Podcast appearances and mentions of bryan furman

The Low & Slow Barbecue Show reveals the Carolina BBQ Festival Pitmasters for 2025. Listen today and find out who will serve their best barbecue bites at the festival April 4-5. Get a hint of what they've brought in the past. Lexington Barbecue's Nathan Monk, City Limits BBQ's Robbie Robinson, Southern Smoke's Matthew Register, and Bryan Furman lead the line-up. Get festival details and where you can buy tickets. Be sure to visit The Low & Slow Barbecue Show to hear the pitmasters share their stories in their own words. Visit the Low & Slow Barbecue website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of "This Week in Barbecue," we bring you the latest updates from the BBQ world. King Meat Barbecue Supply is officially breaking ground with an expected soft opening in November. Bryan Furman is back at Harvard for the 4th year to teach "The Thermodynamics of BBQ" as part of the Science and Cooking lecture series—mark your calendars for October 21. We also discuss Channing Crowder's fun take on what your grill says about you and announce that "Wrangling Fire" by Cookingwidkunchi is now available on Amazon. Missed Pitmaster Papi at the Alligator Festival? No worries—you can catch him at the Grill and Chill Fest in Corsicana, TX, on October 11-12. Tay Nelson of Bobby's BBQ has received certification to bottle and sell his own sauces, so expect some amazing flavors coming soon. Aunty is opening a new Delilah's location in a 116-year-old historic storefront on Mitchell St—this will be the first free-standing Delilah's location. We celebrate Evan's success as a first-time headlining chef at the Food and Wine Ilani, and cover Rodney Scott's new line of coal for all your whole hog and barbecue needs. Plus, we discuss brand deals gone wrong, answer listener questions in our Que and A segment, and check out BBQpluscleaners—a family-owned professional BBQ cleaning and maintenance business—in Sheed's Interesting Finds. Tune in for all the latest BBQ news and insights!

Be yourself and value relationshipsBryan Furman's been knocked down more than once, but he's not done yet“Slow money is better than no money.” Chef Max sits with Bryan Furman at Bryan Furman BBQOpening soon at bryanfurmanbbq.comA perfect balance of smoke and seasoning at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bryan Furman became the first pitmaster named one of Food & Wine Magazine's Best New Chefs. He's caught the James Beard Foundation's attention, too, landing on the list of semi-finalists for best chefs in the Southeast twice. Now, the successful barbecue entrepreneur steps into The Low & Slow Barbecue Show Spotlight – a spotlight that found him an out-of-the-ordinary location.Listen to this episode and find out about Bryan's latest project to open a new restaurant in Marietta, a town northwest of Atlanta where he brought a second B's Cracklin' Barbecue location after a start in Savannah. We talk about Bryan's barbecue journey, including how he got started, who inspires him, and whether the “King of Georgia Barbecue” ever sees a permanent return to the Carolinas. Visit the Low & Slow Barbecue Show website here!Thank you to our sponsor for this episode the Southern BBQ Network. To find out more, visit their website here!Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas.In addition to supporting charitable barbecue competitions, the Southern Barbecue Network also donates annually to numerous local community organizations, hospitals, and nonprofits. To find out more about the Southern Barbecue Network competition program and barbecue judge training classes, please visit SBBQN.com for more information.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of "This Week in Barbecue," we dive into the latest BBQ news and events you won't want to miss. Operation BBQ Relief (OBR) is making a difference in the Houston area, offering free meals at the Grayson Community Center. We gear up for the Meat Showcase on May 24, featuring Atlanta's Bryan Furman and Chicago BBQ star Ron Conner of U Want Dat Smoke BBQ. Mark your calendars for Roswell's 3rd Annual BBQ Festival on June 8, and if you're looking for a job, Pelican Oyster Company is hiring. We also highlight Bludso's Smoke Tour in Compton, California, on July 26-27, and the Allstar BBQ Series on June 22, where Barbecue Showdown's Eduardo Gonzalez will be serving up delicious BBQ. Get the inside scoop on Memphis in May and Smokeslam Festival, including the winners: The Shed for Whole Hog, Chris Lilly of Big Bob Gibson for Shoulder, and Heath Riles BBQ for Ribs. Plus, don't miss the exciting launch of Hangar Bay Spice Co., now live and selling rubs. Tune in for all this and more, and stay ahead in the BBQ world!

