My2cent

Buford, GA

#63 Nov 30, 2011
I will stick with Hudson's. I am not a fan of these chain franchise BBQ joints. Someone asked about Jim N Nicks. Too expensive to me, and the food is not all that great. I do like those little corn muffin things they give ya, but the BBQ is so so.

Since: Nov 11

Location hidden

#64 Nov 30, 2011
My2cent wrote:
I will stick with Hudson's. I am not a fan of these chain franchise BBQ joints. Someone asked about Jim N Nicks. Too expensive to me, and the food is not all that great. I do like those little corn muffin things they give ya, but the BBQ is so so.
Don't knock it till you try it. It's a family owned and operated concept. Less than 10 years ago, Shane's was smaller than Hudson's. Hard to imagine now. I used to eat Hudson's as a kid and was not a fan. I'm picky and don't like any fat. Shane's pork and ribs are very lean and the sauce is perfect

Since: Jun 07

D'ville, GA

#66 Dec 1, 2011
S'more BBQ, sounds like some mixture of graham crackers, marshmallows, chocolate, and pork....

Since: Aug 09

Villa Rica

#67 Dec 1, 2011
My2cent wrote:
I will stick with Hudson's. I am not a fan of these chain franchise BBQ joints. Someone asked about Jim N Nicks. Too expensive to me, and the food is not all that great. I do like those little corn muffin things they give ya, but the BBQ is so so.
Haha, there's no comparison between Hudson's and Jim N Nick's as far as taste is concerned. Hudson's shouldn't even be considered a BBQ place, its a restaurant that has BBQ on the menu. There's nothing wrong with that, but to even compare it to real BBQ places, even chains like Shane's and Jim N Nick's, is an insult to BBQ. As far AA price is concerned, you're right, it is pricey, but the portions justify the price.
Sean

United States

#68 Dec 1, 2011
i make the best bbq but i only cook at festivals and for friends . However if the engineering field slows down and a proper location becomes available i may open a carryout restaurant.
Damn these chains and their plastic products.

Since: Jan 10

Location hidden

#69 Dec 1, 2011
Sean wrote:
i make the best bbq but i only cook at festivals and for friends . However if the engineering field slows down and a proper location becomes available i may open a carryout restaurant.
Damn these chains and their plastic products.
So, how does one become a friend...
:)

Since: Dec 11

United States

#70 Dec 1, 2011
KingaKongo wrote:
<quoted text>
Oh, I'm sorry TGVR, you're absolutely right. All ribs are smoked on-premises, not just in Ga..... but everywhere in America.. You are eating authentic ribs wherever you go. Food service companies that stock restaurants deliver whole or half hogs and then they are butchered by the high school kids that work in the kitchen of each restaurant. Yeah, that's how it works. Sorry I got it all wrong in my original post. Next time you go out for BBQ, ask the waitress how many hours the kitchen staff smoked the ribs before you got 'em. She'll confirm they were smoked all day long... 10 hours at least. When you get your ribs at lunch, you'll appreciate knowing the kids got up before school to start smok'in 'em.
i don't know kingo but he's right. Unless you see a smokehouse or smoker the ribs are pre packaged. The reason the small places look like a hole is from the smokin soot.

Since: Dec 11

United States

#71 Dec 1, 2011
You have to love all this bbq and barbacrap talk. The D' needs to just go ahead and have a cookoff . I'd be shocked if any local business proved to be the best aa opposed to one of us local cookers.
Patty Mayonnaise

Douglasville, GA

#72 Dec 3, 2011
pr4mnspro wrote:
You have to love all this bbq and barbacrap talk. The D' needs to just go ahead and have a cookoff . I'd be shocked if any local business proved to be the best aa opposed to one of us local cookers.
You know, dville does have a chili cookoff. Maybe a BBQ cook off would be just the thing :)
chilidog

Miami, FL

#75 Dec 4, 2011
pr4mnspro wrote:
You have to love all this bbq and barbacrap talk. The D' needs to just go ahead and have a cookoff . I'd be shocked if any local business proved to be the best aa opposed to one of us local cookers.
then when will douglasville have a METH COOK OFF?
Wayne

Lithia Springs, GA

#76 Dec 5, 2011
Shane wrote:
<quoted text>
Shane's BBQ is rubbed, smoked, and pulled on sight every day. We smoke it for 12 hours.
So the Shanes in the malls have big pits to smoke ribs? Then why isn't there smoked smell in the mall like a real BBQ pit restaurant? The BBQ sauce that TQ use is not the house made that will be used at S'more, its not hard to use a real smoker just gotta keep temp just right for the time you want to cook the ribs... but all the BBQ or a place that servers ribs that I worked atgot in raw ribs and rub and smoke them.
Wayne

Lithia Springs, GA

#77 Dec 5, 2011
spitfire2 wrote:
S'more BBQ, sounds like some mixture of graham crackers, marshmallows, chocolate, and pork....
If you don't get the name "S'more" then you need to go back up north wher you came from, down south when we eat something we like we say " I want S'more of that" get it?.......now go!
anon

Douglasville, GA

#78 Dec 5, 2011
Cool, I hope the night envrionment is ok. Something different than taco mac Buffalo wild wings to go grab a beer at night would be cool.

Since: Aug 09

Villa Rica

#79 Dec 5, 2011
When is S'more going to open? If its already been posted I apologize, I'm too lazy to go back and read the first several posts.
Patty Mayonnaise

Douglasville, GA

#80 Dec 6, 2011
[QUOTE who="TGVR
"]When is S'more going to open? If its already been posted I apologize, I'm too lazy to go back and read the first several posts.[/QUOTE]
Its already open!
Bugs

Douglasville, GA

#81 Dec 6, 2011
Patty Mayonnaise wrote:
<quoted text>
Its already open!
When did it open? I was by last week and it still said 'coming soon'.
Westside Girl

Dallas, GA

#82 Dec 6, 2011
These "BBQ" restaurants around here are a joke. People obviously have never had good food around here. Hudsons? Get real and Williamson Bros? maybe 20 years ago. There restaurants around here are pitiful!

Since: Aug 09

Villa Rica

#83 Dec 6, 2011
Bugs wrote:
<quoted text>
When did it open? I was by last week and it still said 'coming soon'.
I thought I saw the "coming soon" sign just this past weekend. If it is open I'm going to try to stop in one day this week. Looking forward to trying it out.

Since: Jan 10

Location hidden

#85 Dec 6, 2011
Smiles wrote:
I go to Alpharetta and North Atlanta to eat good food.
Douglasville needs to get professional
Where, specifically? Would you include Milton (north of Alpha) in your area of expertise?
Wayne

Lithia Springs, GA

#86 Dec 6, 2011
it was schedule to open Fri.the 9th it has been pushed back to the week after...as of 12/6 it isn't open

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