Bryan Furman -
Pitmaster, Chef & Owner,
B's Cracklin' Barbeque
2019 has been a bittersweet year for Bryan Furman. The sweet: recently being named one of Food & Wine Magazine’s 2019 Best New Chefs (the first Pitmaster to ever receive the title), also receiving a 2019 James Beard Foundation semifinalist nomination for Best Chef Southeast and opening a location in the new State Farm Arena in Atlanta – home to the Atlanta Hawks. The bitter for Furman was losing his Atlanta restaurant to a tragic fire in March 2019.
Bryan plans to reopen a new location of B’s Cracklin’ Barbecue in Atlanta sometime later this year. The Furmans are resilient and have overcome loss due to fire once before at their Savannah location. Bryan’s first building in Savannah on Coffee Bluff Villa Road opened in 2014 but burned down in June 2015. In 2016, he reopened B’s Cracklin’ Barbecue on White Bluff Road and also opened their first Atlanta location.
Furman’s story is unique in that he left his day job as a welder to pursue cooking his signature-style pit smoked barbeque, chicken, brisket and ribs. What began as an idea to celebrate his daughter’s first birthday in 2010 by roasting a whole hog for family and friends turned into catering and filling order requests from his co-workers.
B’s Cracklin’ Barbecue is now known for their award-winning standards in all categories of barbecue and because of Furman’s insistence on raising and using Heritage hogs, along with his careful selection of woods for smoking and making his own side dishes using locally sourced, fresh Georgia Grown produce with a blend of unique ingredients.
Furman was recently featured on CBS Saturday Morning’s The Dish and named Atlanta’s BBQ King. Southern Living magazine selected B’s Cracklin’ Barbecue as one of “The South’s Top 50 Barbecue Joints 2018″ and the New York Times recently mentioned that B’s Cracklin’ Barbecue is the only barbecue restaurant in Atlanta turning out whole-hog barbeque with heirloom-breed hogs. Additional information can be found at B’s Cracklin’ Barbecue.