June 26, 2023 • 14 mins
Good News with Twanda Black welcomes Rahaman Burrell, owner of Krack'n Up Krabs in Fayetteville, Georgia
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Episode Transcript
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(00:03):
Thank you for joining me today onGood News with Twine to Black, where
we are discovering some of the mostinspiring trials to triumph stories and empowerment moments.
Call up a friend and let themknow it's time for some good news.
(00:30):
Welcome to Good News with Twine toBlack. I am your host,
and we talk with folks about theirgood news from all over the world,
all walks of life. Yes wedo. And today we have a great
guest because you know, ultimately,if your brothers and sisters are being prosperous
and having their good news, youare having goodness. So let sit back,
(00:51):
relax and enjoy. My next guestjoining us today is Rahaman Barrell.
He is a restauranteur or Rinfaetteville,Georgia. I visited Cracking Up Crabs where
he owns and operates there, andthe food is perfection. I've never and
nobody I know has never had abad meal there. The food is always
(01:14):
cooked to perfection. So Rob,how are you today? I'm blessed.
How are you doing? Blessed aswell? How are you raised? Did
you always want to cook? No, I have my way. I wanted
to I wanted to play professional football, that's what I wanted to do.
My mother she started her own business. She always wanted to be an entrepreneur.
(01:38):
She started her own business which wasWings in her Prayer here in Atlanta.
Her first location was on West FedvilleRoad. The second location was in
Points South and she started to franchiseafter that. So I worked in the
business, managed to two of thelocations and learned everything about the business.
And she told me too, youalways create your own brand and do your
(02:01):
own thing. Yeah, she instilledthat, and God bless me to be
able to accomplish it. Smart woman, Smart woman. So I know that
you started a food truck. Thatwas your first foray into the food industry.
How hard is it? Because thisindustry, this food industry is huge
(02:23):
and there's so many But how hardis it to want a food truck?
Food trust can be quite tedious inspectionwise. They require a lot of you
know, um or what have you, because you know, everything is separate
from a a brick and mortar,you know, so make sure that everything
(02:43):
you know is is up to partclean or what have you. And it's
it can be quite a bit,you know, quite a bit trying to
maintain that and you having to chastethe money opposed to you know, being
in one set place and people comingto you. You have to go to
(03:06):
your customer base now, and Iknow your goal was, you know,
to bring fresh, affordable seafood,you know, to our city and to
places that you went to. Howdo you And I'm guessing that you cooked
most of the time or you hadsomebody who had your recipe, so everything
was uniform and tasted the same.Yes, yes, basically everything everything was.
(03:31):
You know, I prayed before Istarted because I wanted everything to be
totally different. So it was myblessing from God. So yeah, everything
that you taste, everything that youpartake, is my own recipe. So
I see that you decided to doseafood, I mean in a very beautiful
(03:51):
way. Why seafood? Is itbecause you love it? Or why seafood?
Why don't you choose seafood? Seafoodwas my choice simply because every he
loves it. Most people love seafood, even people that are allergic. You
know, they'll take a shot,they hey, they'll take their epipan with
them and because they want it.You know, it's um, it's it's
(04:13):
an awesome product. You know thatpeople everybody loves so and so. Talk
about your menu for a minute,because, um, did you have to
learn how to cook it the wayyou cook it or prepare it? Um,
you got a special garlic butter thateverybody's in love within some other stuff.
So talk about the menu for amoment. Um, my menu,
(04:34):
basically I started the menu is whatI created when I did my food truck,
and I just basically came over popularthings that other seafood restaurants had and
I just wanted to take it toanother level. So, um, most
boiled seafood boys are done with potatoes, corn and sausage. So I any
(04:58):
places, all the different places thatI before starting my own, I would
always take notes and say, Okay, well I'm gonna do this different.
I'm gonna do that different. Youknow, most places give you one potato,
you know, I don't do that. I sliced my potatoes a boiling
and sweet cream butter, fresh garlic, you know, and most paper places
give you frozen niblets of corn.You know. I shook fresh corner every
(05:24):
day. Wow, I just wantedto do something different, you know.
I used the best sausage on themarket that you could get. You know
or what have you. So Ijust wanted to be different, to set
myself aside, because I wanted togive people quality. And you do.
