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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region.

< Back to Oral History project: Georgia BBQ


Buford Hudson & Scott Hudson

Buford Hudson started working in barbecue when he was in the eighth grade. At that young age he commuted from his hometown of Douglasville 30 miles east to Atlanta to work at the Old Hickory Barbecue, owned by brothers Winton and Willy Wallace, who taught him how to serve customers and cook pork shoulders. In 1971, Buford opened Hudson’s Hickory House with the same menu of hickory-smoked pork shoulder, beef, chicken, ribs, and signature Brunswick stew. More than 30 years later, Hudson’s is a local institution. Many dishes are handmade to order. The menu has expanded over the years as Buford keeps a keen ear for his customers’ wants. He now offers hot dogs, steaks, house-made vegetable soup, and a Hudson’s creation called “Hickory Fries,” French fries under cheese under pork under house-made ranch dressing. But pork plates and sandwiches are still their signature items. In their spirit of excellent customer service, you can get your pork anyway you like: pulled, chopped, inside meat or outside meat. But you can only get shoulder.

Date of interview:
2010-11-12 00:00

Ashley Hall

Ashley Hall

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


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