I made my second trip out to Hudson’s today for their famous barbecue. I didn’t see any of the bugs on the wall or rats on the floor must have been an off day for them. On the other hand I just went for the barbecue and stew. \r
The barbecue was typical pulled pork, very tender, with a good smoke ring and some bark mixed in. I like barbecue to be served without loading it up with the house sauce. That is the only way to know if the smoky flavor came from the cooker or a bottle of liquid smoke. The barbecue today was almost floating in a smoky, salty liquid. Their choices of barbecue sauce are very limited and mild. They call the place “Hudson Hickory House” but I couldn’t figure out how the hickory thing fits into the picture. I took a stroll around back after lunch to look for a wood pile and just as I suspected all I saw was a pile red oak. I guess they had already picked out all of the hickory for making the barbecue today.\r
The Brunswick stew was a little bland with a lot of mystery ingredients run through a grinder. I prefer to see a few chunks of barbecue pork and chicken as well as some potatoes, whole kernel corn and some chunks of tomato along with enough spice to give it a little tingle on the palate. \r
With all that said it is still some of the better barbecue and sweet tea in the Atlanta area.\r
more