"Not the Dickey's of old but, still good. This new little location was busy throughout our visit. Our service was fast and friendly. The brisket was done perfectly. The jalapeno cheddar kielbasa was a bit dry along with the pulled pork. The beans and potato salad is good, the creamed spinach really needs more spinach, the slaw is perfect. The cleaning of the tables could be kept up a bit better however the bathrooms where spotless. Cheers, I'm sure Dirty Dude will visit again. History lesson; Dickey's Barbecue Pit is a true American success story. In 1941, Travis Dickey, a World War II veteran, opened the first Dickey's Barbecue Pit in Dallas, Texas. Dickey was a true Texas character blessed with the gift of gab and the love of authentic, slow-smoked barbecue. In the beginning, Dickey?s Barbecue Pit was truly a family operation with Travis working the block and Miss Ollie Dickey serving sandwiches. Space on the restaurant 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 and T.D. Dickey took over the business in 1967, continuing their father?s legacy of quality, hickory smoked signature meats. Under the direction of the Dickey brothers, Dickey?s Barbecue Pit expanded throughout the Dallas Fort Worth area and quickly became known throughout Texas for mouthwatering hickory-smoked barbecue, popular catered events and the iconic Big Yellow Cups. Franchising began in 1994 after loyal guests and barbecue fanatics demanded more locations. Today with nearly 600 locations in 43 states, loyal guests are what keep Dickey?s thriving in every community. The brand has come a long way from Travis Dickey?s first location. But, some things never change. Dickey?s Barbecue Pit still slow smokes all meats on-site just the same way they did in 1941. The menu features beef brisket, pulled pork, St. Louis style ribs, polish sausage, spicy"
