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IN THE NEWS

View full article <a href="http://www.sandiegouniontribune.com/entertainment/dining-and-drinking/sd-et-dining-best-bbq-20180513-story.html" target="_self">here</a>&nbsp;
 
Anybody smell smoke? That’s the scent of a barbecue boom.
 
From a family-run operation out of a gas station in Vista to an upscale shopping center in La Jolla, a strip mall in Lemon Grove and a hipster hay bale hangout in North Park, San Diego is going whole hog for barbecue.
 
Longtime local favorites like Cali Comfort BBQ and Phil’s BBQ are celebrating milestone anniversaries this year — 10 years and 20 years, respectively — while popular smokehouse spots are expanding and new ’cue restaurants are queuing up to open around the county (see below).
 
Our pit plethora serves up Memphis, Texas, Kansas City, North Carolina, Lexington, St. Louis and Santa Maria style barbecue — if you’re a novice, this Eater story explains some of the rigid regional differences — which goes to show that San Diegans might be fanatical about their ribs, brisket and pulled pork, but not dogmatic.
 
Except when it comes to lists of the best barbecue joints in San Diego, which will inevitably anger devotees of a particular place. (That’s when the answer to “anybody smell smoke?” turns into “Oh, it’s coming out of slighted readers’ ears.”)
 
Yet, in the spirit of summer, that quintessential low and slow relaxation season, we’re fearlessly offering our recommendations on where ’cue fans need to make a pit stop. Many places sell meat by the pound and have catering menus, allowing you to have a smoke-free, no-muss backyard barbecue. Just keep in mind that no matter where you go, there will probably be a line. That’s the truest sign that San Diego is hog wild for barbecue.
 
Brazen BBQ Smokehouse &amp; Bar
In a neighborhood known for carb consumption of the cocktail kind, Hillcrest’s Brazen BBQ stands out as much for its award-winning, hardwood-smoked meats as its sinful starters and sides. You could make a meal out of the moist cornbread, over-sized Texas toast, cheesy tater tots, loaded or crusty mac ’n’ cheese and BBQ pizza. Washed down, of course, with a specialty cocktail from the Saloon. 441 Washington St., Hillcrest. (619) 816-1990. brazenbbq.com (MICHELE PARENTE)
 
Bubba’s Smokehouse BBQ
With its extensive menu — pork and beef ribs, brisket, tri-tip, pulled pork, chicken and more — Bubba’s a bona fide crowd pleaser. You don’t even have to stick with one style of ’cue; choose from Bubba’s Secret Dry Rub (no sauce); zest North Carolina vinegar-based or traditional southern sweet BBQ sauce. A second location in Eastlake opened recently. 888 Prospect St., La Jolla. (858) 551-4227. 2110 Birch Road, Chula Vista. (619) 947-6202. bubbassmokehousebbq.com (PARENTE)
 
Bull’s Smokin’ BBQ
Bull’s Smokin’ BBQ — originally launched in 2009 as Frankie the Bull’s BBQ — smokes all its meat Texas-style on the premises, everything from pulled pork and beef brisket to ribs and chicken. Everything is served as a la carte items, which you can complement with sides like fries, beans, coleslaw or mac ’n’ cheese. The pulled pork fries are a house specialty and a customer favorite. During a recent visit, the smoked pork ribs were cooked and smoked just right, served clean with sauces available in squeeze bottles at each table. Outside, there’s ample seating to enjoy your protein al fresco. And even better, Fido’s welcome. 1127 Morena Blvd., San Diego. (619) 276-2855. bullssmokinbbq.com (MICHAEL JAMES ROCHA)
 
Cali Comfort BBQ
Cali Comfort serves up big-time barbecue with a small-town feel. Fans look forward to the annual Spring Valley Tailgate &amp; BBQ charity festival, thrown by owners Shawn and Rositsa Walchef, which brings together amateur and pro pit masters. But locals know the other 364 days a year, it’s all about the melt-in-your-mouth, slow-smoked tri-tip. 8910 Troy St., Spring Valley. (619) 337-0670. calicomfortbbq.com (PARENTE)
 
