Half & Half Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Half & Half Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb beef short ribs, boneless or cut into 1–1.5 inch pieces; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbsp vegetable oil; 0.75 cup barbecue sauce; 2 cups mashed potatoes (warm, smooth); 2 cups macaroni and cheese (hot, creamy); 0.5 cup sharp cheddar cheese, shredded; 2 tbsp green onions, thinly sliced; 1 tbsp butter, melted; 0.25 tsp freshly ground black pepper; 1 tbsp chopped parsley (optional)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time30m

Serves2

With BBQ Short Ribs (+$1.95) 750 - 2030 Cal

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Ingredients

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Short Ribs (optional)

1 lb beef short ribs, boneless or cut into 1–1.5 inch pieces

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbsp Tuscany sunflower oil

3/4 cup barbecue sauce

Base (Half & Half)

2 cups mashed potatoes (warm, smooth)

2 cups macaroni and cheese (hot, creamy)

Toppings & Finish

1/2 cup sharp cheddar cheese, shredded

2 tbsp green onions, thinly sliced

1 tbsp Butter, melted

1/4 tsp freshly ground black pepper

1 tbsp chopped parsley (optional)

Method

Short Ribs (optional)

Season

Pat short ribs dry with paper towel. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add short ribs in a single layer (work in two batches if needed). Sear 2–3 minutes per side until a deep brown crust forms.

Finish with BBQ sauce

Reduce heat to low, add 3/4 cup barbecue sauce (reserve a tablespoon for finishing if desired). Toss the seared short ribs in the sauce and cook 1–2 minutes just to glaze and warm through. Remove from heat and keep warm. If using already cooked short ribs, simply warm them in the barbecue sauce until hot.

Base (Half & Half)

Prepare components

Warm 2 cups mashed potatoes and 2 cups macaroni and cheese separately until hot. For stovetop warming: place each in a saucepan over low heat, stirring occasionally, adding 1–2 tablespoons water or milk if needed to loosen. For microwave: heat in 1–2 minute increments, stirring between, until hot.

Assemble halves

In a shallow wide serving dish or on a plate, spoon the mashed potatoes to occupy half the plate (about 2 cups). Spoon the macaroni and cheese on the other half (about 2 cups). Use the back of a spoon to smooth the surfaces and create a slight trough along the middle if desired.

Toppings & Finish

Top with cheese

Sprinkle 1/2 cup shredded sharp cheddar evenly over the macaroni and the edge of the mashed potatoes. If you prefer, briefly broil (1–2 minutes) just to melt and lightly brown the cheese—watch closely to avoid burning.

Add short ribs

Place the glazed BBQ short ribs on top of the mashed potato half (or arrange over the macaroni if you prefer). Spoon any remaining pan glaze over the ribs and a little over the potatoes for extra flavor.

Finish and garnish

Drizzle 1 tablespoon melted butter over the mashed potato side for shine and richness. Sprinkle 2 tablespoons sliced green onions, 1 tablespoon chopped parsley (optional), and 1/4 teaspoon freshly ground black pepper over the entire dish. Serve immediately.