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

Super Low Carb Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Super Low Carb Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken thighs; 1 lb beef flank steak or sirloin; 1 lb beef short ribs (English cut, bone-in); 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 2 tbs olive oil; 3 tbs sugar-free BBQ sauce; 4 each large eggs; 1 tbs unsalted butter; 0.25 tsp salt; 0.25 tsp black pepper; 4 cups mixed salad greens (lettuce, spinach, arugula); 0.5 each cucumber, thinly sliced; 0.5 cup cherry tomatoes, halved; 0.25 each red onion, thinly sliced; 0.5 each avocado, sliced (optional); 2 tbs olive oil; 1 tbs apple cider vinegar; 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time2h 40m

Serves2

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

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Ingredients

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BBQ Proteins

1 lb boneless, skinless chicken thighs

1 lb beef flank steak or sirloin

1 lb beef short ribs (English cut, bone-in)

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Smoked paprika

2 tbs olive oil

3 tbs sugar-free BBQ sauce

Eggs

4 each Large eggs

1 tbs Unsalted butter

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Tossed Salad

4 cups mixed salad greens (lettuce, spinach, arugula)

1/2 each cucumber, thinly sliced

1/2 cup Cherry tomatoes, halved

1/4 each Red onion, thinly sliced

1/2 each avocado, sliced (optional)

2 tbs olive oil

1 tbs Apple cider vinegar

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

BBQ Proteins

Prep and Season

Pat the chicken thighs, flank steak and short ribs dry with paper towels. In a small bowl mix 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Rub 1 tablespoon olive oil over each protein (divide the 2 tbs between them), then evenly season all sides of the chicken, steak and short ribs with the spice mix.

Sear and Slow Cook Short Ribs

Preheat oven to 300°F (150°C). Heat a heavy oven-safe skillet or Dutch oven over medium-high heat with 1 tablespoon olive oil. Sear the short ribs 2–3 minutes per side until browned. Remove ribs to a plate. Add 1/4 cup water or beef broth to the skillet to deglaze, scraping browned bits, then return ribs to the pan, cover, and transfer to oven. Cook 2 hours until tender.

Cook Chicken Thighs

While ribs cook, heat a grill pan or skillet over medium-high heat. Add a light brush of oil and cook chicken thighs 5–6 minutes per side (internal temp 165°F / 74°C) until nicely charred and cooked through. In the last 2 minutes of cooking, brush each side with sugar-free BBQ sauce and let it caramelize briefly. Remove and rest 5 minutes before slicing.

Cook Flank Steak

Pat the steak dry and cook on a hot grill or skillet 3–4 minutes per side for medium-rare (adjust to desired doneness). Let rest 5–7 minutes, then slice thinly against the grain. Brush sliced steak lightly with remaining sugar-free BBQ sauce before serving.

Finish Short Ribs with Sauce

When short ribs are fork-tender after about 2 hours, remove cover and brush with remaining BBQ sauce. Increase oven to 425°F (220°C) and roast uncovered 8–10 minutes to caramelize the sauce. Let rest 5 minutes before serving or slicing off the bone.

Eggs

Bring a small pot of water to a gentle boil. Reduce to a simmer and carefully add 4 eggs. Simmer for 7 minutes for jammy yolks or 10 minutes for firm hard-boiled yolks. Meanwhile, fill a bowl with ice water. When eggs reach desired doneness, transfer to ice bath for 5 minutes. Peel and slice in half or quarters. Alternatively, for fried eggs: heat 1 tbs butter in a nonstick skillet over medium, crack eggs in and cook 2–3 minutes for sunny-side or 3–4 minutes flipping for over-easy; season with 1/4 tsp salt and 1/4 tsp pepper.

Tossed Salad

Prepare Vegetables

Place 4 cups mixed greens in a large bowl. Add sliced cucumber, halved cherry tomatoes, thinly sliced red onion and sliced avocado if using.

Make Dressing

In a small jar or bowl whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.