“I’m going to reopen,” Furman told the AJC in early March. “That’s not a question.”
Furman and his wife, Nikki, opened the location at 2061 Main St. in 2016 after a fire destroyed the first B’s Cracklin’ location in Savannah in June 2015. Pitmasters and chefs from restaurants around the Southeast helped Furman to rebuild in Savannah and encouraged him to branch out into the Atlanta restaurant scene.
Pitmaster Bryan Fuhrman smokes pork ribs and pasture-raised whole hogs at B’s Cracklin’ BBQ. CONTRIBUTED BY WYATT WILLIAMS
Former AJC food writer Wyatt Williams gave B's Cracklin' high marks when he reviewed it in 2017.
“The smoked pork served at B’s is as simple and elemental as it gets,” he wrote. “After smoking overnight, whole hogs are pulled and chopped into fairly short strands. The resulting meat, sold by the pound, on plates, or in sandwiches, has a distinct but not overpowering quality of smoke followed by deep porky flavor. Unlike smoked pork butts, which tend to wallop with higher ratios of rub and bark, the pulled whole hog served at B’s is a subtle but pure experience.
Among other accolades, B's was also named to Thrillist's list of Best BBQ Joints in America last year.
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