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« BBQ on the iPhone | Main | Tip: Holding Meat Until Mealtime »

Review: Dickey's Pit BBQ

While noodling around with Google Maps on the iPhone, I discovered that there was a BBQ joint not far from my office that I hadn’t tried yet.  So on Friday, I set out to give it a try.

DickeysBBQThe place is called Dickey’s Pit BBQ and it turns out that they are a rapidly growing chain.  I hadn’t been there before, but my previous experience in a BBQ chain wasn’t all that great.  So with a little apprehension I stepped up to the counter and ordered my lunch.

They serve the usual BBQ fare of pulled pork, brisket, sausage, chicken and ribs.  I ordered the two-meat platter of brisket & pulled pork with a  couple of sides and a glass of sweat tea.  The food came out quickly and it looked promising enough, but it didn’t much of a smoke flavor and there was little to no additional flavor in the bark.  Having said that, the meat was tender and the portions were generous. 

The side items were probably my favorite part of the meal.  The green beans with bacon and the BBQ beans were very tasty.  And, I can’t say no to a hunk of sweet cornbread.  I also enjoyed their sauce which is served warm from a steam table by the salad & drink bars. 

Overall, it’s the best chain BBQ joint I’ve eaten at and they do have a pretty large presence across the country.  So, if you run into one of their locations I wouldn’t shy away from eating there.

 Here’s my breakdown:

  • BBQ - B
  • Side Dishes - A
  • Atmosphere - A
  • Value - B
  • Overall – B+


Reader Comments (2)

Sounds pretty good for a chain restaurant!

July 2, 2009 | Unregistered CommenterChris

Traveling around the country definitely allows for some good BBQ finds. This review sounds great, certainly worthy of being checked out! I like how you include atmosphere too, that can totally make or break a restaurant visit! Molly Koch (Weber)

BTW… check out our new video series “Weber Grill Master”. Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.

July 6, 2009 | Unregistered CommenterMolly (Weber)
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