When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.
The menu has expanded since Travis?s time behind the grill, offering plates and sandwiches that brim with nine kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket that?s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalape?o beans and fried okra; dill pickles; and free ice cream with every meat plate.
Charlie's Pit Bar B Que has been a fixture in the area since 1988. Its menu features, of course, barbecue. Specifically, the cooks behind the scenes prepares boneless wings, pulled pork dinners, and sliced brisket, among others.
Hickory House Ribs is named for its signature racks of baby-back ribs, a combination of high-grade meat imported from Denmark and specialty sauce made in-house. The ribs have claimed numerous awards and accolades for their succulent flavor, which begins with pork ribs from hogs fed all-natural and lean diets. The ribs then spend hours slow-smoking in a combination of hickory and oak. Once they get to Hickory House Ribs, chefs coat them in thick housemade sauce, made from scratch. The restaurant also serves up other classic barbecue fare, from certified Angus steaks to smoked pork shoulder. Each kind of barbecued meat is seasoned and smoked daily, and served with baked beans and coleslaw each made fresh every day.
Named Denver's best barbeque by CBS Denver in 2010, Big Papa's BBQ specializes in slow smoked ribs, brisket, and sausage, as well as authentic Southern side dishes and homemade desserts. Turn on mouth spigots with Big Papa's BBQ meat-filled Denver menu or Littleton menu, both of which feature hickory smoked selections from the restaurants' mobile smokers. Load a sturdy plate with a pound of brisket ($11.95), half a pound of pork ($6.45), or half a pound of hot links ($6.45), and ask for an accompaniment of hearty sides ($1.95 per serving, $3.95 per pint), such as four-cheese mac and cheese, sweet potato casserole, Southern style cole slaw, BBQ beans, or fried okra. Feast on the fins of deep-fried catches with a catfish po'boy sandwich ($7.45+), or share an appetizer of catfish nuggets ($7.95) battered in corn meal and served with tartar sauce and hush puppies to replicate the traditional underwater canapés used by Sirens to lure sailors to their watery graves.
The OiNKs! menu modernizes classic barbecue with five original sauce recipes, produce from sustainable farms, and meat that’s always antibiotic free and usually from free-range livestock. Before being pulled apart by your mouth's masticators, each meat slab is rubbed in OiNKs! special rub and slow-smoked over pecan wood. Palatable proteins, including brisket, chicken, pork, and tofu ($3.99 1/4 lb., $6.49 1/2 lb., $12.49 full lb.), relax in a barbecue bubble bath of your choice: sweet traditional, tangy mustard, peppery vinegar, hot three-pepper blend, or a brand-new Kansas City-style sauce. Or opt for a St. Louis–style rack of spare ribs ($5.49 1/4 rack, $10.49 1/2 rack, $19.99 full rack). Specialty sandwiches, such as the Blue Brisket with bacon and blue cheese ($8.49), fill up hungry hands and are served with your choice of side, including hearty fried okra or the lighter nutty coleslaw or spicy green-bean salad. Soul-soothing desserts, such as a cinnamon-pecan tartlet ($2.49), are baked each morning.