The Big Barbecue Sandwich is stacked high with our lip-smacking signature smoked meats topped with pickles, onions and barbecue sauce.
The Westerner Sandwich
Choice of 2 meats w/cheese.
Bakers and Salads
Giant Stuffed Baker
A baked potato topped with the condiments of your choice.
Giant Stuffed Baker with Meat
A baked potato filled with your favorite meat and topped with the condiments of your choice.
12 & Under Only. Includes 1 kid's 4 oz. side & a drink. Plate includes a roll.
Kids Meat Plate
Includes a meat and a side of your choice, together with Lil' Yellow Cup and a roll.
Our holiday feasts are heat & serve. Please allow time to prepare your meal according to our heating instructions.
The Complete Feast
Choose from Spiral Cut Ham, Smoked Turkey, Cajun Fried Turkey, or Prime Rib plus Cornbread Dressing, Gravy, Baked Potato Casserole, Green Beans with Bacon, and 12 Buttery Rolls. Serves 10-12. Heating required.
Choice of Smoked Turkey, Cajun Fried Turkey, Spiral Cut Ham, or Prime Rib plus Cornbread Dressing, Gravy, and 12 Buttery Rolls. Serves 8-10. Heating required.
Limited Time Offers
The MVP Sandwich
Tender pork burnt ends, smothered in tangy barbecue sauce made with Coca-Cola®, on a toasted brioche bun, atop cheddar cheese and pickles.
Triple Play Parfait
The perfect combination of dark chocolate cake made with Coca-Cola®, layered with cream and caramel sauce. Topped with fluffy whipped cocoa and chocolate shavings.
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.