Every experienced chef knows that each cut of meat has an ideal cooking method. In this article, we will discuss dry heat cooking methods and the best cut of meat for each method. *Direct Grilling* Grilling is cooking over direct heat from a flame, electric element, or hot coals. The meat is cooked on each side. The best meats for this method are beef steaks, lamb chops, bacon, and marinated meats. Use cuts of meat that are 1 to 2 inches thick. If the cuts of meat are less than 1 inch thick, you should cook them by pan-frying.   *Barbecuing* The technique we call barbecue is believed to have originated in the Caribbean, where the natives would dry meat over hot coals on wooden structures “grills.” Spanish explorers called this “barbacoa,” which evolved into the word “barbecue” that we use today. Meat can be barbecued on a grill, or rack, over hot coals, hot ceramic charcoal, or an open fire. Although this barbecuing process is usually done outdoors, meat can be barbecued in the kitchen using special types of stovetops or small appliances. *Pan-Frying* Pan frying is cooking in an uncovered skillet over direct heat. It is preferable to get rid of the fat that comes out of the meat. *Pan-Broiling* Pan-broiling is similar to pan-frying, except that the meat is cooked in a small amount of fat. The easiest way to know when meat slices and small pieces are done when broiling is to flip them on the pan, then cut a small piece near the bone and check the color inside. *Deep Frying* When meat is cooked submerged in oil or butter, it is called deep frying. This method is only used with very tender meat, usually the meat that is deep fried is coated with egg and breadcrumbs or a light batter, or coated with flour or cornstarch. This method is used for viscera, fatty parts, liver, and croquettes. However, there are a number of other meat products that are suitable for this method. Keywords: Dry Heat, Cooking