There’s no excuse for eating blah food, period. We tend to agree with Anna Thomas, who once said, “”We all eat, and it would be a sad waste of opportunity to eat badly.”
Of course, that’s why we’re here for you. At Dickey’s Barbecue Pit, we believe excellent food takes time and attention to detail. Reliability is also important—you shouldn’t have an amazing meal on one day only to return the next and be disappointed.
Sometimes, though, the best way to appreciate a good thing is to realize the many ways yummy food can go wrong.
“I had to really get on my temperature game—that is really the key to everything,” writes Kat Kinsman, managing editor of CNN’s Eatocracy blog, in an interview with Yahoo Food. She’s right, of course. At Dickey’s, all of our meats are smoked on-site for maximum deliciousness. It’s a tradition that can be traced back to the time when founder Travis Dickey began hickory-smoking beef brisket and pit hams. Ah, we can smell it now … .
Or consider another quote, this one about our tendency to constantly tinker with a good thing.
“If you are continually making big changes, you will continually overshoot the correct temperature point,” writes Ron Goodwin, co-founder of The Good-One Smoker/Grill. “Your temperature curve will look like a giant sawtooth.”
Dickey’s, by contrast, is all about consistency—in barbecuing, quality and service. After all, our food has a rich history dating back more than 70 years. Over time, of course, we’ve expanded our menu to provide even more amazing meats and sides for you and your family. It’s all with a goal of giving you the best in barbecue. Thank you for your loyalty – come on back soon!