Coaster Saloon
You can probably smell chef Tim Eylens’ Texas-style, oak-smoked meats on the lower portions of the Belmont Park roller coaster. You can definitely hear the screams of sports fans catching games on the giant, outdoor projection screen and 15 flat screen TVs. This is barbecue Mission Beach-style, with ocean breezes and oceans of beer on tap, 40 in all. 744 Ventura Place, Mission Beach. (858) 488-4438. thecoastersaloon.com (PARENTE)
 
Coop’s West Texas BBQ
There’s a reason there’s almost always a line at Coop’s West BBQ: It’s that good. Choose from pork spareribs, beef brisket, jerk chicken or pulled pork, but you really can't go wrong with anything at Coop’s. The meat’s tasty and smoked perfectly. The food tastes so good, it’s sinful, but the only sin to be committed here is not ordering the collard greens as one of your sides. Make sure to peek in the kitchen — you might get a glimpse of the man himself, owner Bradrick “Coop” Cooper. 2625 Lemon Grove Ave., Lemon Grove. (619) 589-0478. coopsbbq.com (ROCHA)
 
Dickey’s Barbecue Pit
Dickey’s was founded in Dallas in 1941 by World War II veteran Travis Dickey. Today, it’s the country’s largest barbecue chain with more than 500 restaurants in 43 states. Our visit to the Rancho San Diego location was almost at closing time, but the food still tasted fresh and delicious. The meats — everything from beef brisket and pulled pork to pork ribs and chicken — are all slow-smoked at each location. The long list of sides includes coleslaw, jalapeño beans, fried okra and green beans. It’s a no-frills experience, with the food served on metal trays, but don’t let the ease of the fast-casual experience fool you: They know BBQ. Numerous locations in San Diego. dickeys.com (ROCHA)
 
Enzo’s BBQ &amp; Alehouse
Just because “alehouse” is a part of the restaurant’s name doesn’t mean this is just a beer-centric joint masquerading as a BBQ restaurant. Italian owner Enzo Mistretta — he was born in Bagheria, a small town in Sicily — has more than 25 years of experience in restaurants. In 2005, he decided to take on a decidedly American food — BBQ — and opened Enzo’s BBQ &amp; Alehouse in Oceanside. The BBQ platters are popular, especially the Southern Combo: pulled pork, Texas-smoked brisket and baby back ribs, served with Southern beans, coleslaw and a very moist corn bread. 4121 Oceanside Blvd., No. 201, Oceanside. (760) 643-9602. enzosbbq.com (ROCHA)
 
Felix's BBQ with Soul in Oceanside has everything a good Southern BBQ place ought to have, including delicious beef brisket.
When you sit down at a BBQ restaurant, and they immediately bring out a basket of warm and moist cornbread, you know it’s bound to be a good meal. And Felix’s BBQ with Soul didn’t disappoint. The jam-packed menu has everything a good Southern BBQ place ought to have — from baby back ribs and brisket to tri-tip and pulled pork. And sides? Boy, do they have ’em. The long list includes red beans with rice, black-eyed peas, mac ’n’ cheese, braised cabbage and collard greens. The meat’s not quite the fall-off-the-bone kind, but it’s tender, and smoked just right (it’s slow-cooked in a hickory-wood-burning pit), completed by a sweet-and-smoky sauce. A dinner companion summed up the experience: “This is some good stuff.” Good stuff, indeed, but the service is even better — always with a smile. 3613 Ocean Ranch Blvd., Oceanside. (760) 439-7072. felixsbbq.com (ROCHA)
 
