Travis Dickey opened Dickey's Barbecue Pit in 1941. To keep things simple but delicious in the early days, he created a minimalistic menu with only seven items such as beef brisket and bottled milk. By the time the '60s rolled up in a Volkswagen van, Dickey's two sons had grown up and taken over the enterprise. Using their father's hickory-smoked recipes, they expanded the business from a single restaurant to a franchise. To this day, each location uses the same tried-and-true barbecue techniques employed by the founder all those years ago. From the original seven items, the menu has grown to include spicy cheddar sausage and complimentary ice cream as well as sides such as macaroni and cheese and jalapeño beans.
As visitors walk toward Petty's BBQ's storefront, they're surrounded in the aromas of slow-cooking meats and classic southern-style barbecue. At the origin of these scents stands the restaurant's grill master, who wields a pair of tongues and watchfully controls the outdoor smoker’s flame using only his mind. The experienced cook works culinary magic on beef, pork, and chicken, bathing the meat in custom blends of sauces.
Inside the eatery's casual dining space, servers load the slow-smoked meats onto plates or follow architectural blueprints to construct them into sandwiches. They also serve up classic sides such as corn bread and green beans.
Rounding out 15 months in the sports-bar scene, JT's Sportsgrille's menu entertains appetites with an ensemble of classic American dishes served in a family-friendly establishment. Dining duos can practice synchronized eating routines while digging into a starter of bottle caps—breaded and flash-fried jalapeños—or chowing down on avocado dip that, like a gambler in the desert, arrives at tables with hot chips. Pairs can snatch up an entree of 10 crispy wings dipped in one of 18 sauces, including italian, lemon-pepper, or jamaican, or bite into a third-pound Angus burger bejeweled with a customizable cavalcade of onions, cheeses, and mushrooms. The menu’s Big Dawg section (not valid during lunch) boasts a savory assortment of sweet and salty entrees, including shrimp tacos, sprinkled with cheddar and pico, and french toast that tickles taste buds with powered sugar, bacon, and witty anecdotes.