OUR STORY
Dickey’s Barbecue Pit is a classic American success story, born from one man’s passion and love for authentic, slow-smoked barbecue. In 1941, World War I veteran Travis Dickey opened the first Dickey’s Barbecue Pit in Dallas, Texas. Known for his charm, storytelling, and Texas-sized personality, Travis built a business that was as much about community as it was about incredible barbecue. Back then, it was a true family effort, Travis manned the smoker while his wife, Miss Ollie, served up sandwiches.Â
To make ends meet, they even rented out space on their restaurant sign to cover startup costs. The menu was simple but satisfying, featuring beef brisket, pit hams, barbecue beans, potato chips, beer, milk, and sodas. In 1967, Travis’s sons, Roland and T.D. Dickey, took the reins and carried forward their father’s legacy of quality, hickory-smoked barbecue. Under their leadership, Dickey’s grew across the Dallas-Fort Worth area and became a Texas barbecue institution. Their commitment to excellence earned loyal fans, thanks to their mouthwatering meats, popular catered events, and the now-iconic Big Yellow Cups. In 1994, the Dickey family answered the call of barbecue lovers everywhere and began franchising, spreading the taste of Texas across the nation.Â
Today, Dickey’s Barbecue Pit has grown to over 400 locations spanning eight unique concepts in 33 states and around the globe. While much has changed since 1941, our commitment to authentic barbecue remains constant. Every location still slow-smokes all meats on-site daily, just like Travis did. Our menu features timeless favorites like tender Beef Brisket, Southern Pulled Pork, St. Louis-style Ribs, Spicy Cheddar Sausage, Smoked Turkey, and Marinated Chicken, alongside classic sides like creamy Mac & Cheese, savory Barbecue Beans, and buttery Texas Toast. And we’re proud to keep the tradition alive, kids still eat free every Sunday. Carrying the family legacy forward, Roland Dickey Jr. became CEO in 2006, propelling the brand into a new era of growth and innovation.Â
As Dickey’s expanded globally, Roland transitioned to CEO of Dickey’s Capital Group, while his wife, Laura Rea Dickey, stepped into the role of CEO of Dickey’s Barbecue Restaurants, Inc. Together, the Dickey family continues to honor the same recipes and Southern hospitality that have been passed down for generations — only now, they’re serving it on a much grander scale. From a small Dallas barbecue joint to an international favorite, the Dickey’s story is one of tradition, innovation, and a whole lot of Texas pride.