What You'll Get
According to folk etymologists, the term barbecue is derived from the French barbe coup, referring to the annual pig-picking commemorating the infamous Bearded Rebellion. Celebrate saucy beards with today’s Groupon: for $7 you get $15 worth of barbecue fare and drinks at Dickey's Barbecue Pit on Taylor Street.
Since 1941, the Dickey family has been churning out Texas-style barbecue and tasty family-style sandwiches, sides, salads, and baked taters. Dickey’s lets customers choose off its menu of USDA-prime meats—all cooked slowly to smoky perfection over a hot-hickory fire-pit every night—including southern pulled pork, tender turkey breast, and Virginia-style ham. Start by slamming a quick cow workout with some sliced-beef brisket on the big barbecue sandwich, served with pickles, onions, and Dickey's famous sweet-and-spicy barbecue sauce, which took three years, two fist-fights, and one small kitchen fire to develop ($5). Otherwise, go with the Quarter plate, a 1/4-pound of your favorite meat served with pickles, onions, a roll, and two other homestyle sides ($7 total, sides $1.50 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 ($4.50).
The original Dickey’s debuted 60 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 130 locations in 35 states, working hard to fulfill its goal of serving the tastiest barbecue around.
The Fine Print
Promotional value expires Sep 28, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 4 or more. Limit 1 per visit. Dine-in and carryout only. Not valid toward alcohol. Must purchase a food item. 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 1941, he served only two meats: beef brisket and pit ham. His sons eventually took over the reins of the restaurant and expanded its selection in 1967, and since then, the menu has hardly changed, except that it needs a pair of bifocals to read itself. The cooks at Dickey’s Barbecue Pit slow-smoke and season their signature meats onsite, including the Texas-style chopped beef brisket, southern-style pulled pork, barbecue honey ham, and spicy cheddar sausage. Diners can devour meats by the pound, or in a sandwich served with onions, pickles, and the requisite sauce.