JOE:Right. SEGE:It's called dry ice. JOE:Dry ice? SEGE:Watch this. I'm going to show you something. Look at what happens when you put it in there. Look at the atmosphere that gives off hey?

Sitting at around -109 degrees Fahrenheit, dry ice is a block of frozen carbon dioxide that holds the key to the perfect sear on meats and seafood. When meat comes in contact with dry ice ...