Final answer:
Toasting bread and barbecuing meat on a charcoal grill both involve the Maillard reaction, where amino acids and reducing sugars react under high heat to cause browning and flavor changes.
Step-by-step explanation:
Toasting bread in an electric toaster and barbecuing meat on a charcoal grill share a common chemical reaction known as the Maillard reaction. This reaction involves amino acids and reducing sugars that combine at high temperatures to form complex flavors and browning that we associate with both toasted bread and barbecued meats. Although it could be easy to assume it's an oxidation-reduction process due to the heat involved, the actual reaction that is responsible for the change in flavor and color is the Maillard reaction, not oxidation.
Further to this, both the toasting of bread and the barbecuing of meat involve chemical transformations where heat provokes significant changes in the chemistry of the foods' surfaces.