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Dickey's Barbecue Pit
1212 El Camino Real
San Bruno, CA 94066
Uber
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Menu
Classic Sandwiches
Our slow smoked meat served on a toasted brioche bun
The Fancy Pork Sandwich
$6.95
Pulled pork with creamy cabbage slaw, sprinkled with rib rub
Just The Pork Sandwich
$6.95
A pork's butt. No wait. Pork butt (pulled pork perfection)
Butcher Tacos
Served on a flour tortilla. Includes taco sauce on the side
The Fancy Pork Taco
$2.50
Pulled pork with creamy cabbage slaw, spinkled with rib rub
Beefy Mac Taco
$2.50
Slow smoked beef brisket with creamy mac and cheese
Meat Plates
Meat Plates are served with various meat options, 2 savory sides and 1 dinner roll. Onions and Pickles are optional. Meat Choices: Pulled Pork, Beef Brisket, St.Louis Style Pork Ribs, Chicken Breast, Polish Kieibasa Sausage. Savory Sides: Cabbage Slaw, BBQ Beans, Potato Salad, Caesar Salad, Green Beans (w/ Bacon & Onions)
1 Meat Plate
$11.95
Choice of 1 Meat, 2 savory sides and 1 dinner roll. Onions & Pickles are optional and provided upon request
2 Meat Plate
$13.95
Choices of 2 Meats, 2 savory sides and 1 dinner roll. Onions & Pickles are optional and provided upon request
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General Info
Payment Types
All Major Cards
Cuisine
BBQ
Meals
Lunch
Dinner
About Us
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.