My first experience with Dickey’s BBQ was in Dallas at a family reunion in 2011. Being from the west coast there weren’t any locations in the South Bay area of Southern California.
But I vividly remember the spread that was served to us at a park. My relatives really enjoyed it and I remember saying that I wish they would open in the west.
The first ever location opened in 1941 during the war and today they are the largest barbecue restaurant franchise with over 500 spots.
Currently in the valley there are three other places with the newest one in Henderson just south of the 215. The menu is constantly changing as they put in and take out items all of the time.
One thing that never changes is that the meats are prepared low and slow in their smoker that is very visible as you walk in. In fact, the whole kitchen is open so you can watch your meal prepared as you wait.
There are a couple of appetizer items that can double as an entrée. The Frito Pie Stack consists of corn chips with a choice of barbecue or jalapeno beans. Options include chopped beef brisket or pulled pork.
The creations are topped with cheddar cheese and white onions. Little sprinkles of rib rub add to the flavors. A brisket mac stack features slow-smoked brisket with creamy mac ‘n cheese.
As I mentioned they are always adding new things. For a limited time, they are offering their 80th anniversary combo meal with dessert.
Enjoy a pulled pork sandwich, small side and one of their double berry cobblers for dessert. The sweet ending looks like a small pop tart and is not too sweet.
When it comes time for a plate they have it covered. I usually get the 2-meat selection for around $17.00. The meat portions are large and include pulled pork, turkey, chicken breast and more. Turkey and pulled pork are my favorites.
I love BBQ places that have great sides and Dickey’s certainly qualifies. The baked potato casserole is a mix of spuds blended with cheddar cheese, smoky bacon and green onions.
The potato salad is another winner with large Idaho Russet potatoes and a creamy finish. Another one of my picks is the creamed spinach that is dense and delicious.
You can also get crisp bread onion strings, fried okra and waffle fries that are dusted with signature seasoning mix. They have buttery dinner rolls, brioche buns and Texas Toast that goes so well with the barbecue.
A full list of sandwiches is led by a classic brisket and cheese on a bun. A pit dip version is a combination of chopped or sliced brisket with Tillamook cheese.
A couple of desserts to consider include pecan pie loaded with toasted nuts and a Blondie Brownie with semi-sweet chocolate chips blended with a cookie-style brownie. The chocolate-chunk cookie is another pick.
They also offer a full menu of meat by the pound or full meals that are great for parties. Dickey’s is definitely worth visiting.
Dickey’s BBQ, 43 S. Stephanie, Suite 100, Henderson. (702) 463-7860. Go to www.dickeys.com for more locations.