Roasting a Huge Bull on a Steel Spit! is the ultimate feast. It’s a time-honoured tradition in many parts of Southern Africa, where the fire is big, the vibes are strong, and the meat is unforgettable. Here’s how to do it right—from prepping the beast to serving it tender and juicy.
🥩 What You’ll Need for Roasting a Huge Bull on a Steel Spit!
Equipment:
- 1 large steel spit (motorised is ideal)
- Heavy-duty steel skewers or spit pole
- Strong spit stand or rotisserie frame
- Chains and clamps to secure the carcass
- Large fire pit or open braai area
- Heat-resistant gloves and tools
- Basting brushes
- Wood (hardwood like rooikrans, oak, or fruitwood) or large charcoal
Ingredients (For a ±250–300kg Bull):
Adjust quantities proportionally for a smaller animal like a sheep, pig, or cow.
- Whole dressed bull carcass (deboned optional, but bone-in adds flavour)
- 2 litres olive oil or sunflower oil
- 1.5 kg coarse salt
- 500 g freshly ground black pepper
- 250 g garlic powder
- 300 g paprika
- 300 g crushed coriander (dhania)
- 200 g dried mixed herbs (thyme, rosemary, oregano)
- 2 litres Worcestershire sauce
- 2 litres red wine (optional for marinade)
- Fresh lemon juice (optional)
🔥 Preparation – Roasting a Huge Bull on a Steel Spit!
1. Prepare the Bull
- Make sure the bull is properly cleaned and dressed (organs removed).
- Optionally, you can marinate the bull overnight in a coolroom or large walk-in fridge using:
- 2L Worcestershire sauce
- 2L red wine
- Juice of 10 lemons
- A mix of the above spices
Massage the marinade into the meat generously and let it sit covered.
2. Set Up the Spit
- Assemble your steel spit securely over the fire pit.
- Use a motorised rotisserie for even turning.
- Skewer the bull onto the steel rod, securing it with clamps and steel wire to avoid slipping.
- Tie the legs and secure the head to balance the weight.
3. Build Your Fire
- Light the fire 3–4 hours before you plan to start cooking.
- Use hardwood for slow, long-lasting heat and flavourful smoke.
- Maintain medium heat and ensure the coals are evenly spread under the spit.
🍖 Cooking the Bull
4. Start Rotating
- Begin turning the spit slowly.
- Roast the bull low and slow for 8 to 10 hours, depending on the size.
- Add wood/charcoal as needed to keep a consistent heat source.
5. Baste Often
Every 30–45 minutes, baste the bull with this mixture:
Basting Sauce:
- 1L oil
- 500ml Worcestershire sauce
- 250g melted butter
- 250g crushed garlic
- 200g paprika
- Fresh herbs or lemon juice (optional)
Use large brushes or mops to coat the meat as it roasts. This keeps it juicy and adds deep flavour.
6. Check for Doneness
After about 8 hours, check internal temps (aim for 70–75°C near the thickest part). The outer parts will be crisp and smoky, and the inner meat should be tender and succulent.
🍽️ Serving
- Slice the meat directly off the spit as guests arrive.
- Serve with braai broodjies, pap & chakalaka, potato salad, or fresh roosterkoek.
- Don’t forget cold drinks or a cooler full of your favourite local beverages!
🎉 Pro Tips
- Always have a backup fire going to feed your coal bed throughout the day.
- Rotate faster during the first hour to seal in the juices, then slow it down.
- If using wine in the marinade or basting sauce, the flavour intensifies beautifully during roasting.
- For visual impact, keep the head and horns on—but only if properly dressed.
This roast will feed 150–200 people easily, and more importantly, it’ll create a memory no one will forget. The smell of the fire, the golden crisp skin, the sizzling fat, and the camaraderie of friends gathered around—it’s South African hospitality at its finest.
Nou gaan ons braai. Lekker man, LEKKER!