With roots in Dallas, Travis Dickey set out to perfect Texas-style barbecue. You may be wondering what sets Texas-style barbecue apart from other barbecue?
First of all, it is a characteristic that Dickey’s has stayed true to all these years and many franchises later: quality, hickory-smoked signature meats. In fact, every location still smokes all of their meats in the restaurant the same way it was done in 1941, without any shortcuts.
In general, the most well known Texas barbecue involves cooking meat for long periods of time at low temperatures over a wood fire; often this is called pit barbecue.
But, did you know that barbecue even varies across the state of Texas?
Wikipedia put together a great summary of the regional differences of Texas barbecue. But, basically, what you need to remember is that when you come to Dickey’s you’ll have a true Texas-barbecue experience every time!
“In the East Texas style the beef is slowly cooked to the point that it is “falling off the bone”, typically over hickory wood, and marinated in a sweet, tomato-based sauce. In the Central Texas style the meat is rubbed with spices and cooked over indirect heat from pecan or oak wood. In the West Texas style the meat is cooked over direct heat from mesquite wood giving it a somewhat bitter taste. The South Texas style features thick, molasses-like sauces that keep the meat very moist. The barbacoa tradition is somewhat different than all of these. Though beef may be used, goat or sheep meat are common as well (sometimes even the whole animal may be used). In its most traditional form barbacoa is prepared in a hole dug in the ground and covered with maguey leaves.”