DALLAS: Dickey’s BBQ Pit
4610 N. Central Expressway
Dallas, TX 75206
214-370-4550
Open Sun-Thur 11-8, F-Sat 11-9
www.dickeys.com/
I usually stay away from the big chains, especially the national ones, but I was told by a reputable source that Dickey's ribs were worth the trip. The original Dickey's location is only a few blocks from my house, so I decided to give it a try. This chain has come a long way from 1941 when it opened its first location at Highway 75 and Henderson in Dallas. This once quaint establishment has gone corporate. Even their own marketing video uses the term "fast-casual restaurant" rather than BBQ joint. Dickey's expansion plans will soon turn them into the McDonald's of BBQ (they currently have 179 locations nationwide) and their quality is on par with the golden arches. The sliced beef was pallid without any smoke flavor. I sucked on a slice of beef like a lollipop searching for some flavor that even whispered BBQ, but all I got was the flavor of roast...no...boiled beef. The ribs weren't much better. The meat was dry and had separated due to hours of storage. The meat had the flavor of cornbread and ham bones, but positively no smoke. I was beginning to think they ran out of wood, or maybe a panel of experts told them that fast-casual customers don't like the smell of smoke.
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I suspect that Dickey's BBQ Pit in Meridian Idaho does not, in fact have a BBQ Pit. It would be better named "Dickey's Pitless BBBQ." I have never seen smoke from a grill or even seen a grill at this establishment. Could it be that the food is pre-cooked and warmed to order? Please tell me I am not correct on this however I have not seen proof otherwise.
ReplyDeleteIf there are other Dickey's in the area, they may use a commisary to cook food and distribute it to the area stores. I'm not sure if this is how they operate up in Idaho, but it's a possibility.
ReplyDeleteI have been to some Dickey's that were absolutely delicious, smoke and all. Love their green beans. The one that used to be in Ft. Collins, CO went out of business due to not paying their taxes many years back. Too bad. They were the best. There is still one in an outdoor food court on Santa Fe street in Denver, CO that I feel is pretty good. Another place to try if you are ever in the No. Colorado area is Nordy's by the Budweiser Event Center between Loveland and Ft. Collins. It is very good and definitely has some smoke to it. Sauces are all good too. Willy beans are tasty too.
ReplyDeleteWell, the soft-serve sure is good at Dicke's #1. Not DQ quality, but better than most Chinese restaurants.
ReplyDeleteThe Dickey's around here (Tarrant County) are really tasty. I was hesitant at first because I'm not a fan of big chains, but I think they stayed true to their food and didn't lose anything when they expanded. McDonald's of BBQ?? Not hardly. :) I like it!
ReplyDeleteDickey's does use a real barbecue pit in every restaurant and every location. They have since 1941. The Pits now are a 'Southern Pride' brand pit and they still use real hickory wood; the older restaurants use an 'Ole Hickory' brand pit also with Hickory wood. The only variation is in the size of the pit and that is based what local city ordinance will allow in each location; some cities are very picky and some cities have even required Dickey's to put in a smoke ventilation system to reduce and recycle smoke out put, just depends on the city. Also, all meats are smoked onsite at all restaurants, nothing is 'warmed.' You can always ask the manager to see the pit when you're there; if they are able they will happily let you take a look or answer your questions.
ReplyDeleteOther than the fatty briskett, Ranch Style Beans, and the "spicy" hot link that was anything but--- I guess it was okay. Won't go out of my way for a second try, tho.
ReplyDeleteWhich food do you recommend eating there?
ReplyDeleteThe Taylors, South Carolina, store has been great for several years now. I recommend the marinated chicken breast and the chopped (not sliced) brisket. I also love their fried okra. The chicken is tender and smoky, the brisket has a richly flavored crust and is juicy.
ReplyDeleteWe have been to three Dickies, every time we were they we witnessed them pulling meat fro plastic cryovac wrappers, then warmed in the "pit". We watched their woodpile and it never went down, and same logs were in place two days later. If you like Arby's then Dickeys works. It would be nice for them to be upfront
ReplyDeleteI, too challenge Dickey's to prove they cook their meets in the store. I never see Soulman's, Spring Creek, Rudy's, or even Hard 8 unwrap plastic encased and printed labeled beef. The Arby's of barbecue, says someone. I love it. No Dickey's for me.
ReplyDeleteThe meat is cooked in the smoker and kept in the warmer until sliced right before your eyes.
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