And we're talking about now the brickand mortar site that you have at seven
forty nine West Lanier Avenue in Fayetteville. Cute spot. But the food,
(05:48):
oh you were talking about the crawfishwent up. The first time I came
in, there was a man andwoman sitting over there. I came for
my mom's birthday, and this hugepile of crawfish. Now the lady was
killing it. She the guy waseating his food. She ate. When
she finished with her, she waseating his too. We were over there
(06:10):
just laughing. It was so funny. But the prawfish as well, right,
yes, ma'am, Yeah, yes, ma'am. Anything any any crustaceans,
sea crustacean you think you can,you know, get from the sea,
an ocean or whatever. I tryto I try to get. I
try to get a little bit ofall of it. You know, it's
not on even there's some thing it'snot on my menu that I tried to
(06:31):
bring in sometimes to try not tooverdo it, you know, have you
Every now and then I bring in. If I can get fresh muscles,
I'll do a chef special with freshmuscles, you know, if I can
get in. You know, Ifrequently get in fresh snapper, so I'll
do fresh snapper. Yeah. Itry to keep a little variety of things
(06:53):
for you to for everybody to enjoy. Let me tell you my mom and
dad's separate. Their favorites have beenthe lamb chops. Unexpected but as my
mom said, perfection, my dadsaid absolutely awesome. So I mean,
you know they won't expect that onthe menu, but you get those little
(07:14):
baby dam chops that everybody loves andthey are sweet. Yes, they are
so good. Um, Salmon,you have salmon on the menu. You
want lobster tail, You've got that. I'm just looking at the menu right
now. Dungeoness, crab platter,the blue crab, which my family loves,
king crabs, pawfish, steam shrimps, snow crabs, all kinds of
(07:38):
crabs, and it is absolutely delicious. So it's good that you bring in
those specials every now and again,because that's that's gonna be totally unexpected.
Yes, thank you. Yeah.Yeah, So, um, I know
that in your spot where you arein Fairville. You you host some fun
(08:01):
nights there and so talk about yourspecial events. Um on Wednesdays right now,
I definitely I do what you're calledline dancing or what have you.
And it's been taking off in Infact, we had it last night and
someone had a birthday party last nightat the same time, and it was
it was amazing, it was itwas awesome. Um. So I do
(08:24):
line dancing on Wednesday nights, butI'm gonna change that night to Friday night
because off or whatever. I'm gonnajust do that for a short time because
you know, for the rest ofthis month and and then next month I'll
be kicking off doing live entertainments onFriday and Saturday night. Yes, yes,
(08:45):
yes, you know. The onething I know about Atlanta is that
we love live music. So that'salways a blessing to be able to go
sit and eat some good food andhere's some good music or have some fun
yes with your people, you know, yes, yes, yes. Now
do you do any fishing yourself.I'm not good at it. I will
(09:09):
say this honestly. It is verypeaceful, yes, very peaceful. You
know. Um, I love it, but I don't have the best love
catching well, that's good to know, but at least you know how to
prepare it. So that's that's what'simportant. UM. Folks can also,
as you just said, you know, have birthday parties or their events or
(09:33):
whatever they need to do. They'redefinitely welcome in your place, right absolutely
absolutely, so tell folks UM howto learn more about Cracking Up Crabs and
the food, the menu, yourhours, all that good stuff. Yes,
I'm open or actually open um Tuesdaythrough Sunday, and you can find
(09:56):
me on the website is Cracking UpCrabs dot com. I'm also on Instagram
Cracking Up Crabs and my Facebook pageit's the same Cracking Up Crabs. UM.
It's cracking with a k k ra c k n u p k
r abs just a little different,um or what have you. So I
(10:16):
am on Instagram, Facebook and UMjust just recently joined UM TikTok. So
all right, trying to figure thatout. You know, you see some
some crab dancing on there. I'mtrying to figure that out. So I'm
open Tuesday through Sunday, UM UMTuesday, Thursday and Tuesday, Tuesday,
(10:37):
Wednesday and Thursdays. I'm opening twoto nine Fridays and Saturdays. I'm open
too until I'm I'm cracking into theuntil until y'all get tired of cracking.
