Redeemed January 11, 2012
Redeemed January 4, 2012
Redeemed January 3, 2012
What You'll Get
Barbecue is a distinctly American art form, much like jazz music and feigning an understanding of jazz music. Celebrate patriotic cuisine with today’s Groupon: for $7 you get $15 worth of Texas-style barbecue fare and drinks at Dickey's Barbecue Pit in Overland Park.
Dickey’s menu of USDA-prime meats, including southern pulled pork, tender turkey breast, and Virginia–style ham, are all slowly cooked to smoky perfection over a hot hickory fire pit every night. Fill vacant tummy tracts with a big barbecue sandwich ($5), a bread-walled utopia in which meaty sliced-beef brisket peaceably coexists with pickles and onions smothered in Dickey's famous sweet-and-spicy barbecue sauce, a tangy ambrosia that took three years, two fist fights, and one small kitchen fire to develop. Alternately, delectate the Quarter plate, a quarter-pound of your favorite meat served with pickles, onions, a roll, and two other homestyle sides ($7.50 total; sides are $1.75 each when purchased separately). Choose from options such as fried okra, green beans with bacon, or mac 'n' cheese. Diners with more than one mouth to feed can play hot potato with a giant stuffed baker ($5.25), loaded with select meats, savory toppings, and sumptuous potato soul.
The original Dickey’s debuted 70 years ago, coincidentally on the last year Texas was dubbed America's Cleanest-Fingered State. Since this early success, Dickey's has expanded to more than 150 locations in 30 states and one moon of Saturn.
The Fine Print
Promotional value expires Dec 31, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table, limit 1 per bill. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Dickey's Barbecue Pit
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 jalapeño beans and fried okra, dill pickles, and free ice cream with every meat plate.