One of the newest additions to Atlanta’s barbecue smorgasbord has made it to the big leagues − a national barbecue sauce with his name on it.
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B’s Cracklin owner Bryan Furman struck a deal with Heinz last year to take part in the condiment juggernaut’s new pitmaster series. Heinz enlisted top “regional pitmaster partners” like Sam Jones of Sam Jones Barbecue in North Carolina, Robert Sierra of Texas’s S&S Pit Crew and Dan Brown of Leonard’s Pit Barbecue in Memphis, to put their name on a bottle of Heinz that corresponded to their barbecue style, according to report by Atlanta Magazine. Furman’s inspiration—Carolina Mustard Style—was one of three new sauces to join the line this year, and is now on grocery aisles at Walmart, Kroger, Publix and Target.
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“Heinz got in contact with me—they were looking up people with good mustard sauces, and my peach mustard sauce [was one of the most talked about],” Furman told the magazine.“They came down and tasted mine. I showed them what the color [and flavor] needed to be.”
Bryan Furman in the smokehouse at B’s Cracklin’ Barbecue in Riverside. CONTRIBUTED BY MIA YAKEL
Heinz sauce is not the same recipe as Furmans, specifically there are no peaches like his signature B’Cracklin sauce, but Furman’s suggestions inspired the flavor.
Furman’s barbecue restaurant, which sits on Main Street in the Riverside area of Atlanta, just opened in September. The former welder quit his day job to open his first location in Savannah in 2014.
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Unfortunately, in a year a fire burned down the restaurant. Chefs from Georgia restaurants like Southern Soul, Fox Bros., Staplehouse and Kimble House helped Furman rebuild and eventually open in Atlanta. Barbecue lovers have enjoyed his locally-sourced barbecue chicken and ribs ever since.
The Heinz Carolina Mustard Style cause can be purchased for about $2 at local grocers right now, according to Furman.
“I’m from the Midlands area of South Carolina, where it’s mustard-based sauce,” Furman said in an interview with the Atlanta Journal-Constitution. “Growing up, my dad cooked chicken and ribs, so I learned that by watching him. My pork and brisket came when I got a smoker, around 2007.”