This part I like to do on the kettle but because of freezing cold temps I am doing inside. Normally I would seer over hot coals, today in a very hot pan with a little lard. Try and seer as much as possible by turning. Notice I'm not afraid to get a little char on it. This step replaces the one in original thread that we heated the lard up to smoking point and then seered each hunk of meat in hot lard.