So all right, right back attwo to nine, all right, and
we're looking forward to the live musicweekends coming up starting next month, so
y'all checking it out, go backand make sure you check out the website
(11:00):
for all the details. Gonna bea fun time. Um, thank you
so much for what you bring toFatteville in that area. Like I said,
it's a nice, sweet place.It's clean, and it's a family
environment. You can bring the entirefamily right, absolutely, absolutely, I
love Fairville. I think them welcomingme, especially Mayor Ed Johnson. He
(11:24):
was the greatest. Yeah, heMayor ed Johnson. He insisted I call
him Ed, but I refuse.Mayor Ed. It was so instrumental in
helping me, you know, alongthe way. He insisted on doing my
ribbon cutting himself and everything. Imean, I've never I've never been surrounded
by you know, more loving andwelcoming, supportive people. Yeah, yeah,
(11:48):
I love him as well. He'ssuch a sweet man. You know,
you were talking about people that haveallergies, that have an untie just
may tell the story. She isallergic to craft. So we were always
see she loves my whole family lovescrabs, but she would you know,
they bob them by the bushels andshe's eating, eating, eating, and
she's scratching. So you know,I did for finally, so what is
(12:11):
going on? She's allergic? Ohmy god, finally finally she went and
got the shots, but she wasstill eating the crabs. She did not
stop eating her crap and she's stilleating them through this day. Well that's
why I sell it people, justlike that's why I cook it and sell
it. You know, I enjoyit, and I enjoyed people, you
(12:33):
know, um telling me, youknow how much they love it, you
know, especially people that love seafood, you know, and it's competitive the
way different people cook it. Andto have people tell you, oh my
god, this is the best thatI've ever had, you know that that
that that's awesome for me. Ilove it. Yeah, And it's the
(12:54):
same every time. So you're gonnaget good quality food every time. Yes,
Yes, that's what I've noticed.Again, very very sweet place is
intimate. You can bring the familyout, won't break the bank, and
we'll look forward to the entertained liveentertainment coming up starting in July. Looking
(13:16):
forward to it. It's going tobe an awesome thing. And thank you
for joining us, just taking outtime to let us know a little bit
about your business and joining us ontoday. We'll see you and Cracking Up
Crabs and Fayetville real soon. Thankyou so much for Miss Black. I
hope to see you soon. Allright now, if you love that seafood,
you've got to go and check outCracking Up Crabs. Look to be
(13:39):
a guest on our show. Youcan email me at Twine de Black at
the PG Network at org or goodNews at the PEG network dot org.
Watch the show via pg ntv onall digital streaming apps, or visit us
at pgntv dot org. We willsee you next time for some good news.
God bless y'all. Bye bye,
Thank you for joining me today onGood News with Twine to Black, where
we are discovering some of the mostinspiring trials to triumph stories and empowerment moments.
Call up a friend and let themknow it's time for some good news.
(00:30):
Welcome to Good News with Twine toBlack. I am your host,
and we talk with folks about theirgood news from all over the world,
all walks of life. Yes wedo. And today we have a great
guest because you know, ultimately,if your brothers and sisters are being prosperous
and having their good news, youare having goodness. So let sit back,
(00:51):
relax and enjoy. My next guestjoining us today is Rahaman Barrell.
He is a restauranteur or Rinfaetteville,Georgia. I visited Cracking Up Crabs where
he owns and operates there, andthe food is perfection. I've never and
nobody I know has never had abad meal there. The food is always
(01:14):
cooked to perfection. So Rob,how are you today? I'm blessed.
How are you doing? Blessed aswell? How are you raised? Did
you always want to cook? No, I have my way. I wanted
to I wanted to play professional football, that's what I wanted to do.
My mother she started her own business. She always wanted to be an entrepreneur.
(01:38):
She started her own business which wasWings in her Prayer here in Atlanta.
Her first location was on West FedvilleRoad. The second location was in
Points South and she started to franchiseafter that. So I worked in the
business, managed to two of thelocations and learned everything about the business.
And she told me too, youalways create your own brand and do your
(02:01):
own thing. Yeah, she instilledthat, and God bless me to be
able to accomplish it. Smart woman, Smart woman. So I know that
you started a food truck. Thatwas your first foray into the food industry.
How hard is it? Because thisindustry, this food industry is huge
(02:23):
and there's so many But how hardis it to want a food truck?
Food trust can be quite tedious inspectionwise. They require a lot of you
know, um or what have you, because you know, everything is separate
from a a brick and mortar,you know, so make sure that everything
(02:43):
you know is is up to partclean or what have you. And it's
it can be quite a bit,you know, quite a bit trying to
maintain that and you having to chastethe money opposed to you know, being
in one set place and people comingto you. You have to go to
(03:06):
your customer base now, and Iknow your goal was, you know,
to bring fresh, affordable seafood,you know, to our city and to
places that you went to. Howdo you And I'm guessing that you cooked
most of the time or you hadsomebody who had your recipe, so everything
was uniform and tasted the same.Yes, yes, basically everything everything was.
