Each of the nearly 600 Dickey’s Barbecue locations is locally owned by their very own Pit Master who graduated from Dickey’s Barbecue University. “Barbecue is a true art form, starting with quality meats smoked to perfection, but it doesn’t stop there, “ said Renee Roozen, President of Dickey’s Barbecue Restaurants, Inc. “The passion of every local Pit Master hand crafting each sandwich from pit to plate is what makes our product truly authentic.” Each sandwich starts with a hand-rubbed protein smoked low and slow for up to 14 hours in store.
Dickey’s Barbecue Pit prides itself on authenticity, innovation and barbecue sauce, one store at a time. With roots in Dallas, Travis Dickey set out to perfect Texas-style barbecue. In 1941, Travis Dickey opened the first Dickey’s Barbecue Pit in Dallas, Texas.
Dickey’s BBQ Menu
Today, every location smokes all of their meats on-site at the restaurant the same way it was done in 1941. Dickey’s serves up beef brisket, pulled pork, ham, polish sausage, turkey breast and chicken, with an extensive array of home-style sides from jalapeño beans to macaroni and cheese. Buttery rolls are served with every meal along with the complimentary ice cream and dill pickles. And just like always, kids eat free on Sunday.
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