Grand Ole BBQ y Asado
There’s nothing fancy at this outdoor Texas-style barbecue and Argentinean grilled meats restaurant. Wood logs destined for the smoker are strewn about, the picnic tables are a little rickety, the sausages cooked over the coals in an old, seasoned cast-iron skillet. But just try keeping the crowds away. It’s so popular, this nearly 3-year-old spot is getting a spinoff in El Cajon in June. 3302 32nd St. North Park. (619) 213-3765. grandolebbq.com (PARENTE)
 
Lil Alex BBQ
Nestled between a Mexican restaurant and a Caribbean restaurant on Bonita Road is Lil Alex BBQ, a small, partial service establishment that does barbecue proud. Its abundant menu — all dishes are prepared on site — ranges from tri-tip sandwiches, burgers and chicken to beef ribs, pork ribs and pulled pork. Offering family meal options and daily lunch specials, Lil Alex specializes in mesquite-grilled, remarkable ribs. Newbies should order meal No. 2, which features four pork ribs and a beef bone with two side dishes. The beef bone is one of the most tender and juicy beef ribs you will find. The meaty, not fatty pork ribs are dusted in a mild, flavorful rub. Both are served with a traditional, smoky-sweet sauce with a tinge of spice, but ask for it on the side; you will want to savor both meats with and without it. With a slew of side dish choices, the red potato salad is worth a try — mild, creamy, with a hint of rosemary seasoning — and the coleslaw, too, is a non-sweet complement to the barbecue sauce so its sweetness can shine. The restaurant also includes a modestly stocked bar. 4020 Bonita Road, Bonita. (619) 240-7785. lilalexbbq.com (MICHAEL PRICE)
 
Lil’ Piggy’s Bar-B-Q
Boasting Memphis-style sweet “sauce so good makes you want to slap somebody,” Lil’ Piggy’s nonetheless lets you choose your hickory-smoked meats wet or dry. Take in the bay view and the signature fall-off-the-bone, 12-hour smoked pulled pork for the ultimate San Diego barbecue experience. 1201 First St., Coronado (at the Coronado Ferry Landing). (619) 522–0217. lilpiggysbarbq.com (PARENTE)
 
Phil’s BBQ
Since 1998, Phil’s has been San Diego County’s first name in barbecue — and barbecue lines. (My strategy? Downing the ’cue at Petco Park, where the wait is shorter.) Mesquite-grilled baby back and beef ribs are juicy even dry. But who’d pass on the million-gallon-selling barbecue sauce, which has depth of flavor and just enough kick. Pass the Wet-Naps, please. Locations in Petco Park (three sections), Point Loma, Rancho Bernardo, San Marcos, Santee and San Diego International Airport (Terminal 2). philsbbq.net (PARENTE)
 
Smokeyard BBQ and Chop House
Barbecue for the Lululemon set, Smokeyard opened in November as part of the UTC mall’s upscale dining expansion. Don’t let the quinoa-stuffed portobello fool you — there’s some serious barbecuing going on here. You can taste it in the luscious and tender beef ribs, tri-tip and pulled pork. 4313 La Jolla Village Drive (Westfield UTC, near Macy’s). La Jolla. (858) 630-7427. smokeyard.com/utc-san-diego (PARENTE)
 
At Valley Farm BBQ in Spring Valley, the pork ribs are crusted in a sinfully sweet rub that you will relish and probably dream about.
It’s served from a shack, designed for carry-out, and you will be so happy to order at the window and take it home. Perched at the literal corner of Campo Road and Bancroft Road, a modest, gardener’s shack-looking establishment serves up perhaps the best barbecue you will find out East, living up to its motto, “Small place, big taste.” The standard fare of tri-tip, ribs, rib racks, pulled pork and chicken are all offered, even a Black Angus hot dog is included. The Sampler Platter offers three pork ribs, a half pound of sliced tri-tip, a pulled-pork slider, a choice of one side dish and a small bag of chips. The pork ribs are crusted in a sinfully sweet rub that you will relish and probably dream about. The tri-tip, while a bit chewy, is juicy and laced with fragrant smokiness. The slider sandwich partners perfectly with the barbecue sauce, a smoky-sweet blend with a kick and yet you can still taste the tomato. The shack also offers five Boar’s Head deli-meat sandwich choices for picnic variety or the sadly unconvinced. But the shack graciously offers three picnic tables outside its ordering window for those proudly convinced BBQ enthusiasts who can’t wait the drive home to dine. 9050 Campo Road, Spring Valley. (619) 303-8342. valleyfarmmarkets.com (PRICE)
 
