What distinguishes grilling or barbecuing from other forms of cooking is the temperature at which it is cooked. The lower cooking temperatures of the grill or barbecue allow meat to become tender while preserving its natural juices and the exterior does not dry out before the center becomes done. The longer cooking period (over other types of cooking) allows for great results from all kinds of delicious seasonings. Roasting different meats over coals at temperatures in the 250-450° F range has been going on since mankind learned that grilled meat tastes so good.