Towards the end of cooking, check the internal temperature with a reliable probe. If the crust has softened or lost some colour during the indirect phase, you can briefly return the meat to direct heat for a quick re-sear to refresh the crust. Be mindful of carryover cooking after removing the food from the BBQ, as residual heat will continue to raise the internal temperature slightly. Rest the meat before serving to allow juices to redistribute and ensure a tender, juicy result.
Best for
- chops
- chicken pieces
- thicker burgers
- pork steaks
- bone-in cuts
Common mistakes
- Searing too hard and scorching before the finish phase
- Not allowing enough indirect time and serving undercooked poultry or pork
- Forgetting carryover cooking and overshooting the final temperature
- Moving food too late and risking overcooked edges
- Skipping the resting period after cooking