When Pigs Fly BBQ &amp; Catering
I first tasted Dale and Tammy Ginos heavenly brisket in 2013 at the Stagecoach Music Festival, where their quality ’cue soars past the competition of some of the best pit masters in the country. San Diegans must agree. The original When Pigs Fly, which straddles the family’s Chevron gas station, is so busy, a second location had to be opened in January. 230 Main St. Vista. (760) 295-7993. 1211 E. Vista Way, Vista. (760) 945-7828. whenpigsflybbq.com (PARENTE)
 
Wood Ranch BBQ &amp; Grill
This is a barbecue restaurant for people who don’t mind wearing a bib at a business lunch. The national chain may feel a bit corporate, but Wood Ranch serves up authentic, down-home barbecue. Don’t miss the baby back ribs, flavorful tri-tip, the BBQ Sliders combo (barbecue tri-tip, Western tri-tip, Carolina pulled pork, or Double R Ranch brisket), the peanut slaw and dreamy mac ’n’ cheese. 7510 Hazard Center Drive, Mission Valley. (619) 764-4411. woodranch.com (PARENTE)
 
The Wrangler Family BBQ
If you like your BBQ smoky and your plate overflowing, this East County restaurant is the place to be. The decor is kitschy — dark wood with animal trophy heads. Think mountain lodge, circa 1960s. That’s pretty much how long this institution has been serving up Texas-style BBQ — it was established in 1965. They have an a la carte menu, but to make it simple, order the plates. You’ll get your protein and sides in one easy order. There’s beef, ham and rib, and because I like all three, I always order the beef, ham and rib combo — No. 7 for $15.59. All plates come with roll, butter, barbecue sauce and two sides. Choose from coleslaw, macaroni salad, baked beans or french fries. Ordering is easy, and quick. They slice the meat right in front of you, and heap on the sides until your plate can’t take it anymore. The barbecue sauce, which is tangier than sweet, comes on the side. 901 El Cajon Blvd., El Cajon. (619) 442-1170. thewranglerfamilybarbecue.com (ROCHA)
 
More ’cue coming soon
Hanis Cavin, San Diego’s “Prince of Pork and the founder of Carnitas’ Snack Shack, has two barbecue projects cooking.
 
The first will be Pioneer, in San Carlos, taking over McCarter’s Bar &amp; Grill, Eater San Diego reports. (8622 Lake Murray Blvd., San Carlos.) It should be open around Memorial Day weekend.
 
And a summer opening is expected for a yet-to-be-named smokehouse at Liberty Public Market (2820 Historic Decatur Road, Point Loma). Cavin will be collaborating with the meat meisters behind the market’s successful Mastiff Sausage Company.
 
Cavin recently provided these details:
 
Just like at Pioneer, the market shop will use a Southern Pride Tennessee hard wood smoker, fed with oak and cherry wood to smoke the meats and vegetables.
They’ll serve smoked prime beef sandwiches, smoked pork dry-rubbed ribs and house-brined and smoked half chickens.
The style will be Texas-inspired and California-flavored barbecue.
And in early 2019, superstar chef Michael Mina will partner with celebrity lifestyle guru — and wife of NBA shooter Steph Curry — Ayesha Curry to open International Smoke at the One Paseo project (3275 Del Mar Heights Road, Carmel Valley). Mina, the San Francisco-based founder of the Mina Group restaurant empire, is known for his bold, global flavors. Look for such dishes as “Three Little Pigs,” with St. Louis spareribs, slow-cooked, marinated Southwestern adovada ribs and red-chili slathered Korean gochujang ribs.