Join us for "This Week in Barbecue" as we bring you a full recap of Sunfest 2024 and all the latest barbecue news. In this episode, we highlight Bryan Furman's upcoming restaurant in Marietta, Cobb County, set to open this August, and Houston's Les BBQ serving up oxtail at Prospect Park. Don't miss out on Jealous Devil's fiery demo at the Home Depot stage during Memphis in May, featuring BBQ heavyweights Tim along with Chuck Mateo. We also cover Roswell's 3rd Annual Craft BBQ Festival and the hiring updates from Moos. Plus, we dive into the 2024 Country Style Cookoff, Big Moe's new cookbook release, and KG bbq's continued success at Hotluck. Burger Bodegah and Khoi's collaboration on a unique sandwich, and Mason Hereford's new venture, Hot Stuff New Orleans, are also on the menu. Rasheed and Lee also sit down with Melzie of Smokeslam BBQ Festival as she explains what makes it a must attend festival. She share insights and even gives the guys and exclusive peak into the not yet announced special BBQ guests attending the event. This episode is your insider guide to the happenings and highlights in the barbecue scene! Follow Rasheed Philips⁠ ⁠Follow This Week In Barbecue

Tune into "This Week in Barbecue: Episode 4" for the latest buzz in the BBQ world! This episode features an exciting mix of news and insights for barbecue enthusiasts. We spotlight Les BBQ's new opening in Draper, Utah, and dive into hiring updates from Moos Craft and Peg Leg Porker, who are looking for various positions in their vibrant teams. Also, don't miss the special segment on Shake Shack's "Cluckin Chaos" offering chicken sandwiches every Sunday, continuing their commitment to quality with no antibiotics, steroids, or added hormones. For those keen on honing their barbecue skills, catch details on Bryan Furman's upcoming Scoolinary classes promising to deliver the rich flavors of the South. Additionally, we cover Keith Lee's redemption tour, the Gozney Proof Supper Club Tour, and celebrate Eddie Wright's victory at the Taste of Mississippi. Don't miss this packed episode filled with all things barbecue!

Welcome to another sizzling episode of "This Week In Barbecue" with your hosts Rasheed and Bryan. We've got a smokin' recap of all the juicy highlights from the world of BBQ. Let's dive in! First up, we have some exciting news for sauce lovers. Bryan Furman's famous Peach Sauce is now available for sale! Get ready to elevate your BBQ game with this mouthwatering addition to your flavor arsenal. In biscuit-related news, Goldee's put their skills to the test with the famous biscuit challenge. Stay tuned to find out if their biscuits passed the ultimate test of fluffiness and deliciousness. Congratulations are in order for Ms. Sylvie, who took home the coveted 1st place at Jiggy w/ the Piggy Ribs competition in North Carolina. Her ribs were undoubtedly a taste sensation that left judges and attendees craving for more. Attention foodies! Mark your calendars for the upcoming Eeeeeats Con on May 20th and 21st in Santa Monica. Prepare your taste buds for an unforgettable experience featuring culinary talents like Moo's Craft, Tom Colicchio, and many more. This is an event you won't want to miss! In a fantastic deal for barbecue enthusiasts, Masterbuilt is offering a free Rotisserie with a purchase of Gravity Series 560. It's the perfect opportunity to take your BBQ skills to new heights with this top-of-the-line addition to your grilling arsenal. The 2023 Top 10 BBQ Hall of Fame inductees have been announced, and it's a star-studded lineup. Join us in celebrating the achievements of legends like Roger Mooking, Byron Chism, and many more who have left an indelible mark on the world of BBQ. Calling all fans of "Barbecue Showdown"! Don't miss the exciting watch party hosted by Ms. Delilah at The Works Atlanta on Friday, May 26th. Get ready to gather with fellow BBQ enthusiasts, share in the excitement, and cheer on your favorite Pitmasters as the intense competition unfolds. That wraps up this week's mouthwatering episode of "This Week In Barbecue." Stay tuned for more sizzling news, tantalizing recipes, and BBQ adventures with Rasheed and Bryan. Until next time, keep those grills fired up! Follow Rasheed: ⁠⁠⁠⁠Rasheed Philips⁠⁠⁠⁠ Follow Bryan: ⁠⁠⁠⁠Secret Pint BBQ⁠⁠ Follow: M&M BBQ Co ⁠Bryan Furman Peach Sauce for sale Goldee's performs the biscuit test Ms Sylvie takes 1st place Jiggy w/ the Piggy Ribs in NC Eeeeeats Con May 20th & 21 Moo's Craft, Tom Colicchio and many more Santa Monica Masterbult Free Rotisseiere with 560 purchase  2023 top 10 bbq hall of fame announced Roger Mooking, Byron Chism and more Ms delilah watch party for Barbecue Showdown

Bryan's back [he does exist] and we can prove it this time! This episode marks the official start of Season 2 for This Week In Barbecue, to celebrate we did our very first live stream of the podcast to Youtube. If you aren't already, go subscribe [link below] as we will now be steaming the recording there LIVE. Now that everyone is caught up, on the latest episode Bryan and I discuss the difference between wet and dry aging. Shirley Fabrication is accepting a limited amount of orders to finish off the 2022 season, and Bryan Furman, the King of Smoke is back at Harvard teaching thermodynamics and the art of Barbecue. All this and more, This Week In Barbecue. Shirley Fabrication Follow Our Page: Follow Watch Live Stream: Youtube Follow Bryan: Secret Pint BBQ

