Dickey’s Barbecue Pit Brings Texas-Style BBQ to New Orleans

This spot smokes up some mouth-watering, hickory-smoked barbecue.

If you’re looking for that bold Texas-style barbecue, one local restaurant brings the Texas flavor to the New Orleans area. Bold flavors, rich seasoning and consistency — these are the elements that contribute to the mouth-watering, Texas-style barbecue at Dickey’s Barbecue Pit.

Dickey’s Barbecue Pit is a true American success story. In 1941, Travis Dickey, a World War I veteran, opened the first Dickey’s Barbecue Pit in Dallas, Texas. As the mouth-watering, hickory-smoked barbecue has expanded to New Orleans, local owner and operator Robert Dunning stays true to Texas tradition.

Dunning says it’s important to put the time into barbecue to make sure it’s flavorful and tasteful.

“Barbecue takes an art. You have to take time and effort to make it that good product,” Dunning said.

Dickey’s Barbecue Pit still slow smokes all meats on-site just the same way they did in 1941. Dunning preaches consistency to ensure quality at all three of his Dickey’s locations in Metairie, Harahan and Gretna.

“We use the same techniques to make sure we do everything the same way at every Dickey’s location,” Dunning said.

The menu features the classics like beef brisket, pulled pork, ribs, polish kielbasa sausage, jalapeno cheddar sausage, smoked turkey, and marinated chicken breast.  The spot also offers a selection of homestyle sides from baked beans to macaroni and cheese. Buttery rolls are served with every meal along with complimentary ice cream. And here’s a good scoop for parents: Kids eat free on Sunday.

We talked with the owner to learn more about why Dickey’s should go on everyone’s barbecue bucket list.

Created in partnership with Dickey’s Barbecue Pit