Choose a sauce: Original Barbecue Sauce, Spicy Barbecue Sauce, Sweet Barbecue Sauce. Choose a bread: Dinner Roll, Texas Toast, Cornbread Muffin. Choose a side: Cabbage Slaw, Mac & Cheese, Asiago Cheese Creamed Spinach, Caesar Salad, Baked Potato Casserole.
Pulled Pork Plate
Slow-smoked and rubbed with our Dickey's rib rub, served with 2 sides and a roll.
Beef Brisket Plate
Slow-smoked and rubbed with our Dickey's rib rub, served with 2 sides and a roll. Choose a style: Sliced, Chopped.
Choose a sauce: Original Barbecue Sauce, Spicy Barbecue Sauce, Sweet Barbecue Sauce.
Pork Classic Sandwich
Pulled pork sandwich, sprinkled with rib rub.
Beef Brisket Classic Sandwich
Includes a choice of chopped or sliced delicious slow-smoked brisket on a brioche bun. Choose a style: Chopped, Sliced.
Signature baked beans with a smoky pork flavor.
Finely diced cabbage seasoned with a tangy sweet coleslaw dressing.
Gallon of Tea
Named after the Dickeys family matriarch, Miss Ollie, a classic and refreshing companion to delicious barbecue. Choose a style: Gold Peak Sweet, Gold Peak Unsweet.
Big Yellow Cup
Fill up your Big Yellow Cup with Miss Ollie Dickey's famous iced tea or another drink of your choice. Choose a drink: Coke, Diet Coke, Sprite, Barq's Root Beer, Fruit Punch.
Bakers and Salads
A big ole spud filled your favorite toppings of bacon, cheddar, onions and sour cream,
Giant Baker with Meat
How do you possibly improve upon on our Giant Baker? Add your favorite Dickeys slow-smoked meat along with your choice of bacon, cheddar, onions and sour cream. Choose a meat: Sliced Beef Brisket, Jalapeno Cheddar Sausage, Pulled Pork, Chopped Beef Brisket, Polish Kielbasa Sausage.
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. Space on the restaurant's sign was rented out to help pay the start-up costs for the restaurant and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.
Brothers Roland Dickey and T.D. Dickey, Jr. took over the business in 1967, continuing their father's legacy of quality, hickory-smoked signature meats. Under the direction of Roland and T.D., Dickey's Barbecue Pit expanded throughout the Dallas/Fort Worth area and became a staple in North Texas culture.
Franchising began in 1994 to overwhelming success, maintaining quality and consistency, while carefully pushing growth. Roland Dickey, Jr. became President of the company in 2006, continuing the family tradition
Dickey's believes that the success of a franchise depends on quality food, recruiting the right owner-operators and providing an in-depth support system. The initial stage of franchise support begins at Barbecue U, an intense, three-week training session where owner-operators learn how to run the restaurant from open to close.
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.
Recently Dickey's introduced the first menu change in 50 years with Spicy Cheddar Sausage. Originally created as a limited-time option, Spicy Cheddar Sausage debuted nationwide in February 2011 to rave reviews and recently became a permanent fixture.
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.