This is a very special episode for me I get the great honor to Interview welcome back one of my buddies to the Barbecue Scene! Bryan Furman was on top of the Culinary world in 2019, he finished as a semi-finalist for a James Beard Award,  he had just been named one of America's Best New Chefs by Food and Wine magazine and Bon Appetit dubbed him as Georgia's New King of BBQ. Just as all the stars seemed to have aligned for Bryan, it happened.  During an overnight cook at his main location in the Riverside neighborhood of Atlanta, a fire broke out and in minutes destroyed what he worked so hard to build.  It's been just over two years since that fateful night and through his hard work and determination, Bryan is now ready to make his highly anticipated return to the Culinary World.  This is just the beginning of the Comeback story for Bryan Furman Barbecue.  I hope you enjoy the Show     Social Media:  IG - @bs_pitmaster  FB – Bryan Furman     Address: 2102 Bolton Road, Atlanta GA    Thanks for tuning into the I Crush Barbecue Show!  Remember to follow us on your favorite social media platform a@Icrushbbqshow  if you like the show please let us know by leaving us a 5-star rating on your favorite listening app, Subscribe to get all past, and future shows, and share with your friends!!       Don't forget to tag us with your favorite pics  We'd love to see what you're crushing  Until next time, Keep Crushing that Que!     Music Credit: Audionautix- Dirt Road Traveler    

In this episode, we will discuss what it's like to be a Foreign Service Officer. We will discuss the thought process of someone who may be considering, technical steps to pursue this path, and the realities of the work. Mr. Bryan Furman, a former Boren Scholar to Russia, will discuss his path to Foreign Service and his experiences as Foreign Service Officer.

There's a danger to cooking with fire. Recently, B's Cracklin in Atlanta had a fire that consumed their entire restaurant. Within days of the news Leo Botello IV, owner of Truth BBQ in Houston, put together a fundraiser. Not for the restaurant, insurance will eventually cover that, but for the employees of B's Cracklin. For the hard working people in the barbecue industry who have temporarily lost their jobs. Watching people come together in a shared goal is truly beautiful. In this episode I get to talk to a ton of great people in BBQ. Elliot Moss of Buxton Hall, Mauro "Max" Chiefari formerly of Franklin, Matt Horn, The Mighty Joe Yim, Burt Bakman, Wayne Mueller and Clay Cowgill. I even get a quick chat with Reed, Chris and Cole who are part of the hard working team at Truth BBQ. If you haven't been to Truth, the food is exceptional and the staff is unreal. Their attention to hospitality and service is a beautiful thing to watch. Like many of these event episodes, I'm chasing down the story and catching these guys as they're working. I started at 6am and was on my feet with the Pitmasters till service at 8pm. A long day of fun and watching the masters work. I'm grateful for all the access and information I'm allowed by professionals in BBQ. It is an honor to be allowed to get in the way as much as I do. I feel like an embedded journalist chasing the fire, smoke and sweat that goes into the delicious food we all love. I hope you enjoy this episode and feel free to reach out to any of these pit masters or myself if you have any questions. Also, send your love to Bryan and his team because they are working hard to get open again.   Thank you for listening and if you liked the show please leave a 5 star rating on apple podcasts. It helps the show grow and get discovered. If you didn’t like the show you can write me at yoni@bestbbqshow.com. Tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat!   Tag us in all your social media with @bestbarbecue.   Our Facebook https://www.facebook.com/bestbbqshow/ and Instagram https://www.instagram.com/bestbarbecue/ Watch us on YouTube! https://www.youtube.com/channel/UC99iAPEAsTs7vPzov8mygPA

Unfortunately this was an April Fools Joke :) Breaking NewsI’m sitting with Robert Jacob Lerna who just inked a deal with some big Austin investors to open his very own BBQ joint! The concept of the joint is like no other. It will simply be named RJL Barbecue and will be located in Bee Cave Texas outside of Austin. The Saturday only joint will feature alternating pit masters from across the country. You can expect names like Sam Jones, Bryan Furman, Aaron Franklin, Rodney Scott, Andrew Munoz, Matt Horn, Leonard Botello IV, walter jetton among others. The restaurant is slated to open later this year! Stay tuned for next weeks episode to hear my full blown interview with Robert Jacob Lerna. Until then, Happy Crushing!!!

