Pitmaster Bryan Furman BBQ set for Portland residency at Kann w/ chef Gregory Gourdet

FOOD & WINE “BEST NEW CHEF” LANDS IN PORTLAND FOR BBQ RESIDENCY BENEATH KANN

“Pitmaster Bryan Furman BBQ,” an open-to-the-public residency in partnership with Gregory Gourdet’s Kann, debuts January 30.

Three-time James Beard Award–winning chef Gregory Gourdet welcomes Bryan Furman BBQ, one of the leading voices in barbecue culture, for a special residency in partnership with Gourdet’s acclaimed Haitian live-fire restaurant, Kann. Running January 30 through April, the residency, titled “Pitmaster Bryan Furman BBQ,” takes over the space beneath Kann and will be available for walk-in, dine-in, and takeout. The menu is family affair with Furman and son Nas Furman running point on four signature proteins (brisket, pork ribs, chicken, and pulled pork) alongside beloved sides and desserts from Furman’s mother and longtime collaborator, Almeta Benjamin, including mac and cheese, collards, Brunswick stew, and banana pudding.

Raised on a pig farm in South Carolina, Furman’s path to barbecue began at his daughter’s birthday party in 2010 and, in 2014, evolved into B’s Cracklin’ BBQ, a multi-location, farm-to-pit operation across Atlanta and Savannah, Georgia. In 2017, Eater Atlanta named B’s Cracklin’ “Restaurant of the Year,” in 2018 Bon Appetit named him “Georgia’s New King of Barbecue,” and, in 2019 Furman was selected for Food & Wine’s prestigious Best New Chefs class — the first pitmaster ever to receive the honor. He was also a nominee for the James Beard Foundation Award for Best Chef: Southeast in both 2019 and 2020.

“Bryan and I first met cooking together at Food & Wine’s Family Reunion, which is an annual celebration of Black and Brown excellence in food and hospitality, and was immediately inspired by his BBQ mastery," explains Gregory Gourdet, chef and founder of Kann. “I’m such a fan of BBQ personally and knew that Bryan would be the perfect person to bring a new dining experience to Portland this winter below Kann,” Gourdet continues.  

The menu for Pitmaster Bryan Furman BBQ will have various offerings throughout the residency, including a “Combo Plate” featuring choice of two meats and two six-ounce sides and the “Experience” featuring a sampler of all meats and choice of two eight-ounce sides. Furman is known for his Peach Mustard BBQ sauce, a nod to his South Carolina and Georgia roots. Beverage options include beer, wine and mixed drinks alongside zero-proof options like Kann Coffee, Sweet Tea, and sodas. BBQ menu items include:  

BBQ Meats:

• Brisket

• Pork Spare Ribs

• Chicken

• Pork

Sides:

• Cornbread

• Mac and Cheese

• Collards

• Brunswick Stew

• Coleslaw

• Brisket beans

• Vegan beans

Desserts: 

• Banana pudding

• Apple cake 

“I came to Portland last summer for Kann’s second birthday block party and immediately connected with the energy here.” and with Gregory and his team,” says Pittmaster Bryan Furman. “I look forward to sharing a new style of BBQ with the city. I’m all about cooking for the people and I’m very much looking forward to cooking for Portlanders.” Furman continued.  

Pitmaster Bryan Furman BBQ will debut on Friday, January 30, 2026 at 227 SE 6th Ave, Portland, OR, and will be open Friday through Sunday 12 to 8pm for dine-in and takeout. Takeout orders can be placed at bryanfurmanbarbeque.com. For more information, follow along @bryanfurmanbarbeque.