Dickey’s Barbecue Pit stands as a testament to the power of family, tradition, and a passion for authentic barbecue. From its humble beginnings in Dallas, Texas, to becoming a national favorite, Dickey’s journey is a classic American success story.

The Humble Beginnings

In 1941, Travis Dickey, a WWI veteran with a love for authentic, slow-smoked barbecue, opened the first Dickey’s Barbecue Pit in Dallas. Travis, a true Texas character known for his gift of gab, managed the block while his wife, Miss Ollie Dickey, served sandwiches. In the early days, space on the restaurant’s sign was rented out to help cover startup costs. The menu was simple, featuring beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk, and sodas.

A Family Legacy

In 1967, Travis’s sons, Roland and T.D. Dickey, took over the family business. They continued their father’s legacy, ensuring that the quality of the hickory-smoked meats remained the cornerstone of Dickey’s Barbecue Pit. Under their direction, the business expanded throughout the Dallas-Fort Worth area, quickly becoming a Texas staple known for its mouthwatering barbecue, popular catered events, and the iconic Big Yellow Cups.

Nationwide Expansion

The demand for Dickey’s signature barbecue led to the beginning of franchising in 1994. Loyal guests and barbecue enthusiasts wanted more locations, and the Dickey family delivered. Today, with over 650 locations in 44 states, Dickey’s Barbecue Pit thrives on the loyalty and love of its community. Despite the growth, the brand has maintained its commitment to slow-smoking all meats on-site, just as it did in 1941.

Menu and Tradition

While the brand has expanded, the essence of Dickey’s Barbecue Pit remains unchanged. The menu features a variety of meats, including beef brisket, pulled pork, St. Louis style ribs, polish sausage, spicy cheddar sausage, smoked turkey, and marinated chicken. Guests can enjoy a range of homestyle sides, from jalapeño beans to macaroni and cheese, with buttery rolls and complementary ice cream served with every meal. True to tradition, kids eat free on Sundays, continuing a long-standing family-friendly policy.

Leadership and Future

In 2006, Roland Dickey, Jr. became the Chief Executive Officer, guiding the franchise through its rapid expansion. Later, he transitioned to CEO of Dickey’s Capital Group, while his wife, Laura Rea Dickey, took over as CEO of Dickey’s Barbecue Restaurants, Inc. Today, the Dickey family continues to serve the same quality barbecue recipes handed down through generations, coupled with the brand of southern hospitality that has been their hallmark since the beginning.