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 eight kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket and pulled pork 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.
RW's BBQ satiates seekers of sauce with a menu of hickory-smoked meats, homemade spice rubs, and four made-from-scratch barbecue gravies. Owner Ron Wishna pit roasts butts and briskets for more than 12 hours and chicken and ribs for more than four, producing proteins so tender they swan dive off the bone into a savory side of sauce.
Every Tuesday and Friday night, the worn wood of the dance floor at Coyote Maverick is cleared, welcoming line dancers to strut their stuff. If dancers work up an appetite, they can snag a seat at a table and order from a menu of wings, burgers, and slow-smoked barbecue baby-back ribs. On Saturday evenings, live bands or DJs provide a country soundtrack for eaters and drinkers to tap their boots to.
Wrapped in the aromatic embrace of Zona Sul Churrascaria’s smoldering barbecue pit, up to four friends gather over unending portions of Brazilian meats, rice, and vegetables. Diners pile thick slices of meat onto their plates as they gaze in wonder at the crackling sirloin steaks and pork sausages skewered on spits over the flames. Beef ribs line up in rows as foursomes hammer out xylophonic bossa nova songs with their forks, and chicken thighs strut to samba beats on palate dance floors. A bountiful salad bar complements the orchestra of sizzling proteins with rice, green vegetables, and whole onions painted to resemble soccer balls.
BJ Ryan's BANC House satiates cravings for both fresh coastal catches and savory wood-smoked meats that exude Southern charm. The slow-smoked pulled pork calls to taste buds from the plate where it sits slathered in homemade sauce and dry rub, and savory shrimp and grits blend dry rub and cheddar flavors. The talented chefs pay a special tribute to fresh crab, which can be added to any entree, steaming dishes such as the Banc crab cake, dungeness, Alaskan king, or blue crabs, which come dressed in homemade roasted-garlic sauce, ginger caramel, or inner-harbor spice.
Not to be overshadowed by the succulent food, BJ Ryan's dark, varnished wood and black-lacquered furnishings effuse a low-key, yet carefully kept dining environment marked by old photos and broad chalkboards listing the day?s specials.
Whether beneath the thatched roof of the tiki hut or at an intimate table surrounded by bamboo shoots, Papaya Thai and Asian BBQ’s tropical themes pervade the eatery’s confines. The barbecue bar grants diners a front-row seat to watch chefs expertly grill marinated meats and veggies on wooden skewers, wielding the power of fire like Prometheus to cook beef to its tender best state. A variety of Thai tasting plates and main dishes include classics such as pad thai, sizzling chicken in a thai barbecue sauce, and skewered chicken satay. From the tiki bar, bartenders pour tropical drinks such as papaya thai-ritas made with sweet mango and nutty monkeys, an almond-rum-banana concoction the staff delivers to tables by way of swinging through the rafters.