San Diego's Best BBQ: Top Spots to Make a Pit Stop

View the full article <a href="https://www.qsrmagazine.com/news/dickey-s-offering-1-big-yellow-cups-may" target="_self">here</a> .&nbsp;
 
What pairs best with Dickey’s slow-smoked, Texas-style barbecue and savory sides? A $1 Big Yellow Cup. Beginning April 30 and continuing throughout May, Dickey’s will offer dine-in guests $1 Big Yellow Cups.
 
“At Dickey’s, our focus is and always will be the quality of our authentic, Texas-style barbecue,” says Trevor Wilson, Vice President of Marketing at Dickey’s Barbecue Pit. “In honor of National Barbecue Month in May, we wanted to have our guests celebrate by enjoying our delicious barbecue with Dickey’s iconic Big Yellow Cup for only $1.”
 
In the month of May, Dickey’s will host a contest through Instagram where barbecue lovers can enter to win Free Barbecue for a Year. To enter the contest, guests will have to follow Dickey’s Barbecue Pit on Instagram, tag their friends in the original post announcing the contest and post a photo of what they do with their Dickey’s Big Yellow Cup using the hashtag “ShowUsYourCup.”

QSR: Dickey’s Offering $1 Big Yellow Cups in May

View the full article <a href="http://www.tri-cityherald.com/news/local/article210395874.html" target="_self">here</a> .&nbsp;
 
Dickey's Barbecue Pit opened a new location today in Pasco, and it's celebrating with giveaways and discounts.
 
Thursdays through Sundays, the new location will give discounts and free refills depending on the day.
 
Discounts include $2 pulled pork sandwiches from 11 a.m. to 2 p.m. Saturdays.
 
The new location is at 6627 Burden Blvd., Ste. C, in Pasco.

Tri-City Herald: New Dickey's Barbecue opens today in Pasco

View the full article <a href="https://www.franchising.com/news/20180430_dickeys_barbecue_pit_announces_1_iconic_big_yellow.html" target="_self">here</a> .&nbsp;
 
What pairs best with Dickey's slow-smoked, Texas-style barbecue and savory sides? A $1 Big Yellow Cup. Beginning April 30 and continuing throughout May, Dickey's will offer dine-in guests $1 Big Yellow Cups.
 
"At Dickey's, our focus is and always will be the quality of our authentic, Texas-style barbecue," says Trevor Wilson, Vice President of Marketing at Dickey's Barbecue Pit. "In honor of National Barbecue Month in May, we wanted to have our guests celebrate by enjoying our delicious barbecue with Dickey's iconic Big Yellow Cup for only $1."
 
In the month of May, Dickey's will host a contest through Instagram where barbecue lovers can enter to win Free Barbecue for a Year. To enter the contest, guests will have to follow Dickey's Barbecue Pit on Instagram, tag their friends in the original post announcing the contest and post a photo of what they do with their Dickey's Big Yellow Cup using the hashtag "ShowUsYourCup".

Dickey's Barbecue Pit Unveils $1 Iconic Big Yellow Cups

We're in the kitchen with the one and only Mr. Dickey of Dickey's Barbeque Pit. Mr. Dickey, along with Chris Kelly, the Dean of Barbeque University share tips on slow cooking brisket the Dickey's way.&nbsp;
 
Slow Cooked Brisket
 
Pre-trim meat
 
Prep meat with Dickey's rub
 
Slow cook for 13-14 hours
 
Use a fork to make sure meat is cooked all the way through
 
All of Dickey's BBQ is 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 has more than 550 locations nationwide including several here in Northwest Arkansas.&nbsp;
 
Dickey's Story
 
Man made fire in the beginning....and let it smoke. A man named Dickey lit his first barbecue pit in 1941 and let it smoke...beginning this journey.
 
