TURNING UP The Heat
Bow & Arrow
AUBURN, AL
Given his background—born in Alabama, raised in Texas—barbecue was personal for David Bancroft. “When I was growing up in San Antonio, everything was beef driven,” says the chef and owner of the farm-to-table restaurant Acre in Auburn. “Giant beef ribs and sausage, smoked meats. That food was the first thing I trained myself on.” So it seems only natural that for his second restaurant, Bancroft would take a decidedly meat-centric tack. He calls Bow & Arrow “a Texas smokehouse meets an Alabama potluck.” Meats are smoked over post oak and pecan wood on a turning grate custom-made by the Georgia grill maker Kudu, and sides are served family-style. You’ll find brisket, of course (lean or moist), plus turkey, pork shoulder, chicken, and jalapeño cheddar sausage.
B’s Cracklin’ Barbecue
SAVANNAH & ATLANTA, GA
The Bin B’s Cracklin’, Bryan Furman grew up in a South Carolina farm family that raised and cooked pigs, and then became a welder before deciding his future lay in barbecue. He’s set himself
