My offering this week is a cause for celebration.
B’s Cracklin is one step closer to reopening.
The popular barbecue restaurant in Riverside has been shuttered since early March when a fire broke out in the pit area and left the building heavily damaged. At the time, owner-pitmaster Bryan Furman vowed to rebuild.
In April, Furman told the AJC that he was assessing two locations, and if either worked out, it would be a temporary measure while he continued to search for a new permanent B’s Cracklin’ location in Atlanta.
Furman has settled on a temporary fix for his barbecue joint. He has signed a lease at Emory Point, in the former Marcello’s Pizzeria spot at 1679 Avenue Place. This week, he will begin the paperwork process to seek necessary licenses and permits, including for a smoker.
Awesome news. I’ve been jonesing for some of his hash and rice. Can’t keep a good pitmaster down.
Feel free to discuss barbecue to your heart’s content in the comments. Try not to drool much.
Get The Picture 
Dave Poe’s in Marietta. Nuff said.
LikeLike
Next week, you should consider a debate over the superior grilling equipment. Maybe we can decide what is second best after a Big Green Egg.
LikeLike
Everybody knows that a Primo is top dog (dawg?)
LikeLike
I use a drum smoker as both smoker and grill. It won’t get as hot as an egg, but it gets hot enough and I prefer the smoker function of the drum.
LikeLike
LikeLike
LikeLike
Whatever you do, do NOT try a Traeger pellet grill. Should you do so you the clarity of vision you will experience will reveal what your heart has been telling you the whole time: The egg is basically an overpriced flower pot.
LikeLike
Thank you for not innacurately referring to a BGE as a smoker. Makes me cringe a bit when people do that.
LikeLike
Best smoker is an old fashioned stick burner….. (thought I’d get the party started early 😁 )
LikeLike
^^^ What he said ^^^
LikeLike
From Bolton to Emory Place? For a BBQ joint?
Must’ve been one hell of an insurance policy.
LikeLike
It’s his second “catastrophic fire” in the restaurant biz. My guess is he will have a more difficult time obtaining new insurance than he does obtaining new business permits.
LikeLike
Somebody ought to mention to him the benefits of cleaning the grease traps.
LikeLike
That’s what my DI said!
LikeLike
Maintenance!
Hoods,traps,gas and electrical. Hoods at least twice a year, traps are quarterly. Inspections and clean ups aren’t cheap. I’ve done a few restaurants for clients often in the space of a previous restaurant. They get popular,want to expand add equipment. Over tax electrical,do upgrades in house. Rig up gas lines. Refrigeration undersized… motors overheat. Lot of moving parts.
LikeLike
His original location in Savannah is 2 miles from my childhood home.
The Atlanta fire made front page news down there.
LikeLike
The General Muir, shops, and lots of residents are in those buildings.
What could possibly go wrong? 😉
LikeLike
Fire started by the friction of the mortgage rubbing against the insurance policy?
LikeLiked by 1 person
Was not a big fan of brisket until I had Cracklin’s. Just damn! Senator I always think of hash and rice as coming from South Carolina. Not sure if that is where is originated. Maybe a low country thing?
LikeLike
That is where it’s from. B’s started in Savannah.
LikeLike
Hash and Rice normally only comes from the Augusta, Columbia, Orangeburg triangle. In the farther east parts of that triangle, many place make their hash with pork liver (which is an abomination). Savannah is thoroughly Bruswick Stew territory.
LikeLike
Bar H in Royston/Franklin Springs is a hidden gem. Simple but wonderful.
LikeLike
Mayor, I like Poe’s. I’m also a fan of Fox Brothers. For the last seven years I lived less than a mile from Southern Soul on St. Simons. Hard to beat. Recently I’ve discovered TDT BBQ on Floyd Road in Mableton next to the Silver Comet Trail. It’s located in a Shell station. Not an old converted gas station. Inside a working Shell station. But it’s dang good. I’m just saying.
LikeLike
Some of the best BBQ ribs I’ve ever eaten were from a Texaco outside of Marks, Mississippi. We were duck hunting on the Tallahatchie, and stopped after for gas and a sixer. The place smelled so good I had to try it, and brother let me tell ya, them was some damn good ribs.
LikeLike
Agree on Southern Soul but miss their hole in the wall location in the village btw they have taken over the Dairy Queen location for a burger/dog joint
LikeLike
Das BBQ is the best Brisket I’ve had in Atlanta, and better than Salt Lick and another in Lockhart Texas, in my opinion. Hard 8 in Dallas is the best I’ve had in my limited Brisket experience. Pork is still my favorite.
