Dickey's Barbecue Pit Verified

\ Expertise \ At Dickey’s we like to call it a barbecue revival. We’re continuing the old style of barbecue using new style pits. Once upon a time they actually dug pits in the ground to smoke meats. Then when above ground pits were developed, the old-school name stuck around. Today the expertise of the Dickey’s Pit Masters are the heart and soul of your experience. They look after the meat while it’s in the pit, on the block and onto your plate. They have the honor of greeting you the second you walk in. They take care of the meat; they take care of the guests. \ Smoked on-site \ You can't literally eat culture, but it sure is important to how mouthwatering our slow-smoked barbecue is. Our people, pit and practices are as much a part of Dickey's as anything we serve.  Dickey’s Barbecue Pit still slow smokes all meats on-site just the same way they did in 1941. The menu features beef brisket, pulled pork, St. Louis style ribs, polish sausage, spicy cheddar sausage, smoked turkey, and marinated chicken, with an extensive array of homestyle sides from jalapeño beans to macaroni and cheese. Buttery rolls are served with every meal along with complementary ice cream. And just like always, kids eat free on Sunday.