Which of the following is NOT a category of dry heat cooking associated with meat items?

Dry heat cooking methods are utilized to prepare meat items through techniques that do not involve moisture, allowing for the development of flavor and texture through browning. Baking and roasting, grilling, and deep fat frying are all methods that rely on hot air or fat to cook the meat without the addition of water or broth.

Baking and roasting involve cooking food in an oven where the dry heat circulates around the meat. Grilling typically exposes meat to direct heat from below, creating appetizing char marks and enhancing flavor through the Maillard reaction. Deep fat frying uses hot oil to cook the food quickly, resulting in a crispy exterior while maintaining moisture inside.

Boiling, however, involves cooking food in water or broth, making it a moist heat cooking method rather than a dry heat method. Therefore, it's the method that does not align with the characteristics of the other options related to dry heat cooking.