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A grill was convenient for flat meats, a spit for larger cuts.

The fluid release is at its maximum when the meat is only lightly cooked, or done 'rare.' As the temperature increases and the meat dries out, physical change gives way to chemical change, and to the development of armo as cell molecules break apart and recombine with each other to form new molecules that not only smell meaty, but also fruity and floral, nutty and grassy (esters, ketones, aldehydes)... And its moisture manifests itself if slipperiness; chewing doesn't manage to liberate much juice. As it cooks, meat develops a firmness and resiliance that make it easier to chew. With longer cooking, the juices dry up, and resiliance give way to a dry stiffness. The meat is chewy yet soft, so that chewing compresses it instead of cutting through it. It was virtually everyone's aspiration to have meat on his table... 154-155) [Ancient Rome] "Already during the last two centuries before Christ, meat began to appear with increasing frequency in the homes of Rome's wealthier citizens...

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