Before there were major highways in Dallas, Mr. Travis Dickey found a plot of land off the North Central Railroad and opened a Barbecue stand. Why was it called a barbecue stand? Because the place was so small people literally had to stand. In fact, if you visit the first location (still smoking today at the corner of North Central Expressway &amp; Henderson) you'll see the 3 individual school desks used as original seating.
 
Our menu was limited. Brisket or ham sandwiches, chips and your choice of ice-cold beer, Dr. Pepper or milk. Mr. Dickey's sons TD &amp; Roland grew one store into many and people found the food always good, always fast and always with a side of saucy, southern hospitality. Eventually, instead of just talking about the weather, people starting talking about opening their own Dickey's Barbecue Pit; and the Dickey family listened asking the best folks to join the family and open their own Dickey's Barbecue Pit.
 
Grandson Roland Dickey Jr., has grown our family to more than 550 locations nationwide and almost 360 family members, who locally own and operate their restaurants. In 2018 Dickey’s Barbecue Pit will become an international brand by opening our first overseas location in the Middle East. We're built on that same passion for people, for our practice and for the art of great barbecue that started this journey in 1941. This place is dedicated to telling that story – what makes Dickey's Barbecue Pit not just the biggest barbecue chain in the world, but also the best – The Practice. The Pit. The People.
 
The pits inside Dickey's Barbecue are always smoking. How else do we get that deep smoky flavor and fall off the bone barbecue? The answer is the pit. It's a process, not processed. From our secret brisket rub to the low and slow temperature, care and passion go into every bite of delicious barbecue that comes off the pit to your table.

Good Day KNWA: Cooking with Mr. Dickey

Barbecue enthusiasts Michael and Dawn Carnel will bring Dickey’s Barbecue Pit to their hometown of Gallup, New Mexico. This will be the couple’s first Dickey’s location with plans to open more in the future.
 
The Gallup location is slated to open in summer 2018.
 
“We are always thrilled to welcome new members to our Dickey’s Barbecue Pit family, especially those who are new to the restaurant industry,” says Laura Rea Dickey. “With the Dickey’s franchise model, we help passionate owners such as Michael and Dawn, open their local restaurant while utilizing the resources of being backed by the largest barbecue chain in the world; and that makes everything we do at Dickey’s worth it.”
 
Originally from the Gallup area, the Carnels are experienced local business owners in the hotel industry. The duo looks forward to breaking into the restaurant industry by bringing Dickey’s Barbecue Pit to their local community.
 
 
“We have always loved Dickey’s Texas-style barbecue and after looking into their franchising model to see all of the support they offer to each of their franchisees we knew it would be a perfect partnership,” says Michael. “Our area is in need of a great barbecue option and we are proud to be the ones to offer Dickey’s delicious barbecue to the residents of our community.”

QSR: Local Entrepreneur Bringing Dickey’s to Gallup

La Marque, TX &nbsp;(RestaurantNews.com) &nbsp;Dickey’s Barbecue Pit continues expansion in the state of Texas with new franchisees Dave and Lesa Covert. The Coverts will be opening their first Dickey’s Barbecue Pit location in La Marque, TX in late 2018.
 
“At Dickey’s Barbecue Pit, our owners are truly a part of the Dickey family and we treat them as such with all of the support they could imagine for their restaurant venture,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “We are thrilled to have Dave and Lesa join our family and help us grow the Dickey’s name in our home state of Texas.”
 
The Coverts have been residents of Galveston County for over 20 years and look forward to opening their first restaurant in the place they call home. Dave has a background in software development and Lesa is a paramedic, but the pair decided it was time to open their own business together to leave a legacy for themselves.
 
