From my dad:

Dude,

Nice try but as a chef this isn’t just about whether searing the outside seals in juices. Let me put it another way that isn’t being addressed by all the yahoo’s that say searing doesn’t lock in the juices. The argument isn’t that searing does or doesn’t seal in juices. The argument is what is the best way to cook steaks, chops, lamb.

I contend whole heartedly that cooking meat slowly over radiant or conduction cooking which is essentially what BBQing is you will lose as much if not more of the moisture and drippings from the meat unless you are smoking over long periods that preserve the juices while also creating a flavorful crust or bark, whatever you want to call it.

Go ahead, cook your BBQ style meats low and slow, however you like but, I’ll match my style to anyone’s when it comes to BBQing, or cooking prime rib (except maybe your uncle and the prime rib). Other than that, bring it on.