Traditionally, the preparation of meat entailed its roasting over an open fire, rotating gently on a spit. In contemporary times, when meat is cooked within a modern oven, it is commonly referred to as being “roasted,” although technically it undergoes the process of baking. Nevertheless, the marvels of technology have granted us the convenience of rotary spits, propelled either by electric motors or clockwork mechanisms, which can now be affixed to numerous stovetops. These versatile spits may be positioned inside the oven itself or incorporated alongside the customary broiler. Moreover, many backyard barbecue grills are either equipped with or can be augmented with rotating spit attachments, further expanding the culinary possibilities.