Grilled and roasted meat are culinary techniques that enhance the natural flavors of various cuts of meat through direct or indirect heat. Grilling involves cooking meat over an open flame or hot coals, resulting in a smoky, charred exterior while maintaining juiciness inside. This method is often associated with barbecue and outdoor gatherings. Roasting, on the other hand, uses dry heat in an oven, allowing the meat to cook evenly and develop a crispy crust while retaining moisture. Both methods can be complemented with marinades, spices, or herbs, making them versatile options for flavorful dishes.