Dickey's Barbecue Pit

About

Just off East Washington Avenue, near the Interstate and High Crossing Blvd. Connected to Potbelly's and right behind Texas Roadhouse!

Story

Thank you for visiting Dickey's of Madison facebook fan page; if your reading this hopefully you have been in our Restaurant or are planning to visit us shortly and enjoy some of our delicious food we take so much pride in serving you; Clint and Nick are extremely grateful for your business and will continue to strive to keep our menu delicious and atmosphere clean and friendly for all ages.

A little background on Dickey's Barbecue Pit and the brothers that own it: The Dickey family started the first Dickey's Barbecue in 1941 in Dallas, TX and it's still operating to this day under the guidance of Roland Dickey, Sr. and his son Roland Dickey, Jr. Dickey's Barbecue Pit is now the fastest growing and largest barbecue restaurant chain in the United States.

Owner's Clint and Nick are brothers and Lodi, Wisconsin natives that grew up watching their Father start his own construction company and work relentlessly to build it up into a successful and well respected business, their grandfather bought his own farm and built that up over his life as well and perhaps the entrepreuneur gene is passed down or was ignited in their youth. Both brothers will be in the Restaurant constantly ensuring quality food and hopefully developing long lasting and loyal friendships with their amazing customers.

Dickey's Barbecue Pit has always been a family run business since 1941 and thats certainly still the case in Madison, WI, when you stop in you will be treated like a family member and your patronage is truly appreciated by these two owners.

Dickey’s Barbecue Pit prides itself on authenticity, innovation and barbecue sauce, one store at a time. With roots in Dallas, Travis Dickey set out to perfect Texas-style barbecue.
In 1941, Travis Dickey opened the first Dickey’s Barbecue Pit in Dallas, Texas. Space on the restaurant’s sign was rented out to help pay the start-up costs for the restaurant and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.

Brothers Roland Dickey and T.D. Dickey, Jr. took over the business in 1967, continuing their father’s legacy of quality, hickory-smoked signature meats. Under the direction of Roland and T.D., Dickey’s Barbecue Pit expanded throughout the Dallas/Fort Worth area and became a staple in North Texas culture.

Franchising began in 1994 to overwhelming success, maintaining quality and consistency, while carefully pushing growth. Roland Dickey, Jr. became President of the company in 2006, continuing the family tradition.

Dickey’s believes that the success of a franchise depends on quality food, recruiting the right owner-operators and providing an in-depth support system. The initial stage of franchise support begins at Barbecue U, an intense, three-week training session where owner-operators learn how to run the restaurant from open to close.

The loyal patrons are what keeps Dickey’s thriving in every community. Barbecue is a regional cuisine in mostly southern states, but Dickey’s Barbecue Pit is changing that one restaurant at a time. As it continues to expand from coast to coast, customers are wooed by the home-style flavor and family friendly atmosphere.

Recently Dickey’s introduced the first menu change in 50 years with Spicy Cheddar Sausage. Originally created as a limited-time option, Spicy Cheddar Sausage debuted nationwide in February 2011 to rave reviews and recently became a permanent fixture.

Today, Dickey’s serves up beef brisket, pulled pork, ham, polish sausage, turkey breast and chicken, with an extensive array of home-style sides from jalapeno beans to macaroni and cheese. Buttery rolls are served with every meal along with complimentary ice cream and dill pickles.

Every location still smokes all of their meats in the restaurant—the same way it was done in 1941, without any shortcuts.
The Texas-based franchise is committed to exceptional barbecue at a great price.