Hobart Service

The Unmistakable Bryan Furman, Georgia’s New King of Barbecue | Bon Appétit

"His mother, Almeta Benjamin, makes the sides fresh every day at B’s Atlanta location (his recipes, her generational know-how). Nothing comes from a can or a bag or a box. Instead it’s collard greens cooked low and slow with smoked turkey leg. Hoecake-style cornbread fried golden brown on a griddle and studded with bits of crispy pork skin (hence the “cracklin’” moniker). A coleslaw recipe from Furman’s grandmother, with peaches added for Georgia flavor. And perhaps most notably, a traditional South Carolina–style hash made from whole smoked hogs’ heads and burnt ends (no waste here!) sent through a Hobart grinder and simmered in a giant pot with mustard and ketchup. The result is a creamy stewlike gravy served hot over rice, meant to warm your insides and stick to your bones." - ByHilary Cadigan