I went to Ole South in Smyrna over the weekend. It was good old fashioned what I grew up with BBQ. Which isn’t to say it is the best BBQ but it was a taste of childhood before the current BBQ rebirth.
I need to make B’s
LikeLike
Hard 8 is damn good. Converted me from pork to brisket. Feedstore BBQ in Southlake TX is pretty tasty too…
LikeLike
Sam’s BBQ East or Heirloom are my local haunts.
However, I’ve been my own pit master the last few months. I got a pellet grill recently and can’t recommend it nearly enough. The bbq purist in me feels like it’s almost cheating, but the ease of use is incredibly satisfying. While I bought it mostly for smoking, I’ve also been doing a fair share of grilling chicken, turkey, and my favorite, reverse sear cuts, finishing over an open flame. I barely use my gas grill now.
Anyone else dabble in the pellets? I use mostly Lumber Jack pellets. Comp blend and Hickory. I use a smoke tube in the beginning of longer cooks.
LikeLike
Yep. I use a Traeger, I have the Weber Kettle, Egg, electric smokers, Cajun Cooker, and gas. I hardly use anything but the Traeger anymore and have had good luck with all the pellets, Oak being my favorite. Last night I did Strips. Salt, pepper, and a little garlic powder. Set the cooker to smoke and leave Steaks there for 20 minutes or so, then crank the heat up to 325 and finish cooking to 145. Let them rest 5 minutes and enjoy.
Letting the steaks hang out in the smoke gives them the flavor and color I like. It’s a version of the reverse sear you mention.
LikeLike
I got a Traeger about two months ago, and absolutely love it. I’ve done a couple batches of smoked wings on it, which are amazing, and reverse-seared steaks, among other things. The smoke flavor is unbeatable, along with the fact that I can run the grill temp from my phone.
LikeLike
Heirloom is the place hit when I come back to Atlanta. It’s not traditional, but damn it’s good.
LikeLike
As far as wood/pellets. Obviously personal taste but a good rule of thumb is lighter, fruity woods (apple, cherry, peach, etc…) for pork and wood like hickory, etc… for beef.
Use whatever for chicken.
LikeLike
Question: Why do most, even some of the very best, BBQ joints serve warm soggy garbage instead of cole slaw?
It makes no sense. You’re going to spend all night and day cooking meat, but then get the cheapest off the shelf crap to serve us instead of just putting some ingredients in a bowl and stirring them up. That’s every cole slaw recipe – put all your ingredients in a bowl and stir. No prep; they sell the slaw already chopped up if you’re too lazy for that. Everything else is just measure and dump it in the bowl. What gives?
LikeLiked by 1 person
Marie’s makes a good pre made Cole Slaw dressing…available in the produce area of most grocery stores….it’s the best bottled I’ve found.
LikeLiked by 1 person
+1 for Marie’s slaw dressing. It even makes the bagged slaw mix taste edible.
LikeLiked by 1 person
Now I’m depressed. I’m too far away from any of those places.
LikeLike
Yeah, NorCal here. I really hate these BBQ posts 🙂
LikeLiked by 1 person
Colorado here.
the “best” BBQ place is called “Georgia Boys”, but the guys aren’t from Georgia. That’s what I’m dealing with.
This state can’t even fry chicken. I understand that fried chicken is a bit of a southern thing, but these folks can’t fry chicken tenders or wings.
LikeLike
Moe’s Original in Vale is solid. They’re Bama grads who moved there and decided to open a ‘que joint because there was none around. It’s a chain now, but they have a “cookbook” of 60 some recipes gathered from family/friends and they stick to it.
LikeLike
If i had to give up bbq, Cuban food would be a good replacement. You have good stuff down there too.
LikeLike
Yessir. I used to spend a lot of time in the Tampa area, there was a hole-in-the-wall joint on a canal that had killer roast pork. That and a side of black beans and rice with an ice cold beer? Good stuff. They had a homemade Pico relish for the BB&R with a little sour cream ….
Maybe I’ll get back that way again.
LikeLike
Mmmm love some Cuban food.
Havana cafe in atlanta has really good (authentic) Cuban sandwiches. As good as the ones I have had in little Havana (Miami) and Tampa.
LikeLike
Cuban Diner in East Cobb is very good… best black beans in the metro area.
