This Georgia Gas-Station-Backlot Smokehouse Quietly Beats The State’s Big-Name BBQ Spots
You wouldn’t expect greatness behind a Savannah gas station, but that’s exactly where B’s Cracklin’ Barbeque hides in plain sight. The first thing that hits you is the smoke, rich, sweet, drifting across the lot like a quiet invitation.
Step closer and you’ll hear the hum of conversation, the clatter of trays, and the low, steady rhythm of a pit that’s been tended with real care. Their heritage-breed pork has a depth you taste before you even try to describe it, and the easygoing vibe makes it feel like you’ve stumbled into a neighborhood secret.
I came curious, left full, and kept thinking about that plate long after. Here’s what makes B’s worth tracking down.
The Backyard Smoker
A warm haze drifts over the picnic tables outside B’s, carrying a sweetness that hints at hardwood smoke and long hours. The seating stays casual and open, and people settle in as if they’ve been here many times before.
Meats slow-cook in the offset smoker at the back, building layers of flavor that drift across the lot. Ribs, turkey and pork all pick up a balance of sweetness and quiet char.
The first time I sat here, the whole setting made the meal feel easy. It reminded me why simple spaces often deliver the most honest food.
Heritage Breed Pork
The pork at B’s stands out because of its richness, almost buttery in a way that comes from using flavorful heritage breeds. Each serving has that firm, juicy texture that takes well to smoke.
Pitmaster Bryan Furman built the restaurant around these breeds, drawing from traditions in Carolina and Georgia. That background explains the focus on quality cuts and slow, respectful cooking.
If you want to taste it at its best, come early on weekend afternoons. Regulars know these plates can sell out long before dinner.
Brisket Burnt Ends
A caramelized edge aroma rises before the plate lands, hinting at the slow rendering that makes burnt ends so beloved here. There’s a sweetness that mixes with the smoke, and it calls attention in the best way.
Inside, the backlot bustle stays calm, with customers sliding into seats as trays appear at the counter. B’s feels like the sort of place where the food sets the pace for everything else.
I’ve returned for these burnt ends specifically. Their tender centers and crisp edges create a perfect contrast that always feels worth the trip.
Fried Pickles
Savannah diners talk about B’s fried pickles as if they’re a local rite of passage, and that reputation feels justified when you bite into one. The seasoning leans peppery rather than heavy.
They arrive hot from the fryer with a clean crunch that plays well against the tang. The slices are just thick enough to avoid going soggy, which keeps the texture consistent.
Lines move quickly at peak hours, so order a basket when you reach the counter. These disappear faster than most sides.
Mac And Cheese
Colder days make this mac and cheese feel especially comforting, the oven warmth drifting across the dining room as pans come out with a bubbling top.
B’s uses a blend of cheeses that leans rich rather than sharp, a nod to Southern comfort dishes served in family kitchens long before BBQ became a destination food.
Each bite settles in with a slow, satisfying heaviness that lingers just long enough. It feels like the kind of side you keep meaning to stop eating but somehow don’t.
Sweet Tea
The tea leaves here create a deep amber color that hints at steady steeping and fresh batches throughout the day. The sweetness comes through cleanly, never syrupy.
They brew the tea in small enough quantities that it avoids bitterness, and the lemon slice brightens the finish without overpowering the flavor.
Many visitors grab refills before leaving. The tea has a way of anchoring the meal, making even a quick stop feel unrushed.
BBQ Sauces
A row of squeeze bottles sits near the pickup counter, each one tagged with its own personality. The colors alone make the place look more cheerful.
The sauces range from tangy tomato-forward blends to spicier options that highlight pepper rather than sugar. They’re balanced enough to support the meats rather than override them.
Trying several on one plate becomes part of the fun. Switching between them keeps the meal lively and adds small surprises to familiar bites.
Hickory-Smoked Turkey
The turkey slices show a soft pink edge from the hickory smoke, and the flavor stays gentle enough to appreciate the meat itself. It’s tender without falling apart.
Hickory has long been used across the South to smoke leaner cuts, and B’s honors that tradition by keeping seasoning light. The technique gives turkey its own rightful place on the menu.
I like pairing it with cornbread or slaw when I visit. A little contrast gives the turkey even more character.
Charcoal-Seared Sausages
A small crackle from the grill hints at the char sear before the sausages arrive. The spices open up with heat, releasing a warm, almost savory-sweet aroma.
The crowd around midday tends to be lively, and the room fills with chatter as plates pass by. It feels like everyone is curious about something on someone else’s tray.
These sausages come with peppers and onions that add brightness to each bite. They carry enough heat to make you slow down without stopping.
Grilled Peach Cobbler
Georgia peaches already hold their own, but grilling them deepens their sweetness and adds light smokiness. The fruit softens without losing shape.
The cobbler tastes like summer held together with warm spices, and the crumb topping catches just enough char from the heat. It feels classic and slightly new at the same time.
If you want it with ice cream, order quickly. Warm desserts move fast, especially on busy evenings when families come through for takeout.