Gathers the roasted, grilled and fried dishes characteristic of North American culinary traditions, including Southern fried chicken, barbecue smoked and grilled meats, and Thanksgiving-style roasted turkey, spanning the region's grilling, smoking and deep-frying traditions. The grouping reflects the region's own dry-heat cooking method, whether direct fire, oven roasting or hot-oil frying, rather than the specific meat, fish or vegetable being cooked, since the same method crosses many different main ingredients.