Spit goose

Spit goose

A Year of Practiculture
Rohan Anderson & Kate Berry

Goose is something relatively new to me, but I reckon it’s now going to become an annual food tradition. An old acquaintance of mine asked for some help killing a bunch of birds, and for my troubles I was paid with a handful of the spoils. With all those geese in the freezer, I had plenty of opportunities to experiment with this tasty bird. I slow-cooked them, roasted them and finally got brave enough one day to put one on the spit-roaster.

The family and I just devoured that goose. Not only was the bird succulent and full-flavoured, it was lifted a notch or two by the smoky flavour imparted by the hot coals that roasted it.


Quantity Ingredient
5 large garlic cloves, peeled
3 tablespoons olive oil
1-2 tablespoons smoked pimenton
3 tablespoons dried thyme
1 lemon, juiced
salt, to taste
pepper, to taste
1 whole goose


  1. Crush the garlic in a mortar and pestle to form a smooth paste. Add the olive oil, pimentón, thyme, lemon juice and a pinch each of salt and pepper, and mix well. Rub the marinade mix all over the bird, then and refrigerate in plastic wrap overnight.
  2. Set the fire going using either heat beads, wood or briquettes – it doesn’t really matter what you use, as long as there’s a solid base of hot coals under the spit-roaster. Take your time getting the fire going – I advise beer and a long hour of fire-poking before you start cooking. In fact, it’s mandatory. Before you spike the bird with the metal spit-roasting rod, you should have the temperature just right. If you can hold your hand above the coals for 5 seconds or so without screaming like a small child, you should be right. Remember, we want to slow-cook the bird, not burn the outside!
  3. When you’re happy with the temperature of your coal base and the coldness of your beer, set that bird a spinnin’. It takes about an hour and a half, depending on the size of your goose. Keep a close eye on that coal base – if the temp drops, add a little fuel. No, not petrol.
  4. If you think the bird is ready, stop the machine and pierce the bird with a skewer in a few places. If it’s still dripping red, return it to the heat for a little longer, until it drips a bit clearer when pierced. You can also use one of those fancy meat‑temperature gauges, but I’m still a little bit prehistoric when I cook with my outdoor fire.
  5. Now eat that bad boy like a caveman. Or cavewoman.
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