The Nitty Gritty
- Price is for 2 people
- Does not include tax or gratuity, which will be charged upon redemption
- Expires 90 days after purchase
- Can't combine offers
- Not valid on Holidays
Bryan Furman’s journey as a BBQ pitmaster has been a rollercoaster to say the least. Having originally learned the fundamentals of smoking meat from his dad, and after spending years feeding his personal brand of BBQ to his friends and coworkers, Furman quit his welding job in 2014 to open B’s Cracklin BBQ on the south side of Savannah. After a few slow months, customers began shuffling through the door in increasing numbers. Soon enough Garden and Gun came calling for a feature story and Southern Living gave the restaurant a prestigious spot in the top 50 of their South’s Best BBQ list. Business was booming. That is, until an overnight fire burned the entire restaurant down, after little more than a year of business. Thankfully, after some fundraising and lots of community support, B’s Cracklin BBQ reopened in a new location just 4 months later, and Bryan got back to doing what he does best – smoking whole hogs to juicy perfection. Now B’s is gracing Atlanta with its BBQ goodness, via a new location in Riverside. Open since October, the new restaurant is already generating maximum buzz and attracting BBQ lovers from all over the city.
Bryan’s only special ingredients – besides his homemade rub and his signature sauces – are doing things the old-fashioned way and not taking any shortcuts. He uses the best pigs he can find from Hunter Cattle Co. and Gum Creek Farms, and once they’re on the smoker he leaves them skin side down in order to retain maximum fat and flavor. He fuels his smoker with wood only – usually a combination of pecan, cherry, and oak.Bryan prides himself in being a pitmaster who can handle anything you throw at him, which means he ain’t just cooking up ribs and pulled pork, but expertly smokes chicken and beef brisket everyday too. Just as important as the meat are the sides, all of which are made from scratch in-house, using fresh ingredients. You can’t go wrong with the classics - i.e. Mac and cheese, collard greens, or Brunswick stew - but we recommend the hash and rice, a dish imported from Bryan’s home state of South Carolina, which tops rice with a delicious mix of pork, BBQ sauce, and seasoning.