Fill up your Big Yellow Cup with Miss Ollie Dickey's famous iced tea or another drink by your choice. Drink: Coke (380 cal), Diet Coke (0 cal), Sprite (373 cal), Barq's Root Beer (426 cal), Fruit Punch (360 cal), Minute Maid Lemon Aid Light (60 cal), Dr. Pepper (400 cal), Coke Zero (0 cal), Odwalla Lemonade (533 cal), Gold Peak Tea Sweet (324 cal), Gold Peak Tea Unsweet (0 cal)
Satisfy your sweet tooth with one of our assorted dessert options - including Pecan Pie.
Chocolate Chunk Cookie
Milk chocolate chunks in a golden brown cookie.
Pecan Pie Slice
A delicious combination of a buttery crisp pastry w/ a rich & chewy filling that is loaded w/ toasted pecans.
Roasted pecans, semi-sweet chocolate chips blended into a buttery cookie style brownie.
Pecan Pie Whole
Order a delicious Pecan Pie.
Served with a Kid's drink and side. Don't forget - Kids Eat Free on Sundays.
Includes meat and side by your choice together with Lil' Yellow Cup and roll. Meat Choice: Kid's Pulled Pork (256 cal), Kid's St. Louis Style Pork Ribs (213 cal), Kid's Beef Brisket (281 cal), Kid's Chicken Breast (83 cal), Kid's Polish Kielbasa Sausage (288 cal), Kid's Polish Jalapeno Cheddar Kielbasa (288 cal). Individual Side Choice: Cabbage Slaw (173 cal), Mac & Cheese (150 cal), Idaho Russet Potato Salad (161 cal), Asiago Cheese Creamed Spinach (153 cal), Caesar Salad (107 cal), Baked Potato Casserole (172 cal), Barbecue Beans (168 cal)Bacon & Onion Green Beans (41 cal), Fritos the Original Corn Chips (320 cal), Lay's Barbecue (230 cal), Lay's Classic (160 cal)Lay's Sour Cream & Onion (230 cal). Kid's Drink Choice: Coke (190 cal), Diet Coke (0 cal), Sprite (186 cal), Barq's Root Beer (213 cal), Fruit Punch (180 cal), Minute Maid Lemon Aid Light (30 cal), Dr. Pepper (200 cal), Coke Zero (0 cal), Odwalla Lemonade (266 cal), Gold Peak Tea Sweet (162 cal), Gold Peak Tea Unsweet (0 cal).
Just the meat for the purists, served with two dinner rolls. Meat Choice: Chicken Breast (444 cal), Jalapeno Cheddar Kielbasa (1539 cal), Polish Kielbasa Sausage (1539 cal), Pulled Pork (1370 cal), Sliced Beef Brisket (1500 cal), Chopped Beef Brisket (1500 cal), Half Rack of St. Louis Style Pork Ribs (1279 cal), Full Rack of St. Louis Style Pork Ribs (2558 cal). Sauce Choice: Original Barbecue Sauce (131 cal), Spicy Barbecue Sauce (139 cal), Sweet Barbecue Sauce (176 cal).
Choice of two meats (1 lb. each), three medium sides, six rolls and barbecue sauce. Meat Choice: Chicken Breast (444 cal), Jalapeno Cheddar Kielbasa (1539 cal), Polish Kielbasa Sausage (1539 cal), St. Louis Style Pork Ribs (1370 cal), Pulled Pork (1370 cal), Sliced Beef Brisket (1500 cal), Chopped Beef Brisket (1500 cal). Medium Side Choice: Caesar Salad (255 cal), Baked Potato Casserole (690 cal), Barbecue Beans (674 cal), Bacon & Onion Green Beans (166 cal), Cabbage Slaw (692 cal), Mac & Cheese (600 cal), Idaho Russet Potato Salad (644 cal), Asiago Cheese Creamed Spinach (612 cal), Fritos the Original Corn Chips (640 cal), Lay's Barbecue (460 cal)Lay's Classic (320 cal), Lay's Sour Cream & Onion (460 cal). Sauce Choice: Original Barbecue Sauce (525 cal), Spicy Barbecue Sauce (557 cal), Sweet Barbecue Sauce (704 cal).
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.