An American term referring to cooking meat in a dry frying without the addition of fat The term should not be confused with searing See sear

A method of cooking food by placing it on a grill rack indirectly over the heat source with the lid down and vents adjusted. This allows the fire to burn, which creates smoke.

Fresh beef that has been hung or set on wooden racks to partially dry under controlled temperature, humidity, and air flow to enhance flavor and tenderness During aging, the meat typically loses 10 to 12% of its water content, but in extreme cases twice that much water may be lost The increase in flavor and tenderness is counter-balanced the significant increase in cost due to lose of weight

The cooking of meat in an air environment Broiling, grilling, pan-frying, and oven roasting are examples of dry-heat methods of cooking

For use in dehydrators. Use to dry smaller fruits and vegetables.

See Old Fashioned Loaf.

Casings that are artificially dyed. Often used to cover up a light colored sausage that is very high in fat.