(03:31):
You know, I prayed before Istarted because I wanted everything to be
totally different. So it was myblessing from God. So yeah, everything
that you taste, everything that youpartake, is my own recipe. So
I see that you decided to doseafood, I mean in a very beautiful
(03:51):
way. Why seafood? Is itbecause you love it? Or why seafood?
Why don't you choose seafood? Seafoodwas my choice simply because every he
loves it. Most people love seafood, even people that are allergic. You
know, they'll take a shot,they hey, they'll take their epipan with
them and because they want it.You know, it's um, it's it's
(04:13):
an awesome product. You know thatpeople everybody loves so and so. Talk
about your menu for a minute,because, um, did you have to
learn how to cook it the wayyou cook it or prepare it? Um,
you got a special garlic butter thateverybody's in love within some other stuff.
So talk about the menu for amoment. Um, my menu,
(04:34):
basically I started the menu is whatI created when I did my food truck,
and I just basically came over popularthings that other seafood restaurants had and
I just wanted to take it toanother level. So, um, most
boiled seafood boys are done with potatoes, corn and sausage. So I any
(04:58):
places, all the different places thatI before starting my own, I would
always take notes and say, Okay, well I'm gonna do this different.
I'm gonna do that different. Youknow, most places give you one potato,
you know, I don't do that. I sliced my potatoes a boiling
and sweet cream butter, fresh garlic, you know, and most paper places
give you frozen niblets of corn.You know. I shook fresh corner every
(05:24):
day. Wow, I just wantedto do something different, you know.
I used the best sausage on themarket that you could get. You know
or what have you. So Ijust wanted to be different, to set
myself aside, because I wanted togive people quality. And you do.
And we're talking about now the brickand mortar site that you have at seven
forty nine West Lanier Avenue in Fayetteville. Cute spot. But the food,
(05:48):
oh you were talking about the crawfishwent up. The first time I came
in, there was a man andwoman sitting over there. I came for
my mom's birthday, and this hugepile of crawfish. Now the lady was
killing it. She the guy waseating his food. She ate. When
she finished with her, she waseating his too. We were over there
(06:10):
just laughing. It was so funny. But the prawfish as well, right,
yes, ma'am, Yeah, yes, ma'am. Anything any any crustaceans,
sea crustacean you think you can,you know, get from the sea,
an ocean or whatever. I tryto I try to get. I
try to get a little bit ofall of it. You know, it's
not on even there's some thing it'snot on my menu that I tried to
(06:31):
bring in sometimes to try not tooverdo it, you know, have you
Every now and then I bring in. If I can get fresh muscles,
I'll do a chef special with freshmuscles, you know, if I can
get in. You know, Ifrequently get in fresh snapper, so I'll
do fresh snapper. Yeah. Itry to keep a little variety of things
(06:53):
for you to for everybody to enjoy. Let me tell you my mom and
dad's separate. Their favorites have beenthe lamb chops. Unexpected but as my
mom said, perfection, my dadsaid absolutely awesome. So I mean,
you know they won't expect that onthe menu, but you get those little
(07:14):
baby dam chops that everybody loves andthey are sweet. Yes, they are
so good. Um, Salmon,you have salmon on the menu. You
want lobster tail, You've got that. I'm just looking at the menu right
now. Dungeoness, crab platter,the blue crab, which my family loves,
king crabs, pawfish, steam shrimps, snow crabs, all kinds of
(07:38):
crabs, and it is absolutely delicious. So it's good that you bring in
those specials every now and again,because that's that's gonna be totally unexpected.
Yes, thank you. Yeah.Yeah, So, um, I know
that in your spot where you arein Fairville. You you host some fun
(08:01):
nights there and so talk about yourspecial events. Um on Wednesdays right now,
I definitely I do what you're calledline dancing or what have you.
