The scent of oak-smoked barbecue and golden fried chicken drifts across Bulloch County like a Sunday memory that never fades. For nearly three decades, Uncle Shug’s Bar-B-Q and Uncle Shug’s Chicken Barn have been more than restaurants; they’ve been gathering places for families, students, and neighbors, woven into the fabric of everyday life.
“Twenty-nine years ago, I was hoping to get into the restaurant business,” said owner Stacy Underwood. “My daddy had been in the restaurant business, and my father-in-law had been in the restaurant business, so it was just kind of a natural fit for me.”
Following the Growth of a County
Originally starting the restaurant on West Main in Statesboro, across from Ellis Meats where Antoinette’s Cafe & Kitchen now resides, Underwood began his journey of turning Uncle Shug’s into one of the county’s go-to meal destinations.
As Statesboro expanded, so did Uncle Shug’s. When Bulloch County began building out its industrial park and Walmart distribution center along U.S. 301 South, Underwood recognized an opportunity.
“As good as my location was downtown, I knew it could be better down on 301,” he said. “We were there for 10 years downtown, and now we’ve been 19 years at that location on 301.”
Underwood’s vision of creating a restaurant staple in Bulloch County led him to open the Brooklet location in 2014. “It’s a good community down here, and they support us. Same way in Statesboro we support each other,” he said
Memories That Last Generations
When asked about his fondest memories, Underwood smiled.
“The best memories, I guess, are customers telling me how much they enjoy the food and the catering that we do,” he said. “I might have done somebody’s wedding rehearsal meal 25 years ago, and now they’ve got grown kids who come back here. That’s probably the best memories, just being part of people’s special days.”
From weddings to retirements and even funerals, Uncle Shug’s has been there to serve. “We want to put our best foot forward because it’s their special day, whatever the occasion is,” Underwood said.
Built on Family Recipes
The story of Uncle Shug’s is deeply tied to family. His father once ran a small barbecue trailer outside the Statesboro Mall, and his father-in-law’s fried chicken recipes became the foundation for the Chicken Barn.
“We took the Uncle Shug’s name from my daddy’s restaurant, and we took the fried chicken recipes from my father-in-law,” Underwood said. “People started asking if I could do barbecue catering, and that’s how it all started.”
Looking back, Underwood laughed about the trial and error it took to build the business from his first catering event to the signature dishes customers now love. Every step, he said, was part of the process of building a legacy in the community.
Twenty-nine years in the restaurant business have meant plenty of challenges. Like most small businesses, Uncle Shug’s has seen its share of obstacles, from recessions to the pandemic.
“During COVID, we couldn’t open up. There was no catering, but what kept us alive was takeout,” Underwood said. “Business was tough, but you just have to put your head down and work through it. Every dollar counts.”
The 2007-08 housing crisis was another trial. “Companies cut back on catering, and we were just building the 301 business. That was a real trying time. But by 2010, we started seeing daylight again,” he said.
Underwood considers it a blessing to have lasted this long, especially after watching so many Statesboro favorites close their doors. He leaned on veterans such as the owners of RJ’s, Franklin’s and Snooky’s for advice on everything from food prep to kitchen upkeep. “They had a wealth of knowledge,” he said. “I used to tease them that they’d forgotten more than I’ll ever know.”
Those lessons helped shape his leadership style. “Some of the main things I’ve learned are being more patient and trusting more,” he said. “I’m definitely more patient with people now than when I first started.”
The Secret Is Simplicity
For all its growth, the heart of Uncle Shug’s has never changed: simple, consistent Southern food. That commitment has allowed the restaurant to live in the hearts of Bulloch County for generations, leaving an everlasting impact on each customer.
“Here in the South, everybody’s grandma makes the best fried chicken,” Underwood said. “If grandma ain’t around, Uncle Shug’s can take that place.”
The barbecue, he added, is as pure as it gets. “The only seasoning we use on our chopped barbecue pork is the smoke of the oak wood. We don’t put any salt or apple or anything else. It’s all natural cooking. That’s what people taste.”
Everything is made from scratch, even the flour blend for fried chicken. “Our flour bags are custom-made with our recipe, so it tastes the same every single time,” Underwood said.
Looking to the Future
At 57, Underwood admits he’s thinking about the next chapter.
“What I’d like to see is somebody come in behind me,” he said. “I don’t have another 20 years in me, but I’d hate to see this kind of thing go by the wayside. I’d love for it to continue.”
Although his son has pursued a different career path and isn’t interested in taking on the restaurant after watching the long hours it required, Underwood hopes the Uncle Shug’s legacy will live on in some form.
For now, he remains grateful. “I just want to thank everybody for their support,” Underwood said. “Without the community, we couldn’t have made it 29 years. I’ve enjoyed the friendships we’ve made over the years. I feel blessed to still be here.”
