This afternoon we tried Dickies BBQ near our little town and was sadly disappointed. I got sliced brisket and sliced Turkey and have had Turkey from Swanson’s TV dinner just as good, seriously. Brisket wasn’t any better. I give them a score of minus -2 and won’t be back.
I am born and raised Texan and know what GOOD BBQ is.
We have a Rib Crib BBQ and it’s good though not the best. The Dickies advertisement states
it’s Pit BBQ and their using a pellet smoker. A pellet smoker is NOT a pit as a pit is known. I’m not putting them down it’s a fact. I personally know the person opening another Dickies in our town
@Panhead John
A very good friend of mine is friends with the Dickies BBQ owner. I wanted to give the
Dickies a try cause of my friends connection with the owner. That’s as close as I’ll go when supporting a restaurant, friend of friends and most people would try to support them at least once. I’ve given it a try but that’s my limit.
I had never heard of them either. Searched on Google Maps and was surprised to learn there were several in my general area. Glanced through the reviews and they were not good. Glad I know to avoid.
@Sid P
No parking lot smell, didn’t even smell like
BBQ in the restaurant. In the little one horse
town wanted to give the guy a chance. It’s a very good place to feed children and babies though.
You know the saying, "The best BBQ is in someone’s backyard." Dickies isn’t very good but the better your backyard BBQ gets the harder it is for anyone to measure up. And as a number of guys at the Texas Meat Up frequently remind me we are doing one or two in the backyard and all those BBQ joints are doing volume. I went to Snow’s when they were # 1 in Texas Monthly, and I wasn’t overly impressed with their brisket. But, they were cooking select while all the other top joints were cooking prime.
@LA Pork Butt
Very well said their buddy. The BBQ places that struggle, I am one of those guys that if someone came to me and said am struggling, can you help me turn this place around? I am all in for supporting someone’s success. The wife and I opened a Baskin Robbins January 2001 and the franchise ran us through the gallup business poll and we scored A++ in the poll.
I was running the business knowing our lease agreement was expiring in two years
and we decided to close it down.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Remember Smuckers? "With a name like Smuckers, it's got to be good". Well ... there's no no amount of creative advertising that can ever salvage Dickies BBQ.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
We had one that was okay, but it was in a terrible location. It lasted almost 2 years.
That kind of stuff is highly dependent on the franchisee. The guy who owned ours was decent, it was average product prepared properly. But he had a small storefront in a hidden strip mall, with poor signage.
Clark
Your right, their using an inside pellet smoker. Pellet smokers have actually not been been around very long, maybe 35 years. The wood pits started back 100+ years ago. The wood pits have probably been around 1,000 years plus.
I went to Dickies once, and for fast food I was ok with it. That is a big caveat. The best thing I ever heard about it is when one went out of business and a team/business I know bought the cooker, can cook 60 racks of ribs at one time. I once did a charity event with them and cooked 1200 racks of ribs in two days for the local firefighters. That was two long days, and the ribs sold out so fast people were mad at us.
Fast food is meant for low wage and low cost. It will never be great food. Meant for any high school student to be able to make with hardly any training.
Dickies could smoke some great meats if they’d just do it but that’s not their goal. As we all know GREAT BBQ requires good skills, the right smoker and MOST of all
Patience, Patience, Patience!!
If we told them smoke that brisket 18 hours they would say no we are fine with a total of four hours. I smoked this pork butt 16 1/2 hours and it was a long night but rewards can’t be compared.​
I can’t pinpoint what Dickies problems are, but a brisket doesn’t require 18 hours to smoke. The best one I ever did was done in 9 hours on the smoker with a 2 hour rest.
First brisket I ever had was at Rudy’s. My first trip to Texas, and there was one across the street from my hotel. Easy, quick meal. I know I’ve had a lot better brisket since then, but it holds a special place in my heart.
Panhead John
I’m probably one of the few that like a strong smoke flavor from long smoking times.
I’m probably the only person that can shake
1/4 cup of tobacco sauce on my eggs and hash browns.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Panhead John
I’m probably one of the few that like a strong smoke flavor from long smoking times.
I’m probably the only person that can shake
1/4 cup of tobacco sauce on my eggs and hash browns.
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