And it's been taking off in Infact, we had it last night and
someone had a birthday party last nightat the same time, and it was
it was amazing, it was itwas awesome. Um. So I do
(08:24):
line dancing on Wednesday nights, butI'm gonna change that night to Friday night
because off or whatever. I'm gonnajust do that for a short time because
you know, for the rest ofthis month and and then next month I'll
be kicking off doing live entertainments onFriday and Saturday night. Yes, yes,
(08:45):
yes, you know. The onething I know about Atlanta is that
we love live music. So that'salways a blessing to be able to go
sit and eat some good food andhere's some good music or have some fun
yes with your people, you know, yes, yes, yes. Now
do you do any fishing yourself.I'm not good at it. I will
(09:09):
say this honestly. It is verypeaceful, yes, very peaceful. You
know. Um, I love it, but I don't have the best love
catching well, that's good to know, but at least you know how to
prepare it. So that's that's what'simportant. UM. Folks can also,
as you just said, you know, have birthday parties or their events or
(09:33):
whatever they need to do. They'redefinitely welcome in your place, right absolutely
absolutely, so tell folks UM howto learn more about Cracking Up Crabs and
the food, the menu, yourhours, all that good stuff. Yes,
I'm open or actually open um Tuesdaythrough Sunday, and you can find
(09:56):
me on the website is Cracking UpCrabs dot com. I'm also on Instagram
Cracking Up Crabs and my Facebook pageit's the same Cracking Up Crabs. UM.
It's cracking with a k k ra c k n u p k
r abs just a little different,um or what have you. So I
(10:16):
am on Instagram, Facebook and UMjust just recently joined UM TikTok. So
all right, trying to figure thatout. You know, you see some
some crab dancing on there. I'mtrying to figure that out. So I'm
open Tuesday through Sunday, UM UMTuesday, Thursday and Tuesday, Tuesday,
(10:37):
Wednesday and Thursdays. I'm opening twoto nine Fridays and Saturdays. I'm open
too until I'm I'm cracking into theuntil until y'all get tired of cracking.
So all right, right back attwo to nine, all right, and
we're looking forward to the live musicweekends coming up starting next month, so
y'all checking it out, go backand make sure you check out the website
(11:00):
for all the details. Gonna bea fun time. Um, thank you
so much for what you bring toFatteville in that area. Like I said,
it's a nice, sweet place.It's clean, and it's a family
environment. You can bring the entirefamily right, absolutely, absolutely, I
love Fairville. I think them welcomingme, especially Mayor Ed Johnson. He
(11:24):
was the greatest. Yeah, heMayor ed Johnson. He insisted I call
him Ed, but I refuse.Mayor Ed. It was so instrumental in
helping me, you know, alongthe way. He insisted on doing my
ribbon cutting himself and everything. Imean, I've never I've never been surrounded
by you know, more loving andwelcoming, supportive people. Yeah, yeah,
(11:48):
I love him as well. He'ssuch a sweet man. You know,
you were talking about people that haveallergies, that have an untie just
may tell the story. She isallergic to craft. So we were always
see she loves my whole family lovescrabs, but she would you know,
they bob them by the bushels andshe's eating, eating, eating, and
she's scratching. So you know,I did for finally, so what is
(12:11):
going on? She's allergic? Ohmy god, finally finally she went and
got the shots, but she wasstill eating the crabs. She did not
stop eating her crap and she's stilleating them through this day. Well that's
why I sell it people, justlike that's why I cook it and sell
it. You know, I enjoyit, and I enjoyed people, you
(12:33):
know, um telling me, youknow how much they love it, you
know, especially people that love seafood, you know, and it's competitive the
way different people cook it. Andto have people tell you, oh my
god, this is the best thatI've ever had, you know that that
that that's awesome for me. Ilove it. Yeah, And it's the
(12:54):
same every time. So you're gonnaget good quality food every time. Yes,
Yes, that's what I've noticed.Again, very very sweet place is
intimate. You can bring the familyout, won't break the bank, and
we'll look forward to the entertained liveentertainment coming up starting in July. Looking
(13:16):
forward to it. It's going tobe an awesome thing. And thank you
for joining us, just taking outtime to let us know a little bit
about your business and joining us ontoday. We'll see you and Cracking Up
Crabs and Fayetville real soon. Thankyou so much for Miss Black. I
hope to see you soon. Allright now, if you love that seafood,
you've got to go and check outCracking Up Crabs. Look to be
(13:39):
a guest on our show. Youcan email me at Twine de Black at
the PG Network at org or goodNews at the PEG network dot org.
Watch the show via pg ntv onall digital streaming apps, or visit us
at pgntv dot org. We willsee you next time for some good news.
God bless y'all. Bye bye,
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