So Wendy and I were at Lowes the other morning out in Highland and we were hungry when we were done there. We were walking towards a Del Taco when I see a Dickey's BBQ. We have seen some of their commercials and I said what the heck.
Wendy was like, "Smokeasaurus going to a BBQ restaurant??
Now, I am like the rest of ya, I feel my Que is better than any restaurant. Well, sometimes it might be and sometimes it isn't. But I figured lets give it a shot.
We walk in and they have a big picture of Ronald Reagan with some cowboys and a big Lone Star on the wall.......so far so good
The guy behind the counter informed me that the chain is based out of Texas. I figured that was why there was no Tri-Tip on the menu. They had ribs and pulled pork, ham and chicken.........and brisket
I ordered a brisket sammie for Wendy and I. I told the kid "If ya can do brisket good, the rest should be good as well"
I darn near swallowed my cud when he asked me if I wanted meat from the point or the flat
Point me up dude
Basically had a burnt end sammie with some pretty good bbq sauce on the side. Speaking of sides, nothing to write home about.
But here is where it gets interesting.............
I go back to the counter and I ask the kid "You guys use electric smokers right?"
To my amazement they let me go into the back of the kitchen. They have a huge Old Hickory rotisserie smoker in the back that burns hickory logs. I got to see the burning logs that keep the pit working 24 hours a day. They have their own beef rub that they use on their briskets. Briskets are rubbed down 24 hours ahead of time and are in the pit up to 14 hours. They have a wonderful pork rub that they bottle and sell that they use on their ribs and butts. They marinate chicken in a italian dressing concoction. All proteins are cooked together in the huge hickory pit and is watched by the workers round the clock. I was taken back to the huge walk in fridge and got to see the full packers and double packs of pork shoulders. Ribs stacked up to the sky. They go through 70 racks a day.
The staff is young kids that obviously was trained the right way. One of the kids said "You won't see no tri-tip here, this is Texas Que and you get brisket"
I was in the back for nearly an hour, Wendy had another brisket sammie while I was in the back.
Upon leaving, one of the workers gave me a baggie of meat and a bottle of pork rub to take home with me and I was told whenever I come back I can go into the kitchen any time I want to
While the brisket was really good, the sides were so so. They have free soft serve for when you are done and that is a nice touch. What impressed me was all these young kids that have a love for BBQ and that Dickiey's is keeping it real by cooking with real wood
and they are all so darn nice
Here is the web-site if interested:
https://www.dickeys.com/