Dickey’s Barbecue Pit, Barbecue done the right way

When you think of what to eat for dinner, how often do you consider barbeque?

The art of barbeque is something that many people take pride in; festivals and competitions are often held to see who can make the best ribs, chicken and brisket.

Dickey’s Barbeque Pit, a recent addition to Houma’s dining scene, offers patrons authentic smoky barbecue covered in their choice of barbecue sauces and served with a variety of side dishes.

When first arriving at Dickey’s, the aroma of smoked meats greets you. This alone can cause stomachs to grumble.

The atmosphere is similar to the very first Dickey’s Barbecue Pit in Dallas where founder Travis Dickey, in 1941, developed his original recipes and smoking methods. Wooden accents and worn ropes direct visitors to the counter, where happy workers clad in T-shirts, jeans and Dickey’s aprons are ready to serve the real goods.

With self-seating space to accommodate guests and small parties, the interior is well lit and features large photographs recalling Dickey’s early origins and offering a bit of insight into how the recipes came to be. To one corner of the restaurant is a table with containers of original or hot barbecue sauce, a glass jar of whole dill pickles and various condiments along with a soda fountain. In the other, a post-dinner topper, free ice cream for dine-in customers.

Not only do most patrons leave with a cone in hand, the Big Yellow Cup, an oversized, plastic microwavable/dishwasher safe souvenir cup, is another sure sign someone’s been to Dickey’s.

Ordering is made easy at Dickey’s. Behind the counter, a colorful overhead menu features a wide array of smoked meat combinations. Smoked chicken breast, turkey breast, pulled pork, brisket, ham, sausage and pork ribs can be enjoyed in a combo plate with two sides, between a hoagie or bun, topping a salad or stuffed into a loaded baked potato.

It’s a simple menu, but the choices are virtually endless.

Wanting to take in as much as possible, my guest and I each ordered a two-meat plate, two meats and two sides, for $10. Picking the meats proved to be tough. I really love barbecue and I especially like the homestyle side dishes. I ultimately decided on chicken and ribs.

Since the meat is smoked, it stays cling-wrapped after cooking and is stored in a warming bin. This keeps the meat juicy and ready to chop to order.

For my sides, I picked fried okra and jalapeno beans. Dickey’s side dishes also include macaroni and cheese, creamy coleslaw, waffle iron fries, potato salad, Caesar salad, fried onion tanglers, green beans with bacon, barbecue beans, baked potato casserole or chips.

Once seated, it was hard to decide where to begin. The smell emanating from our plates was pure barbecue bliss. Looking absolutely mouthwatering, the ribs were my first choice.

Dickey’s ribs are served dry (without sauce) and smoked on the outside, ju icy on the inside. The port ribs were a perfect blend of smoky and sweet seasoning with a hint of spice. The outside of the meat had beautiful color and fell right off the bone. My favorite thing about Dickey’s ribs in particular is the flavor, it’s very natural and the meat is juicy and, without the traditional sauce, a bit cleaner to eat.

Next, came the smoked chicken breast, my personal favorite. Like the ribs, the chicken is smoked for hours and then wrapped. It was extremely juicy and packed with flavor. Every bite was literally bursting with flavor, secret seasonings and powerful smoky flavor. I enjoyed the majority of my chicken breast on the soft yeast bun included with each plate. Chicken is available in other variations: chopped, sauced and on a sandwich.

My popcorn-size fried okra bites were lightly seasoned and served piping hot. The light flour breading, complimented with a secret seasoning, made for a great side. It was a home run. The onion tanglers, enjoyed by my guest, are also a hit. The thinly sliced onion slivers’ zesty batter and seasoning are habit forming. Tanglers can be eaten as is or added to salads or stuffed potatoes. If you’re a fan of thin onion rings, ones that retain the onion flavor, tanglers are a must.

On this and previous stops at Dickey’s, I’ve been impressed by the staff, the consistency of the food and the casual atmosphere. Dickey’s Barbecue Pit is a good example of a restaurant that entices you to come back for more. The wonderful, smoky aroma of fresh roasting meat is a testament to the hard work behind making exceptional barbecue. Friendly staff, hearty portions and reasonable prices … who could ask for anything more!

Dickey’s Barbecue Pit 6489 W. Park Ave., Houma (985) 851-1575 www.dickeys.com Open daily from 11 a.m. to 9 p.m. GURU’S PICKS Rib and Chicken Platter ($10) Smoked ribs and chicken breast with fried okra and jalapeno beans on the side.