Portland is about to smell a lot more like Georgia. Bryan Furman, the pitmaster behind B’s Cracklin’ BBQ, is headed to town for a three month residency starting Friday, Jan. 30. For the run he will set up shop in the basement under chef Gregory Gourdet’s Kann, bringing his Georgia style smoke, peach mustard sauce and whole hog traditions to Southeast Portland. The announcement has already stirred up buzz among diners who follow Gourdet’s live fire program.
As first reported by OregonLive, Bryan Furman BBQ will run a special three month residency beneath Kann at 227 S.E. Sixth Ave, with dine in and takeout service from noon to 8 p.m. Friday through Sunday. According to the outlet, the pop up will begin on Jan. 30 and run through the spring months.
Menu highlights and family recipes
Furman plans to serve his hallmark smoked meats brisket, spare ribs, pulled pork and smoked chicken, all anchored by his peach mustard finishing sauce and simple, scratch made sides. Those elements have been described in previous coverage as signature parts of his cooking and are expected to shape a compact, crowd friendly menu in Portland. Coverage in Bon Appétit has highlighted Furman’s peach infused sauces and Brunswick stew, both central to his Georgia barbecue style.
Furman’s credentials
Furman was named one of Food & Wine’s Best New Chefs in 2019, the first pitmaster the magazine ever honored, and national profiles have traced his rise from pop ups to brick and mortar spots in the Southeast. He began smoking whole hogs for a family celebration in 2010, opened his first full shop in 2014, and has built a reputation for careful wood fired technique informed by his earlier work as a welder. These career milestones are widely cited in national coverage and have helped cement his status in the barbecue world.
Where it’s happening
The pop up will occupy the subterranean Sousòl space beneath Kann. Sousòl lists its location as 227 SE 6th Ave, while Kann’s main dining room is at 548 SE Ash St. Kann has become a national draw since opening and has been widely covered in local outlets, making the downstairs space a high profile landing pad for a visiting pitmaster. For venue details see the restaurants' websites: Sousòl and Kann.
How the pop up will operate
OregonLive reports the residency will be a three month run with Friday through Sunday service from noon to 8 p.m. Furman’s son, Nas, is expected to operate the smoker, while Furman’s mother will prepare sides and desserts, giving the Portland residency a distinctly family run feel. Gourdet told the outlet he is a fan of Furman’s “bbq mastery” and said the collaboration grew from mutual respect between the kitchens.
Reservations will likely be limited, so diners are advised to check Kann’s Resy page for updates and booking availability. Resy is the best place to watch for openings during the residency.