LikeLike
Thanks Senator, I will have to go there.
LikeLike
South FL Dawg you don’t have to come all the way up here. Try Captains BBQ in Palm Coast. He was trained to work the smoker at Southern Soul. I understand their desserts are pretty spectacular as well. I realize Palm Coast is pretty dang near all the way up to Georgia but it is still in Florida.
LikeLike
Pappas Brothers out here in Houston just opened a new restaurant near me called “Delta Blues”, sort of an upscale (priced) BBQ joint. The brisket and pork belly were amazing, best brisket I think I’ve had. They have pulled pork but I haven’t tried it yet.
Prices are too high (and it’s too fancy) for a “real” BBQ joint, but the food is amazing and they give you three times the amount you can eat.
LikeLike
Tofu BBQ is the best!
😎😎😎
LikeLike
I miss Harold’s BBQ….best stew/cracklin cornbread/sliced pork around….still haven’t found a suitable substitute for the stew/cornbread they served.
LikeLike
I miss Harold’s as well (although I thought their pork was a little bland). The stew and cornbread couldnt be beat. Damn now I am hungry !
If you liked Harold’s, you will like Fresh Air BBQ in Jackson. Meat, stew and sauce like Harold’s, unfortunately they dont have cornbread.
LikeLike
Just a few thoughts from a BBQ judge….(and just my opinion, you know what they say about opinions…).
No pellet smokers are not cheating (some pitmasters use them on the circuit), and it is a “set it and forget it” smoker (great if you have other things to do and cant spend 4 to 10 hours tending your fire depending on what you are cooking and what temp).
However you dont get as much smoke on the meat as you do with a stick burner, and purists do look down on the set it and forget it crowd (you can buy temp regulators for the egg and other smokers). I do both (still learning the art of fire control, after that I will try to concour the old fashioned cinder block pit for whole hog).
Now, on to restaurant BBQ…. my favorite is Southern Soul, although I have not tried BJ’s Cracklin (sounds like I need to). Poes and Fox are good as well. Best restaurant brisket I have had is Characters Famous BBQ in Adairsville.
Of course with restaurant BBQ a lot depends on how long it’s been since the meat was smoked/been sitting. I have been to places that were fantastic, went back a week later and it was mediocre (plus they tend to overcook the meat, especially ribs).
LikeLike
One thing unique about B’s is that he raises his own hogs.
LikeLike
I did read that. A nice touch, quality control at its best !
LikeLike
Nice.
LikeLike
I just won a Traeger pellet grill and did a 8lb brisket this past weekend. 50/50 salt and pepper rub. I thought it was pretty darn good but when my non-red meat eating 24 y/o daughter tried it and asked if she could take a pound home with her…I almost cried!
LikeLiked by 2 people
Are you saying your BBQ was so good you turned a vegetarian?
LikeLike
I stand by Henderson & Kane here in Houston. Owner/pit master learned under Franklin over in Austin.
Had their pulled pork sandwich this weekend….make a tadpole whip a whale!
LikeLike
Looked it up. BBQ and premium coffee bar? That’s….interesting.
LikeLike
Has anyone mentioned Greater Good BBQ? Definitely a solid stop for the N. Atlanta crowd.
LikeLike
After reading the article, it sounds like B has expanded his plans beyond the Riverside location and what his product can be and for whom. I know when i did Sip, Savor, Spring at Callaway in March each of the BBQ vendors were helping them out after the fire. Bringing in a chef with that kind of pedigree and getting help from Brock, Blais etc has to be exciting and validating. I look forward to visiting his new place.
I know Rodney Scott had already ascended to higher place in the celebrity chef rankings when his place in Hemingway had a fire a few years ago but Currence, Gillespie, Brock, Christensen etc all went to bat for him back then. Its good to see the same thing for B’s.
As straight q goes – I thought his was the best in Atlanta but I think our bbq bench, which wasn’t much a few years ago, is really deep and talented now. Heirloom, Fox Bros, Dave Poe, Community, Grand Champion (I am sure I have left someone out) all have good to great product.
Also, I am fan of Pulaski Heights in Athens (another chef who left fine dining to cook BBQ) – don’t make it often but its always been good when I have visited Athens.
LikeLike
FYI, my buddy has helped Bryan setup some popup events at several breweries around the greater ATL area over the summer. If you take a look at their FB page, there should be several events listed.
LikeLike
I am going to the Variant pop up.
