Sides: Waffle Iron Fries, Creamy Coleslaw, Caesar Salad, Fried Onion Tanglers, Green Beans with Bacon, Creamy Dill Potato Salad, Barbecue Beans, Jalapeno Beans, Fried Okra, Mac & Cheese, Baked Potato Casserole, Chips, Asiago Cheese Spinach
The 1 Meat Plate
Choose one meat along with two delicious home style sides. Comes with a buttered roll. Meat Choice: Sliced Beef Brisket, Texas Style Chopped Beef Brisket, Southern Pulled Pork, Marinated Chicken Breast, Old Recipe Polish Sausage, Spicy Cheddar Sausage
The Rib Plate
The rib plate comes with two delicious home style sides comes with a buttered roll
Bakers and Salad
Toppings: Butter, Sour Cream, Bacon Bits, Cheddar Cheese, Green Onion
Giant Stuffed Baker
A baked potato topped with the condiments of your choice
Beef And Cheese Baker
A baked potato filled with chopped brisket and cheese then topped with fried onion tanglers and the condiments of your choice
Meat by the Pound
Sliced Beef Brisket
Slow smoked over hickory and rubbed with our famous Dickey's old barbecue rub
Southern Pulled Pork
Slow smoked and rubbed with our rib rub to create a juicy smoky flavor
Crispy bits of potato with a bold taste. Choice of original, barbecue, or jalapeno cheddar
Finely diced cabbage with a tangy sweet coleslaw dressing
Roasted pecans, semi-sweet chocolate chips blended into a buttery cookie style brownie
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.