Bbq Mixed Recipe
BBQ Chicken, Teriyaki Steak, BBQ Short Rib
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Ingredients
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BBQ Chicken
Teriyaki Steak
BBQ Short Rib
Method
BBQ Chicken
- 1
Prep and season
Pat the chicken thighs dry with paper towels. In a bowl, rub the chicken with kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
- 2
Sear and finish
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sear 4–5 minutes per side until golden and nearly cooked through (internal temperature ~160°F/71°C). Reduce heat to medium-low.
- 3
Teriyaki Steak
- 4
Make teriyaki marinade
Whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, grated ginger, minced garlic, and 1/2 teaspoon sesame oil in a shallow bowl or zip-top bag.
- 5
- 6
Cook steak and make glaze
Heat 1 tablespoon neutral oil in a heavy skillet or grill pan over high heat until just smoking. Remove excess marinade (reserve marinade). Sear steak 2–3 minutes per side for medium-rare (adjust time to thickness). Transfer steak to a cutting board to rest 5–8 minutes. Meanwhile, pour reserved marinade into the hot pan and bring to a simmer. If desired, whisk 1/2 teaspoon cornstarch with 1 tablespoon water and add to simmering marinade to thicken slightly into a glaze; cook 1–2 minutes until glossy.
- 7
Slice and finish
Slice the rested steak thinly across the grain, toss or brush with the teriyaki glaze, and sprinkle with toasted sesame seeds before serving.
BBQ Short Rib
- 8
Season and sear
Pat 1 lb short ribs dry and season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a medium ovenproof skillet or Dutch oven over medium-high heat. Sear short ribs on all sides until well browned, 3–4 minutes per side. Remove and set aside.
- 9
- 10
Braise
Return the short ribs to the pan, spooning sauce over them. Cover the pan and either place in a preheated 325°F (163°C) oven or keep on the stovetop at a low simmer. Cook until very tender, 1.5–2 hours, turning once halfway through. If sauce reduces too much, add a splash of water or broth.
- 11
Finish
When tender, remove ribs and if desired reduce the braising liquid over medium-high heat to thicken into a glaze (2–4 minutes). Spoon the thickened BBQ glaze over the ribs and let rest 5 minutes before serving.
