"This isn't the Dickey's of the past, but it still has its charms. The new location was bustling during our visit, and the service was both quick and friendly. The brisket was cooked to perfection, while the jalapeño cheddar kielbasa and pulled pork were a bit dry. The beans and potato salad were tasty, but the creamed spinach could use a little more spinach. On the other hand, the coleslaw was spot-on. While the cleanliness of the tables could use some improvement, the bathrooms were impeccably clean. Overall, I’m sure Dirty Dude will return.
Here's a brief historical note: Dickey's Barbecue Pit is a classic American success story. Founded in 1941 by Travis Dickey, a World War II veteran, the first Dickey's Barbecue Pit opened in Dallas, Texas. Travis was a true Texan known for his storytelling and passion for authentic, slow-smoked barbecue. Initially, it was a family-run business with Travis at the grill and Miss Ollie Dickey serving sandwiches. To help cover startup costs, they rented out space on the restaurant sign, and the menu featured a limited selection of beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk, and sodas.
In 1967, his sons Roland and T.D. took over the business, continuing their father’s tradition of quality hickory-smoked meats. Under the leadership of the Dickey brothers, the restaurant expanded in the Dallas-Fort Worth area and gained fame throughout Texas for its delicious hickory-smoked barbecue, popular catering services, and the iconic Big Yellow Cups. Franchising began in 1994 as loyal customers expressed the desire for more locations. Today, with nearly 600 restaurants across 43 states, Dickey's continues to thrive thanks to its dedicated patrons.
The brand has evolved significantly since the days of Travis Dickey's first restaurant, but some things remain unchanged. Dickey's Barbecue Pit still slow-smokes all its meats on-site, just as they did back in 1941. The current menu features beef brisket, pulled pork, St. Louis-style ribs, Polish sausage, and more."
