What types of variety meats may be cooked by dry heat?

Dry heat cooking methods, like grilling, roasting, baking, and pan-frying, are best suited for variety meats that are relatively lean and have a good amount of connective tissue. This is because these cooking methods require a higher temperature and longer cooking time, which can help break down the connective tissue and render out some of the fat.

Here are some variety meats that are well-suited for dry heat cooking:

Beef:

* Heart: Can be grilled, roasted, or pan-fried, although it is often marinated or brined first.

* Tongue: Can be roasted, braised, or pan-fried.

* Liver: Though more commonly cooked using moist heat methods, thinly sliced liver can be pan-fried or sautéed.

* Kidney: Can be grilled, roasted, or pan-fried, but often needs to be marinated or brined first.

* Tripe: Can be grilled, roasted, or pan-fried, but often needs to be pre-cooked or simmered first.

Lamb:

* Kidneys: Can be grilled, roasted, or pan-fried.

* Liver: Can be pan-fried or sautéed.

Pork:

* Liver: Can be pan-fried or sautéed.

* Heart: Can be grilled, roasted, or pan-fried, although it is often marinated or brined first.

* Kidneys: Can be grilled, roasted, or pan-fried.

Other:

* Sweetbreads: Can be grilled, roasted, or pan-fried.

* Oxtail: Can be roasted, braised, or pan-fried.

Things to consider:

* Fat content: Leaner variety meats are generally better suited for dry heat cooking.

* Connective tissue: Variety meats with a lot of connective tissue may benefit from longer cooking times and lower temperatures.

* Marination or brining: This can help to tenderize the meat and add flavor.

It's important to note that these are just general guidelines, and there are many different ways to cook variety meats. Experiment with different methods and techniques to find what you enjoy most.