Beef
Worlds most exotic meat, beef – a common household protein bonds families and brings communities together. Over the charcoal grill or on the hot griddle, SPG Rub binds an explosion of flavor and love with plenty of smiles at the table.. Let’s explore..
Salt Pepper Garlic
SPG
FILLET
- Cook Time20 min
- ServingServing: 4 Persons or 2 ‘Luhyas’
Ingredients
For the Fillets
- 1 Kg Beef Fillet/Tenderloin
- 2 Tablespoons of Olive oil
- 2 Tablespoons Avocado oil
- 2 Tablespoons (SPG)
Method
Preparation
Trim your meat of excess fat.
Slice your meat by an inch thick.
Pour some olive oil on the meat. Rub the oil evenly on the cuts.
Add 2 tablespoons of SPG and evenly pour on the cuts.
Let it rest for 10 minutes.
Heat your griddle or grilling pan. Add some Avocado oil and spread evenly.
Add your fillet cuts and wait for 5 minutes before turning.
Cook to your doneness
Best Served With: Hand cut Potatoes, Ugali, Cheese Mashed Potatoes, Hot kachumbari.
RIB SHOCKS
- Cook Time4 hr
- Serving6 Persons or 3 ‘Maasai’s
Ingredients
For the Rib Shocks
- 3 Kg beef fillet/Tenderloin
- 4 Tablespoons of Olive oil
- 4 Tablespoons SPG rub
- 20 ml Soy Sauce
- 1 Tablespoon Mustard
- Half a Glass of Jim Beam / Red-wine
- 3 Tablespoons of brown Sugar
Method
Preparation
Remove the membrane from the back of the rib rack
Gently apply the olive oil on the rack
Add another even spread of the mustard
Sprinkle the spg on the rack both sides until evenly coated
Leave to rest overnight or for 3 hours
Heat your charcoal grill and apply some oil on the grill
Place your rack away from the charcoal and cover the grill
Mix the soy sauce with your favorite whiskey or wine. Add the brown sugar and heat it for 15 minutes
Routinely open the grill and baste with the soy and whiskey marinade
Leave to cook for 2 hrs. routinely checking on the charcoal and basting
Remove the rack, Add the remaining marinade and wrap the rack with grease paper and foil paper
After 2 hrs., Remove and let it rest for 10 minutes
Slice the rib shocks!