History of Dickeys Barbecue Pit
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.
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 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. As it continues to expand from coast to coast, customers are wooed by the home-style flavor and family friendly atmosphere.
Today, every location smokes all of their meats on-site at the restaurant the same way it was done in 1941. Dickey's serves up beef brisket, pulled pork, ham, 2 types of sausage, turkey breast and chicken, with an extensive array of home-style sides from jalapeño beans to macaroni and cheese. Buttery rolls are served with every meal along with the complimentary ice cream and dill pickles. And just like always, kids eat free on Sunday.