Bbq Mix Combo Recipe

Make the marinade

In a bowl combine 1 cup soy sauce, 1 cup pineapple juice, 1 tablespoon brown sugar, 2 tsp minced garlic, 1 tsp grated ginger and 1 tsp sesame oil. Whisk until sugar is dissolved.

Add the thinly sliced flank or skirt steak to a resealable bag or shallow dish. Pour the marinade over the beef, pressing out excess air. Marinate in the refrigerator for at least 2 hours and up to 8 hours (do not exceed 12 hours).

When ready to cook, remove beef from marinade and pat lightly dry. Reserve marinade for basting (bring to a boil if using as a sauce). Brush the grill grates with 1 tablespoon vegetable oil and preheat grill to medium-high.

Grill the slices 2–3 minutes per side until nicely charred and medium-rare to medium (internal temp ~130–140°F / 55–60°C). Transfer to a resting plate for 5 minutes.

Slice thicker pieces against the grain if needed, then garnish with sliced green onions and toasted sesame seeds. Keep warm while finishing other proteins.

Make the chicken marinade

In a bowl whisk together 1 cup soy sauce, 1 cup pineapple juice, 2 tablespoons brown sugar, 2 tsp minced garlic and 1 tsp apple cider vinegar until sugar dissolves.

Add chicken thighs to a resealable bag or dish and pour the marinade over them. Marinate in the refrigerator for 1–4 hours.

Preheat grill to medium. Remove chicken from marinade and pat dry lightly. If using pineapple rings, brush both chicken and rings with 1 tablespoon vegetable oil to prevent sticking.

Grill chicken 6–8 minutes per side, or until internal temperature reaches 165°F (74°C). Grill pineapple rings 2–3 minutes per side until caramelized. Let chicken rest 5 minutes before slicing.

Keep warm and slice into portions for the combo plate.

Make the kalbi marinade

In a bowl combine 1 cup soy sauce, 3 tablespoons brown sugar, 2 tsp minced garlic, 1/4 cup grated pear or apple, 1 tsp sesame oil and 1/2 tsp black pepper. Stir well until sugar is incorporated.

Place the flanken-cut short ribs into a dish or bag and pour the marinade over them. Marinate at least 4 hours and preferably overnight for best flavor and tenderizing.

Preheat grill to medium-high and remove ribs from the marinade, patting lightly dry. Grill ribs 3–4 minutes per side until nicely charred and cooked through. Short ribs are thin — watch carefully to avoid overcooking.

Let rest 5 minutes, then cut between bones into serving portions if necessary.

Portion the plate: spoon 1 cup of cooked white rice onto each plate (total 4 cups serves 4).

Arrange slices of BBQ beef, a portion of grilled chicken thigh (1/4 lb per serving) and 3–4 oz of short ribs per serving alongside the rice. Add a scoop (about 1/2 cup) of macaroni salad to each plate.

Top proteins with a light drizzle of reserved marinade (if previously boiled) or extra shoyu (about 1/2 tablespoon per protein) and garnish with remaining sliced green onions or cilantro and toasted sesame seeds.

Serve immediately while hot. Provide extra pineapple rings or shoyu on the side if desired.