Category Archives: Recipe

David Shahan’s Barbecue Ribs
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Use baby back ribs.  You'll need to peel the thin membrane completely off of one side.  Apply the dry rub and cook in the oven for 30 minutes at 320 deg.  Then cook on the grill for about ten minutes a side but watch them carefully because on a hot fire they might char quickly.  Brush them with the wet BBQ sauce while on the grill.  That's it!!

Rob Evans' Dry rub:
1 tablespoons each of:
White sugar
Brown sugar
Cumin
Chile powder
Salt
Pepper
1/2 tablespoon cayenne
2 tablespoons paprika

Shahan family BBQ sauce:
3/4 cup ketchup
1/4 cup water
2 tablespoon brown sugar
3 tablespoon vinegar
1 teaspoon dry mustard
1 tablespoon Worcester sauce
1 onion chopped
Salt and pepper to taste
Simmer all of this for 15-20 min… Read the rest

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Scaf’s Jambalaya (makes 8 quarts; cooking time: 6 hours)
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Scaf’s Jambalaya

makes: 8 quarts; cooking time: 6 hours

This is an old Scaf recipe dating back to 1995, developed during the long hours studying for the CFA Exam in my first apartment after college, in Brookline Village. Looking at it today (2012), I would not make it this way in the new age of organic produce and Whole Foods Markets. I'll give a shot at a healthier overhaul in the next coming months.

 

Meats

1 lb cooked chicken (chopped bite size)

Alt: One package Perdue Roasters Original

1 ½ lb cooked kielbasa (chopped bite size)
Preferred: Hillshire Farm Turkey Kielbasa (pre-cooked)
¼-½  lb cooked jumbo shrimp (chopped bite size)

Alt: Frozen Jumbo Tail-less

6 strips cooked bacon chopped bite size

Alt: pre-cooked microwave bacon

 

Rice

3 cups white rice (not instant)

Alt: 2 cups rice, one box New Orleans or Zatarains Jambalaya mix

 

Sauces/ Liquids

3 cups water
¼ cup hot sauce (Goya orLouisiana)
¼ cup soy sauce
¼ cup Grey Poupon Mustard
¼ cup molasses
¼ cup maple syrup
1 cup favorite Barbeque sauce
2 tbs olive oil
4 full bodied beers (two for cook!, 2 for Jambalaya!)
1 half stick butter
1 jar salsa (chunky, medium or mild)
1 tomato (sliced in 1/8th)
1 cup pitted Kalamata olives (Green too?)

 

Spices

Jambalaya spice (2 tsp rosemary, 1 tsp sage, 1 tsp basil-- not necessary if using rice mix)
1 tsp onion powder
1 tsp ground celery seed
1 tbs garlic powder
2 tbs garlic salt
1 tsp chile pepper powder (Alt: heavy sprinkle)
1 tsp Lawry’s Seasoned salt
1 tsp black pepper
1 tbs cayenne pepper (Alt: very heavy sprinkle)
1 tbs paprika
1 tbs cajun seasoning
2 tbs granulated sugar
2 tbs brown sugar

 

Cooking Directions

00:00 Add spices, water and sauces to large pot, stir.  Cover and heat on low-medium-low setting.… Read the rest

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