Searing Techniques

Searing Techniques

Searing

It is all about the Maillard Reaction — the caramelization of sugars and amino acids working together with heat. The result is a flavorful crust formed on the outside of meat that has been seared.

Searing is best done in combination with lower-temperature cooking. You can make the best steak you'll ever enjoy by searing a thick cut directly over a wood fire and then moving it over to an indirect zone away from the fire. Close the hood and let that steak coast up to temperature. The magic of grilling can often be found in combining searing heat with indirect cooking. This method can yield tender meat with a crispy exterior — a great combination for excellent mouthfeel.

Searing temperatures should exceed 700°F. There are two ways to achieve these temperatures on your Kalamazoo:

  • Use the main burners of your Kalamazoo Hybrid Fire Grill on high, and preheat for approximately 15 to 20 minutes with the hood closed.
  • Start a charcoal or wood fire in the Hybrid Fire Grilling Drawer with the hood open. When the fire is at full force, searing temperatures should exceed 1,000°F.