Dickey's Barbecue Pit may have expanded into hundreds of franchises throughout the country since first opening in Dallas in 1941, but each restaurant's dedication to creating the best Texas-style smoked meats remains the same as the original's. Every new franchise goes through a training process called Barbecue U, where owners learn the ins and outs of food preparation and customer service as founder Travis Dickey practiced more than 70 years ago. And considering two of Travis's primary tenets were authenticity and barbecue sauce, it's not surprising that both of those things rank high on Barbecue U's curriculum.
Yet despite all these other points of focus, pit-smoked meats—from beef brisket to fall-off-the-bone pork ribs—are still the core of what makes Dickey's great. Because these tried-and-true staples never fail to keep customers coming back for more, Dickey's changes very little about its menu. In fact, the first major change in 50 years happened just recently: a spicy cheddar sausage intended to be a limited-time offering was so popular that it was inducted onto the menu permanently. Aside from that, Roland Dickey, Jr. (Travis's grandson) stays true to his family's original vision, aiming for a friendly, down-home ambiance where guests can help themselves to free extras such as buttered rolls, soft-serve ice cream, and breathable oxygen.