LikeLike
Chili, Anonymous, Joe Dash… Dial this video up to the 0:28 mark.
HAHAHAHAHAHA! Suck it assholes!
https://images.app.goo.gl/UgSX8iVhRAS3cEf86
LikeLike
Let me help you on that gif.
LikeLike
I am a Gen-Xer, dumbass.
LikeLike
IDGAF what you are.
Anonymous on May 1, 2019 at 7:53 PM
“Millennial” as used by many people is a label used to identify people who were born around the turn of the millennium!”
No it isn’t. Millennial refers to kids that came into adulthood after the new millennium. It covers people that are going in the 1982 to early 2000s. Current college aged kids are a part of Generation Z or what we like to call “Zoomers”.
LikeLike
It’s a very important thing not to let go of. Good job.
LikeLike
Lol 🤷♂️
LikeLike
https://en.wikipedia.org/wiki/Millennials
Are you trying to argue that you are correct because Kirby doesn’t know what what a millennial is either? Or are you just sharing that Kirby is ignorant too?
LikeLike
Either or both. I know the technical definition. I just thought it was funny and wanted to give y’all a hard time.
LikeLike
I’m in South Alabama, and none of the barbecue places down here are consistently good. Dreamland’s a chain and it’s not excellent; Moe’s is okay in a pinch; and when in the big city I’ll try Saucy-Que, but it’s all so hit or miss.
Also, I don’t have an egg, and every summer I say I’m going to try to slow cook something on my Weber kettle, but I just don’t get around to it.
LikeLike
There’s a little lady across the Stateline from me who’s been cooking pork, ribs and brisket for years. The meats are awesome! She’s only open on Saturday starting at 4pm and the line runs out the door and she sells out in a few hours. People travel a hundred miles (or more) to buy her meats (the sides, especially the beans, are good too). Not crazy about the sauce but she’s not offended if you bring your own.
She’s in Upstate South Carolina at Brasstown Gathering Place. Check it out sometime. (Bring cash or check, she doesn’t do credit cards but will let you mail her a check if you forget)
LikeLiked by 1 person
Greatest name you have seen for a bbq joint
Mine. The Hogfather
LikeLike
I grew up in Washington Ga in the 60’s. Every Saturday there would be 3-4 different pick up trucks selling meat and Brunswick stew. Still the best there was. Truly a lost art
I’ve tried every BBQ place in Athens. Nothing really inspiring.
LikeLike
If you are ever traveling through Waynesboro, GA on Saturday you can still find this. The last time I was through there there were 3 or 4 grills set up with different meats and you are right, it’s excellent and right off the grill.
LikeLike
That must be a new thing. I grew up around there and don’t ever remember seeing anything like that.
LikeLike
I don’t think so. My father in law has a farm down there. Coming into town on 80 I think, they would set up next to a tire shop I think it was. I haven’t been in a few years.
There was a place just outside of wrens on the way to wboro that was really good too.
LikeLike
Ben I had to call my FIL to remind me where it was. 80 ends at the tractor place, turn left and it’s on the left as you get into the town proper. He couldn’t say if they still do it or not
LikeLike
Try White Tiger in Athens, Ken does nothing but shoulders and they say it’s great.
LikeLike
Today at lunch, Donald Trump ordered a Reuben Sandwich with extra Russian dressing. RUSSIAN DRESSING!?!?!?! WHEN WILL THE COLLUSION FUCKING END!!!!!!!!!!
LikeLike
Some truths I’ve learned after years of cooking/smoking BBQ:
-When done correctly, beef brisket is the best bbq on the planet. Spare ribs second
-While not a smoker, a BGE is the most versatile outdoor cooker available, giving you 70% of the results of a traditional stick burner
-Prime grade brisket from Costco is just as good as the $150+ stuff Snake River Farms sells. And at less than half the price
-People who drench bbq with BBQ sauce should be shot…or forced to eat Sonny’s bbq for the rest of their lives. Sauce should be used lightly, if at all. Speaking of sauce, the thinner the better generally
-Cornbread always be served with any bbq meal
-People who cook/smoke bbq almost always use too much wood. When in doubt, err on the side of using less
-Most bbq restaurants, with their massive commercial electric smokers, are a waste of time and calories IMO. Call me a snob, but if I don’t see smoke rising from the back of the joint with a pile of wood laying somewhere on premise, I’m not stopping
LikeLike
Preach it brother !
LikeLike