Smokin’ Restaurant Franchise
Real Family. Real Good Barbecue. Real Good Restaurant Franchise.
Before it became the world’s largest barbecue brand and franchise, Dickey’s was a small, family-operated barbecue joint in Dallas, Texas. It all started back in October 1941, when World War I veteran, Travis Dickey, opened the doors of the first Dickey’s Barbecue Pit. Back then, Travis smoked the now world famous brisket in the pit while his wife, Miss Ollie Dickey, served stacked sandwiches to hungry patrons in the neighborhood.
The Legacy: A Family-Owned Barbecue Restaurant Franchise
In 1967, Travis and Miss Ollie’s sons, Roland Sr. and T.D., took over the family business. As demand for the craftsman-style barbecue grew, the duo realized they needed to get the slow-smoked meats and savory, homestyle sides into more people’s hands (and stomachs). After building a cult-like following in the Dallas-Fort Worth area, Dickey’s had expanded throughout the state of Texas. By 1994, Dickey’s Barbecue Pit went national with the first franchised locations!
True to Our Texas Roots
While we have come a long way since the days in the original Dickey’s restaurant, there are some things that will never change. We still slow smoke all meats on-site in open kitchens where guests can see and interact with our Certified Pit Masters. We still use original family recipes to smother our hickory-smoked meats and make those beloved barbecue beans. And most importantly, we carry Miss Ollie’s tradition of providing all guests with that Southern hospitality.
