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Dickeys Barbecue Pit
1001 N Interstate 35 E
Desoto, TX 75115
Uber
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Menu
Sandwiches
Make it a Plate: Fritos the Original Corn Chips + $2, Lay's Barbecue + $2, Lay's Classic + $2, Baked Potato Casserole + $2, Barbecue Beans + $2. Add-ons: Original Barbecue Sauce + $0.50, Extra Pickles + $0.50, Extra Onions + $0.50, Add Cabbage Slaw Topper + $0.50, Add a Rib + $2
Chicken Breast Classic Sandwich
$6.50
Marinated smoked chicken on a toasted brioche bun
Chicken & Cheese Classic Sandwich
$7.99
Marinated smoked chicken, Tillamook cheddar cheese on a toasted brioche bun
Plates
Add-ons: Original Barbecue Sauce + $0.50, Extra Pickles + $0.50, Extra Onions + $0.50, Add Cabbage Slaw Topper + $0.50, Add a Rib + $2
2 Meat Plate
$16.79
Choose your favorite combination of two slow-smoked meats served with two sides and a roll
3 Meat Plate
$19.18
Choose your favorite combination of three slow-smoked meats served with two sides and a roll
Local Favorites
Bangers & Mash Stack
$6.95
Jalapeño Cheddar Kielbasa with baked potato casserole
Racetrack Westerner
$8.50
Chopped beef brisket & pulled pork, sprinkled with rib rub, topped with creamy cabbage slaw & cheddar
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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.