The path from welder to pitmaster might seem like an odd one. But for Bryan Furman, who worked in construction before opening B’s Cracklin’ BBQ in Georgia, pork runs in the family.
As a kid growing up in the Carolinas, Furman would spend time on his grandfather’s farm, where penned hogs literally ran wild. On special occasions, relatives would butcher a pig and roast it over coals, giving him a glimpse of what it takes to put pork on the table from an early age.
“Watching my uncles splitting pigs down the middle, you learn where to pop them in the head and cut the throat,” Furman says. “I just learned that growing up.”