Sandwiches and plates come piled high with sliced beef brisket, tender pork ribs, and spicy Cheddar sausages slow-smoked in house
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. Travis smoked all of his meat in house, a practice that put his eatery on the map.
The menu has expanded since Travis’s time at the Barbecue Pit, offering plates and sandwiches loaded with nine kinds of barbecued meats, including spicy Cheddar sausages, pork ribs, Polish sausage, and Texas-style beef brisket that’s chopped to order. Homestyle sides such as jalapeño beans and fried okra bring a hearty bite of southern hospitality to any order. Meanwhile, baked potatoes come 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.
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Dickey's Barbecue Pit
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