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Bbq Mix Combo Recipe

Name: Wills Hawaiian BBQs BBQ Mix Combo Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1.5 lbs beef chuck or flank steak, thinly sliced; 0.5 cups soy sauce (regular or low-sodium); 3 tbs brown sugar; 0.25 cups pineapple juice; 1 tbs fresh ginger, grated; 2 tsp garlic, minced; 1 tsp sesame oil; 1 tbs rice vinegar; 2 stalks green onions, thinly sliced; 1 tsp sesame seeds; 0.5 tsp black pepper; 1.25 lbs boneless skinless chicken thighs, trimmed; 0.33 cups soy sauce; 2 tbs brown sugar; 0.25 cups pineapple juice; 1 tsp minced garlic; 0.5 tsp grated ginger; 1 tbs vegetable oil; 0.25 tsp red pepper flakes; 2 lbs beef short ribs (flanken or English cut); 0.5 cups soy sauce; 3 tbs brown sugar; 0.5 cups pineapple juice; 1 cups beef broth; 4 cloves garlic, smashed; 1 tbs ginger, sliced; 1 tsp toasted sesame oil; 2 stalks green onions, chopped; 1 tbs cornstarch; 2 tbs water (for slurry)

Inspired by Wills Hawaiian BBQ

Time3h 30m

Serves4

Hawaiian BBQ beef, chicken and short ribs.

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Ingredients

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Beef (Hawaiian BBQ-style)

1 1/2 lbs beef chuck or flank steak, thinly sliced

1/2 cups soy sauce (regular or low-sodium)

3 tbs Brown sugar

1/4 cups Pineapple juice

1 tbs Fresh ginger, grated

2 tsp Garlic, minced

1 tsp Toasted sesame oil

1 tbs Rice vinegar

2 stalks green onions, thinly sliced

1 tsp Sesame seeds

1/2 tsp black pepper

Chicken (Hawaiian BBQ-style)

1 1/4 lbs boneless skinless chicken thighs, trimmed

1/3 cups Aged soy sauce

2 tbs Brown sugar

1/4 cups Pineapple juice

1 tsp minced garlic

1/2 tsp grated ginger

1 tbs Tuscany sunflower oil

1/4 tsp Red pepper flakes

Short Ribs (Braised Hawaiian-style)

2 lbs beef short ribs (flanken or English cut)

1/2 cups Aged soy sauce

3 tbs Brown sugar

1/2 cups Pineapple juice

1 cups beef broth

4 cloves garlic, smashed

1 tbs ginger, sliced

1 tsp toasted sesame oil

2 stalks Green onions, chopped

1 tbs Cornstarch

2 tbs water (for slurry)

Common / Finishing

2 tbs neutral oil (vegetable or canola) for grilling

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

4 wedges lemon or lime wedges

4 cups steamed rice (to serve)

Method

Beef (Hawaiian BBQ-style)

Make marinade

In a medium bowl combine 1/2 cup soy sauce, 3 tablespoons brown sugar, 1/4 cup pineapple juice, 1 tablespoon grated ginger, 2 teaspoons minced garlic, 1 teaspoon sesame oil and 1 tablespoon rice vinegar. Whisk until sugar dissolves.

Marinate beef

Place 1.5 lbs thinly sliced beef in a resealable bag or shallow dish. Pour marinade over beef, add half the sliced green onions and 1/2 teaspoon black pepper, pressing out excess air (if using a bag). Refrigerate at least 2 hours or up to overnight for best flavor.

Cook beef

When ready to cook, heat a grill or heavy skillet (cast iron) over high heat and brush with 1 tablespoon neutral oil. Remove beef from marinade, letting excess drip off (reserve marinade). Grill or sear slices 1–2 minutes per side until nicely charred and cooked through. Transfer to a platter and sprinkle with remaining sliced green onions and 1 teaspoon sesame seeds. Rest 3 minutes before serving.

Chicken (Hawaiian BBQ-style)

Make chicken marinade

Whisk together 1/3 cup soy sauce, 2 tablespoons brown sugar, 1/4 cup pineapple juice, 1 teaspoon minced garlic, 1/2 teaspoon grated ginger, 1 tablespoon vegetable oil and 1/4 teaspoon red pepper flakes in a bowl until sugar dissolves.

Marinate chicken

Trim and pat dry 1.25 lbs chicken thighs. Add chicken to the marinade in a bowl or bag and refrigerate 1–3 hours (30 minutes minimum).

Cook chicken

Preheat grill or skillet to medium-high and oil the grates/pan. Remove chicken from marinade and discard used marinade. Grill or pan-sear thighs 5–6 minutes per side (internal temperature 165°F / 74°C), or until juices run clear and edges are caramelized. Let rest 5 minutes, then slice into bite-sized pieces to serve.

Short Ribs (Braised Hawaiian-style)

Prep and sear

Preheat oven to 325°F (160°C). Pat 2 lbs short ribs dry and season lightly with salt and pepper. Heat a large Dutch oven over medium-high heat with 1 tablespoon neutral oil. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove ribs and set aside.

Make braising liquid

Reduce heat to medium. Add to the pot 1/2 cup soy sauce, 3 tablespoons brown sugar, 1/2 cup pineapple juice, 1 cup beef broth, 4 smashed garlic cloves, 1 tablespoon sliced ginger and 1 teaspoon toasted sesame oil. Stir to combine and bring to a simmer, scraping up browned bits from the bottom.

Braise

Return short ribs to the pot, cover so liquid comes about halfway up the ribs (add a splash more broth if needed). Bring to a gentle simmer, cover Dutch oven and transfer to oven. Braise 2 to 2 1/2 hours until meat is tender and pulling away from the bone.

Finish sauce

Carefully remove ribs to a platter and skim excess fat from the sauce. Make a slurry with 1 tablespoon cornstarch and 2 tablespoons water, whisk into simmering sauce on stovetop and cook until slightly thickened (1–2 minutes). Spoon sauce over ribs and garnish with chopped green onions before serving.

Assembly & Serving

Heat steamed rice and divide among 4 plates (about 1 cup each). Arrange slices of grilled beef, sliced chicken thighs and braised short ribs on each plate. Spoon some of the short rib braising sauce over the meats and rice as desired. Garnish with lemon or lime wedges for a bright finish and extra sesame seeds if desired.

Serve immediately while hot. Leftovers: store beef, chicken and ribs separately in airtight containers in the refrigerator up to 3 days; reheat gently to preserve texture.