– The origin story of the great Bryan Furman of B’s Cracklin’ Barbeque, the next great pitmaster (who’s already here)
Though he’s been a restaurant owner and full-time pitmaster for just four years, Furman, 37, already sits among the greats. Maybe it’s because he swaps out typical commodity pork for whole heritage-breed hogs he raised himself. (“Nobody else was doing that,” Furman says, “Not in a barbecue restaurant.”) Maybe it’s his unique Carolina-meets-Georgia style sauce, a sweet and tangy blend of mustard and fresh peaches. (“He does everything different,” says Nikki Furman, his wife and business partner.)
– B’s Cracklin Barbeque and a few other Barbecue Bro faves are on this Eater list of best Atlanta barbecue
– Eater’s got a list of barbecue in New York City, too
– Meet the Executive Pitmaster for Midwood Smokehouse’s 4 locations, Matt Berry
– Noble Smoke is one of Charlotte Agenda’s 9 most-anticipated restaurants and bars opening in Charlotte by the end of 2018 (wow that’s not a brief title)
– The Takeout has a crash course on Chinese barbecue, which isn’t wood-smoked like American barbecue
– Houston foodwriter J.C. Reid on the expanding role of the pitmaster
Another responsibility is that of barbecue ambassador. Pitmasters are asked to travel to distant locations to cook for an event or speak on a panel. In this case, the pitmaster isn’t just drawn away from working the pits — he’s often absent from his barbecue joint for days at a time.
– 8 Austin barbecue sandwiches that break the mold
– This Travel + Leisure list of the 25 best places for barbecue in the U.S. is based on Yelp and is…certainly a list
– Reminder: Daniel Vaughn’s Smokelandia airs its pilot episode tonight
– Registration is now open for October’s Tour de Pig in Lexington
