B’s Cracklin Barbeque

Linkdown: 3/6/19

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Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!

Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)

Local Charlotte barbecue guy Jack Arnold recently had his Instagram hacked but thankfully has since recovered it

A new barbecue cookbook is coming from photographer Ken Goodman:

https://twitter.com/KenGoodmanPhoto/status/1102728925711609861

Wilson gets a new barbecue restaurant in New South BBQ, which takes an “international house of barbecue” approach

Longleaf Swine (nice name), a food truck caterer in Raleigh, is going brick and mortar in the Transfer Co. Food Hall

The Free Times in Columbia breaks down barbecue restaurants both local and within a few hours drive

Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”

I wonder how the folks in Texas are reacting to this:

For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.

Linkdown: 2/27/19

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The Los Angeles Beer and World Barbecue festival did not go off without a hitch this past weekend

Matt Horn’s Horn Barbecue pop-up is featured in this guide to black-owned restaurants in the Bay area

If I were in Atlanta this coming Saturday, this is what I’d be doing:

AVL Today explores the three predominant sauces in the Carolinas – eastern NC vinegar, Lexington-style (tomato plus vinegar), and SC mustard

Photographer Ted Rutherford shares his ATX BBQ Guide ahead of this year’s SXSW

Killen’s Barbecue brisket pizza is available from Houston-area Papa John’s until the end of March

Located in Bastrop just outside of Austin, The Gas Station serves barbecue and has cabins for rent

Obsessive Compulsive Barbecue recounts a Brunswick stew festival from over 100 years ago

The “Story of Barbecue in North Carolina” travelling exhibit will be on display in Asheville through March 23

Big congrats to our friend Garren at Jon G’s Barbecue who is taking a big step in making his barbecue dreams come true!

Linkdown: 1/30/19

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Vote in USA Today’s 10Best Reader’s Choice Awards for Best Barbecue in NC

Stamey’s Barbecue with a mini-tweet storm last week; none of which is wrong (click on the tweet below to see the rest):

Sometime it pays to have the fire chief as your pitmaster; a fire broke out in the smokehouse of Skylight Inn last week but Sam Jones was among the firefighters who put the fire out

Rock the Block in downtown Charleston is Saturday, February 23 and benefits Hogs for the Cause; Sam Jones and Justin and Jonathan Fox of Fox Bros BBQ will be in attendance

Conde Nast Travel recently profiled Birmingham and its reinvention and shouted out Rodney Scott’s BBQ, which is opening a store there in 2019

“The city caught my attention because of how pleasant it is,” says Rodney Scott, the James Beard Best Chef Southeast 2018 for his Rodney Scott’s BBQ in Charleston. He’s set to open his next, identical concept in Birmingham first-quarter 2019. “It’s a big city, but it feels like a small town,” he says. “It doesn’t feel like New York or Chicago, but it’s just as important a food city in my opinion.”

WBTV in Charlotte recently featured the “Love Endures” mural by artist Curtis King, which was saved from demolition and now resides behind Sweet Lew’s BBQ

The New York Times’ eating guide for Atlanta for this weekend’s Super Bowl and gives Bryan Furman and B’s Cracklin’ Barbecue a shoutout for being the only whole hog joint in town

Sure, why not?

Friday Find: Tales from the Pits interviews Bryan Furman of B’s Cracklin’ Barbeque

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In which Bryan Furman reveals he only wants to open another 10 or so B’s Cracklin Barbeque locations in addition to the Savannah and Atlanta stores as well as the expansion into Philips Arena for Hawks basketball games. What’s the matter, Bryan – only 10?

Bryan Furman left a career as a welder with a goal in mind: to cook and serve whole hog barbecue. Whole hog cooking was a tradition Bryan grew up with, but when his father challenged him with the question of “What’s going to make your barbecue better than others?”, Bryan decided that serving the highest quality heritage pigs would set him apart from the competition.

Bryan and his wife Nikki opened the original B’s Cracklin’ Barbeque in Savannah, Georgian 2014. The critical acclaim would come in time, but the Furmans would soon be faced with adversity as their restaurant was badly damaged by a fire. They rebuilt and came back stronger than ever. An Atlanta location would follow, and the Furmans have big plans for further expansion in the future.

B’s Cracklin’ boasts a menu of chopped whole hog, ribs, brisket, and chicken along with family recipes of cracklin’ cornbread “hoe cakes” and a great family banana pudding recipe. Don’t skip the mustard sauce with Georgia peaches! With a commitment to the highest quality product combined with a dedication to tradition, B’s Cracklin’ Barbeque is one of the premier BBQ destinations in Georgia.

Catch B’s Cracklin at:
https://www.bscracklinbbq.com/

Facebook: https://www.facebook.com/BsCracklinBBQ/
Twitter: https://twitter.com/bscracklinbbq/
Instagram: https://www.instagram.com/explore/locations/377629193/bs-cracklin-bbq/