Magnolias: Authentic Southern Cuisine

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Remove bone if present and trim the meat that surrounds it. Reserve for the cracklings.

Magnolias: Authentic Southern Cuisine by Donald Bairckman

Place the shoulder in a grill or smoker with hickory chips or chunks that is preheated to degrees and has smoke present. Place the pork indirectly over the heat source and smoke for hours or until the shoulder reaches an internal temperature of degrees for sliced pork shoulder and degrees internal temperature for pulled pork shoulder.

If you are using wood chips and a grill, the chips should be soaked and applied every 40 minutes or so. When the shoulder has reached the desired temperature, remove and allow to cool to room temperature. Refrigerate overnight or use within a couple hours.

Cracklings 1 pound pork shoulder trimmings from above 1 quart vegetable or peanut oil 2 teaspoons dry rub Preheat the oil in a large pot to degrees. Gradually add the pork trimmings carefully and increase the temperature of the oil to about degrees.

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Allow the pork to cook for minutes stirring occasionally. The oil will first be cloudy and will clarify itself as the cracklings become close to being cooked. They should be deep brown in color and firm. The point is to have all of the moisture cooked out of them. Remove the pork cracklings from the oil and place on absorbent paper. Season immediately with the remaining shoulder rub and then place in a food processor with the steel blade and process until the pork cracklings are shredded.

Spread again on absorbent paper and allow to air dry for 30 minutes. Place over medium heat and allow to cook slowly for minutes. Remove any foam that may appear on the surface of the sauce as it cooks and discard it.

Magnolias : Authentic Southern Cuisine by Donald Barickman (2006, Hardcover)

Remove the smoked products and allow the sauce to cool to room temperature. Authentic Southern Cuisine by Donald Bairckman ,. Following up his successful first book, Magnolia's Southern Cuisine, Barickman offers this new, expanded edition and long-awaited sequel, bringing forth over fifty new mouth-watering recipes while retaining many of the most popular original Donald Barickman brings his contemporary take on Southern flavors to the table at Magnolia's Restaurant in Charleston, South Carolina.

Following up his successful first book, Magnolia's Southern Cuisine, Barickman offers this new, expanded edition and long-awaited sequel, bringing forth over fifty new mouth-watering recipes while retaining many of the most popular originals. Hardcover , pages. To see what your friends thought of this book, please sign up.

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May 19, Michele rated it really liked it Recommends it for: When I visited Charleston in May I wanted to pick up a cookbook that would feature the cuisine of the region - turns out Magnolias, the cookbook from the restaurant of the same name in Charleston was a perfect find. It features authentic recipes of the south - Pimento Cheese, Blue Crab Bisque, Carolina Peanut Vinaigrette, Dirty Rice, Collard Greens, Hoppin' John, Grits, Lowcountry Bouillabaisse, Chicken and Andouille Gumbo - in a lovely coffee-table worthy cookbook with mouthwatering food photos When I visited Charleston in May I wanted to pick up a cookbook that would feature the cuisine of the region - turns out Magnolias, the cookbook from the restaurant of the same name in Charleston was a perfect find.

I especially like the Southern Pantry section up front that explains ingredients like Carolina Plantation Aromatic Rice and gives recipes for southern cuisine staples like spice rubs and cracklings.

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If you need a fix from the south, this is the cookbook for you. May 21, Lesley rated it it was amazing Shelves: I bought this for my mom for mothers day.

This book has the most amazing shrimp, sausage and grits recipe that I have ever tasted. Jan 22, J.

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Wing rated it it was amazing. This is a wonderful cookbook filled with all sorts of delectable southern fare that is presented in an easy to follow format and accompanied by many full color photographs. Saschmitt rated it it was amazing Feb 07, Sally rated it liked it Jan 24, Ben Ripple rated it really liked it Aug 05, Adrienne Mehrens rated it it was amazing Dec 16, Beth rated it really liked it Mar 08, Deanna rated it really liked it May 17, Maid Marion rated it it was amazing Dec 02, Valerie rated it it was amazing Sep 09, Shirley rated it really liked it Nov 20, Tina Zerbian rated it it was amazing May 16,

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