This episode is brought to you by the Savannah Economic Development Authority The first meeting was an instant connection, but that didn't keep the start from being a bit rocky. Today, it would seem absurd to think of The Grey as unsuccessful but the journey taken by chef Mashama Bailey and founding partner John O. Morisano has been a challenging one. But it has been fruitful. Now nationally-recognized, The Grey has become a beacon of the emerging food scene in Savannah and Bailey has become a staple on the national chef awards circuit and a participant on the recent season of Netflix's 'Chef's Table' series. On this episode of Difference Makers, they talk about starting the restaurant and the challenges that entailed, how they focused on creating an enriching culture at The Grey, what the national spotlight has done to change the restaurant and what to make of the explosion of food culture in the Hostess City. (6:57): Mashama's move into cooking (10:30): Johno's experience buying the old Greyhound bus terminal Revamp planned for original Greyhound depot on MLK (SMN, Sept. 11, 2013) Savannah's own Greyhound terminal could soon earn a place in history (SMN, Dec. 5, 2016) (13:57): Mashama and Johno's first meeting, development of their partnership Jane Fishman: New Savannah restaurant turns strangers into partners (SMN, Oct. 25, 2014) (18:56): Culture is key to creating a successful enterprise like The Grey (27:00): The growth of The Grey New restaurant The Grey opens with gusto (SMN, Dec. 20, 2014) (33:17): What has the national attention around Mashama done for The Grey? Eater: The Grey is the 2017 Restaurant of the Year (Eater, Nov. 8, 2017) Savannah's The Grey earns international praise as one of TIME's 'greatest places of 2018' (SMN, Aug. 27, 2018) Savannah's The Grey featured in trailer for new season of Netflix's 'Chef's Table' (SMN, Feb. 13, 2019) Savannah chefs Mashama Bailey and Bryan Furman nominated for James Beard awards (SMN, Feb. 27, 2019) (36:04): What does Johno and Mashama make of the food scene explosion in Savannah? (40:11): The food scene in Savannah now compared to the Paula Deen craze before (43:18): Creating a memorable setting at The Grey and other Savannah restaurants re-purposing old buildings City Talk: First visit to Husk yields look at renovation, creative menu (SMN, Feb. 19, 2018) Historic Savannah home gets new life as La Scala Ristorante (SMN, Oct. 20, 2018) Make sure to follow The Commute podcast for daily news briefs from Adam.

You’re listening to the Best BBQ Podcast. Today we have more coverage from Texas Monthly weekend or what I like to call the international BBQ convention. There were pitmasters from all over texas and beyond including Bryan Furman from B’s Cracklin in Georgia. In this episode we spoke to LeighAnn Bakunas, BBQ and Beer marketing manager for Yeti. She’s going hard every day connecting more pitmasters and brewers with Yeti’s amazing products. They’re not a sponsor of the show, YET, but they have great products that are designed right here in Austin. I’m friends with some of the designers and they’ve always got something interesting and new coming out. Matt Van Orden also hopped on the mic for a minute. He’s been at Franklin a long time and just got an instagram so check him out. Matt was cooking beef ribs while Bryan was cooking ribs and some hash. I truly enjoyed the time I got to spend with Bryan this past weekend. He is a driven #meatman and I wouldn’t be surprised if he had a few more restaurants by this time next year.   Enjoy this episode and don’t forget to tag us in your posts! I love featuring photos and videos from around the world so tag me and I’ll show your work to the Best BBQ fam. Also, shirts and phone cases are still available at www.bestbbqshow.com. Enjoy the show.

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/   Atlanta 2061 Main Street NW,Atlanta, GA 30318 678-949-9912 Closed MondayTuesday- Thursday 11 am to 9 pmFriday and Saturday 11 am to 9 pmSunday 12 pm until 7 pm Savannah 12409 White Bluff Road, Savannah, GA 31419 912-330-6921 Thursday thru Saturday 11:00 AM - 9:00 PMSunday 12:00 PM - 6:00 PM  

We drove almost 3,000 miles to visit nearly twenty restaurants for our #hogtripping adventure. We recap the trip with our traveling band of BBQ friends Chris Wood, Eric Ulery, Andrew Stowell, Terry Osborn, and Jimmy Ho. Having traveled from east Texas through Tennessee, North Carolina, South Carolina, and Georgia, we stopped at as many BBQ places as we could with the focus of the trip being whole hog cooking. Stay tuned to the end of the episode for a t-shirt giveaway! We were fortunate to record interviews with Sam Jones BBQ (episodes 70 and 71) and have episodes airing in the near future with Zach Parker of B.E. Scott's Bar B Que in Lexington, Tennessee and also an interview with Bryan Furman with B's Cracklin Barbeque in Atlanta. Give those a listen to hear about some great family owned businesses.   The Carolinas have been hit hard by Hurricane Florence which caused massive widespread flooding and destruction. If you have the means and would like to donate to help this wonderful region of America, one option is Operation BBQ Relief. Operation BBQ Relief is an organization that mobilizes to disaster hit areas and provides meals for those communities. If you'd like to donate, please go to https://operationbbqrelief.org