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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Regular Low Carb Recipe

Regular Low Carb Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Regular Low Carb Recipe
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 pieces bone-in chicken thighs (skin-on); 1.2 kg beef brisket or flank steak; 1.2 kg beef short ribs; 1 cup low-carb BBQ sauce; 3 tbs olive oil; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 8 pieces large eggs; 1 tbs unsalted butter; 0.5 tsp salt; 0.25 tsp black pepper; 8 cups mixed salad greens (romaine, arugula, spinach); 1 cup cherry tomatoes, halved; 1 cup cucumber, thinly sliced; 0.25 cup red onion, thinly sliced; 0.5 cup feta cheese, crumbled (optional); 3 tbs olive oil (for dressing); 1 tbs red wine vinegar; 1 tsp Dijon mustard; 0 to taste salt (to taste); 0 to taste black pepper (to taste)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time2h 20m

Serves4

BBQ chicken, BBQ beef, BBQ short ribs, eggs, and tossed salad.

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Ingredients

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Protein — BBQ

6 pieces bone-in chicken thighs (skin-on)

2 2/3 lb (1.2 kg) beef brisket or flank steak

2 2/3 lb (1.2 kg) beef short ribs

1 cup low-carb BBQ sauce

3 tbs olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Watkins garlic powder

1 tsp Smoked paprika

Eggs

8 pieces Large eggs

1 tbs Unsalted butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Tossed Salad

8 cups mixed salad greens (romaine, arugula, spinach)

1 cup Cherry tomatoes, halved

1 cup cucumber, thinly sliced

1/4 cup Red onion, thinly sliced

1/2 cup feta cheese, crumbled (optional)

3 tbs olive oil (for dressing)

1 tbs red wine vinegar

1 tsp Dijon mustard

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

Protein — BBQ

Prepare meats

Pat chicken thighs, beef brisket/flank, and short ribs dry with paper towels. Trim excess fat from beef if desired. Season all pieces evenly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Rub 2 tablespoons olive oil over beef and ribs; rub 1 tablespoon olive oil over chicken thighs.

Sear (optional, builds flavor)

Heat a large heavy skillet or grill to medium-high. Sear chicken thighs skin-side down for 3–4 minutes until the skin is golden; set aside. Sear beef brisket/flank and short ribs 2–3 minutes per side until browned. This step is optional but recommended for extra flavor.

Roast/slow-cook

Preheat oven to 150°C (300°F) for slow roasting. Place short ribs and brisket/flank in a roasting pan with a splash (60–120 ml) of water or beef stock, cover tightly with foil and roast for 2 to 2.5 hours until tender (short ribs should be fork-tender). For quicker method: braise on stovetop in a covered pot over low heat for 1.5–2 hours. Add chicken thighs to a separate baking sheet, skin-side up, and roast at 190°C (375°F) for 25–30 minutes until internal temperature reaches 74°C (165°F).

Apply low-carb BBQ sauce

During the final 10–15 minutes of cooking for each meat, brush a thin layer of low-carb BBQ sauce over the surface and return to oven or grill uncovered to set the glaze. For short ribs and brisket, spoon a little sauce over and broil for 1–2 minutes if you want caramelization — watch closely to avoid burning.

Rest and slice

Remove meats from heat and let rest 8–10 minutes (chicken 5 minutes) to redistribute juices. Slice beef against the grain into thin slices. Serve short ribs whole or pull apart into chunks.

Eggs

Make scrambled eggs

Crack 8 eggs into a bowl, whisk with 1/2 tsp salt and 1/4 tsp black pepper until blended. Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is foamy, pour eggs in. Let them sit 10–15 seconds, then gently stir with a spatula, folding until soft curds form, 3–5 minutes total. Remove from heat while still slightly glossy — carryover heat will finish them.

Tossed Salad

Prepare vegetables

In a large bowl combine 8 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. If using, add 1/2 cup crumbled feta.

Make dressing

In a small jar or bowl whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon Dijon mustard. Season with salt and black pepper to taste. Taste and adjust acidity or seasoning as needed.