“After deciding to break into the restaurant industry, we did extensive research on which concept would work best for the two of us,” says Dave. “Dickey’s was the perfect fit because we love the food, the culture and the support from being backed by a 76-year-old brand.”

Local Entrepreneurs Grow Dickey’s Brand in La Marque, TX

Watch the full segment <a href="http://www.theazweekend.com/dickeys-bbq-pulled-pork-polish-westerner-sandwich/" target="_self">here</a> .&nbsp;

KOLD: Dickey’s BBQ Pulled Pork & Polish Westerner Sandwich

New Dickey's Barbecue Pit franchisee Sunny Patel plans to open his first Dickey's location in Lutz, Florida in Spring 2018.
 
"The Dickey's family is thrilled to have Sunny bring Dickey's Texas-style barbecue to his hometown of Lutz," says Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc. "With experienced restauranteurs like Sunny, the Dickey's brand will continue to grow and serve communities across the world delicious, slow-smoked barbecue."
 
With over five years of franchising experience, Sunny looks forward to embarking on this new journey by opening his first barbecue concept. After deciding to open a new franchise, Sunny did extensive research and found that Dickey's Barbecue Pit was the perfect fit for him due to their strong brand presence, rich history and support of franchisees.
 
"Quality means everything to me, and when I think of Dickey's Barbecue Pit, that is the first thing that comes to mind," says Sunny. "Dickey's has a passion for making delicious, slow-smoked barbecue and I am proud to now be a part of the Dickey's family and have the opportunity to bring Dickey's to Lutz."
 
Find your nearest Dickey's Barbecue Pit location: https://www.dickeys.com/location

Franchising.com: Local Franchisee Brings Dickey's Barbecue Pit to Lutz

Dickey’s Barbecue Pit prides themselves on being catering experts for any occasion of any size. Since 1941, Dickey’s Barbecue Pit has been famous for bringing folks together to enjoy their slow-smoked, Texas-style barbecue by catering any celebration.
 
“At Dickey’s Barbecue Pit, we want to celebrate every gathering whether it be a wedding or Tuesday afternoon meeting at the office and in our opinion, nothing brings people together better than Dickey’s barbecue,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Each of our Pit Masters nationwide are trained to execute caterings of every size and we are proud to have the opportunity to provide delicious barbecue for the big, or small, events in folks’ lives.”
 
Dickey’s offers guests multiple catering options including a full-service catering complete with a Pit Master on-site, a delivery buffet, box lunches and party platters. From 20 guests to 2,000, Dickey’s Barbecue Pit has guests covered for any celebration.
 
Guests have the option to request a catering quote at dickeys.com and can also work with a catering expert by calling 866-BARBECUE.

Franchising.com: Dickey’s Barbecue Pit: The Nation’s Catering Experts

View the full article <a href="https://www.qsrmagazine.com/news/local-entrepreneur-bringing-dickey-s-gallup" target="_self">here</a> .&nbsp;
Barbecue enthusiasts Michael and Dawn Carnel will bring Dickey’s Barbecue Pit to their hometown of Gallup, New Mexico. This will be the couple’s first Dickey’s location with plans to open more in the future.
 
The Gallup location is slated to open in summer 2018.
 
“We are always thrilled to welcome new members to our Dickey’s Barbecue Pit family, especially those who are new to the restaurant industry,” says Laura Rea Dickey. “With the Dickey’s franchise model, we help passionate owners such as Michael and Dawn, open their local restaurant while utilizing the resources of being backed by the largest barbecue chain in the world; and that makes everything we do at Dickey’s worth it.”
 
Originally from the Gallup area, the Carnels are experienced local business owners in the hotel industry. The duo looks forward to breaking into the restaurant industry by bringing Dickey’s Barbecue Pit to their local community.
 
“We have always loved Dickey’s Texas-style barbecue and after looking into their franchising model to see all of the support they offer to each of their franchisees we knew it would be a perfect partnership,” says Michael. “Our area is in need of a great barbecue option and we are proud to be the ones to offer Dickey’s delicious barbecue to the residents of our community.”

