Why is it

[timothy]

that certain recipes have you start an oven at a higher temp and finish at a lower temp?
The reason I ask is I have a few from Joy of cooking like the Almond crusted pork loin which starts out in the oven @ 500 for 10 mins than lower it to 250.
I would like to try this on my OTG, which should be fairly easy as light a chimney which in my case gets me to 500 than shut down all vents till 250.
But what's the reasoning for this?

Tim

 

[Marc]

The first ten min your "searing" developing a nice exterior. The rest of the cook is for the bulk of the meat. If the entire
cook was at such a high temp the exterior would be a meteorite if left long enough to reach an appropriate internal temp.
I will say that given enough time at a lower temp., very seldom do I feel the need for the (reverse) sear.

 

[John Bridgman]

I think the BBQ equivalent is "sear over direct then move to indirect"...

I find that unless I watch the temps and adjust the vents the kettle naturally starts at 450 then drifts down to 300

 

[timothy]

Thanks men.
I guess I got caught up with the " searing seals in moisture" myth. I would rather just pick one temp and stay with that, and build up a nice exterior

Tim