“I GOT FIRED MY FIRST DAY.”

A dubious start indeed for Doug Fincher Jr. as he looks back on a lifetime of barbecue.

“I was about five or six and I didn’t hang the tray right on the car door. The food ended up all over the customer. My dad sent me home, which was next door. I came back the next day and I never made that mistake again.”

Fincher’s Barbecue was started two times in 1935. The first effort was made by Doug Jr.’s grandfather, Arthur. He bought a stand, but after three months, it burned to the ground. His son Doug, or “Dude” as he was better known, reopened it on the same ground where the original Fincher’s Barbecue stands today, on Route 41. That used to be the main road to and from Florida, before I-75 was built. Arthur then reopened his own place on Columbus Road. It was taken over by Dude’s brother, Raymond, and remained open until 2002. (Image 45)

Image 45

Fincher’s Barbecue has the unique distinction of being the “first barbecue in space.” Space Shuttle astronaut Sonny Carter was a high school classmate of Doug Jr., as well as a huge fan. At a reunion, Doug jokingly mentioned, “Why don’t you take some up there with you.” Sonny said that he’d see what he could do.

Doug sent him a shoulder and some sauce and the NASA scientists freeze-dried it, giving new meaning to the term “take out.”

Doug Jr. went to Georgia Southern in Statesboro for three years before he decided that barbecue was going to be his life.

His wife Alice, who was also his high school sweetheart, graduated from Georgia Southern, and was all set to embark on a career as a teacher, but she never made it to school.

“We were due to get married in October, and right after graduation, Doug’s mother told me to come over and help out. I’ve been here ever since.” (Image 46)

Image 46: Fincher’s Barbecue 3947 Houston Avenue • Macon, GA 31206 • (478)788-1900

That is a very believable story, since several non-family employees have worked for the Fincher’s for over thirty years.

Doug III has followed in his father’s footsteps. Having too much fun at the University of Georgia, he ended up finishing his business degree at nearby Mercer. After graduation, he started to work full time. Doug III is looking to expand the business beyond their four locations in and around Macon, and get their sauce in stores. Maybe he can establish the first barbecue joint on the moon. (Image 47)

Image 47

FINCHER’S DEEP-FRIED SKINS

pork skins and oil

After the ham or shoulder has smoked for 8 to 12 hours scrape the fat.

In a deep fryer, heat the oil to 375 degrees.

Fry skins until they float or until they stop bubbling. Flip over and fry until that side no longer bubbles.

Remove from oil and let sit for 10 minutes. Skins will harden. Break up and eat.