View the full article <a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-offering-party-pack-march-madness" target="_self">here</a> .&nbsp;
Every March 68 teams are chosen to play in the tournament while millions tune in to watch. This year, Dickey’s Barbecue Pit cues the madness by offering a Party Pack, the perfect meal for basketball lovers nationwide.
 
The Dickey’s Party Pack includes two pounds each of slow-smoked Brisket and Pulled Pork, three 64-ounce sides including Potato Salad, Coleslaw and Barbecue Beans and a side of twelve buttery rolls.
 
Dickey’s is also offering guests the option to include a Rack N’ Roll Platter to their meal, which includes a full rack of ribs and six buttery rolls.
 
Guests can purchase Dickey’s Party Pack online, in-store or on the Dickey’s app.
 
“Our Party Pack is the perfect option for basketball enthusiasts that are hosting tournament watch parties this season,” says Trevor Wilson, Vice President of Marketing at Dickey’s Barbecue Restaurants, Inc. &nbsp;“Nothing goes better with watching your team win, or busting your bracket, than Dickey’s slow-smoked barbecue.”

QSR: Dickey’s Barbecue Pit Offering Party Pack for March Madness

View the full article <a href="https://www.qsrmagazine.com/news/dickeys-barbecue-pit-continues-minnesota-expansion" target="_self">here</a> .&nbsp;
New Dickey’s Barbecue Pit franchisee, Scott Frayn plans to open his first Dickey’s Barbecue Pit location to Cambridge, Minnesota, in spring 2018.
 
“At Dickey’s Barbecue Pit, we pride ourselves on serving each and every guest authentic, Texas-style barbecue,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “With new franchisees such as Scott that truly love the brand, we can continue our growth and more importantly continue serving our guests delicious barbecue.”
 
New to the restaurant industry, Scott looks forward to embarking on this adventure in the restaurant industry with the support of Dickey’s Barbecue Pit. Scott recently purchased a gas station in Cambridge that housed space for a restaurant concept. After doing extensive research and speaking with the Dickey’s team, Scott knew that it would be a perfect fit.
 
“I love Dickey’s product, the atmosphere of each location and Dickey’s commitment to their community,” says Scott. “I look forward to opening my first Dickey’s Barbecue Pit location and serving the people in my community Dickey’s slow-smoked barbecue.”

QSR: Dickey's Barbecue Pit Continues Minnesota Expansion

View the full article <a href="http://www.nrn.com/menu/menu-tracker-new-items-cracker-barrel-mcdonalds-red-robin/gallery?slide=5" target="_self">here</a> .&nbsp;

Nation's Restaurant News: Dickey's Barbecue Pit New Sandwich 

View the article <a href="https://www.qsrmagazine.com/news/barbecue-expert-plans-five-dickey-s-locations-nevada" target="_self">here</a> .&nbsp;
New Dickey’s Barbecue Pit franchisee Kim Fewlass plans to open five Dickey’s locations throughout Nevada with his wife and business partner, Susan.
 
The first of the five locations is slated to open in spring 2018 in Las Vegas with another location following in fall 2018. The final three locations will open in the coming years.
 
“At Dickey’s Barbecue Pit, we pride ourselves on serving each and every guest authentic, Texas-style barbecue,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “With new franchisees such as Kim and Susan that truly love the brand, we can continue our growth and more importantly continue serving our guests delicious barbecue.”
 
A retired commercial airlines captain, Kim was looking to find a new passion to dive into and found a natural fit with Dickey’s. “I have loved travelling the world, looking for new and delicious barbecue options,” says Kim. “When I decided that it was time to open my own restaurant, I knew Dickey’s would be worth the dedication that is required to be a Pit Master. I love the product, the feel of the store and look forward to bringing slow-smoked barbecue to Las Vegas.”

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