In 1941, Travis Dickey opened the first Dickey’s Barbecue Pit in Dallas, Texas. The menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas. Today, Dickey’s serves up beef brisket, pulled pork, ham, polish sausage, turkey breast and chicken, with an extensive array of home-style sides from jalapeno beans to macaroni and cheese. Buttery rolls are served with every meal along with complimentary ice cream and dill pickles.
Every location still smokes all of their meats in the restaurant—the same way it was done in 1941, without any shortcuts.
The Texas-based franchise is committed to exceptional barbecue at a great price.
The loyal patrons are what keeps Dickey’s thriving in every community. Barbecue is a regional cuisine in mostly southern states, but Dickey’s Barbecue Pit is changing that one restaurant at a time. As it continues to expand from coast to coast, customers are wooed by the home-style flavor and family friendly atmosphere.
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