A Sea Of Red

I haven't been this excited about a restaurant coming to Lynchburg since Cracker Barrel and Bojangles opened. According to the Lynchburg paper, Dickey's Barbeque Pit will open in November on Wards Road next to Bob Evans and will serve:

Texas-style BBQ--"semi-sweet and semi-spicy"
Carolina-style BBQ--"vinegar-based sauce"
Tennessee-style BBQ--"sweet sauce"

They also offer brisket, ribs, and pulled-pork sandwiches, will NOT serve alcohol, and this will be the first Dickey's to open in Virgninia, according to the article. Here's their menu: http://www.dickeys.com/menuitems.html

Since the franchise is out of Texas, I'm waiting for Sly to give us his review of their food. Before this place opens up, the Silver Pig was about our only choice for BBQ, but now we will soon have the Texas version as well.

You've obviously never been to Schmokies.

You've obviously never been to Schmokies.

Been there and done that--even took my Mississippi pastor to eat there for his 41st birthday. It has good BBQ, but the place is a little too upscale for me. I'm used to the BBQ joints and dives of Tennessee, Mississippi, and North Carolina, which is why I like the Silver Pig, but Schmokies is near my house and gives you a half pound of pulled pork on their plate, as I recall, with what seems like 6 or 8 bottles of different kinds of sauces.

Cider Jim wrote:Carolina-style BBQ--"vinegar-based sauce"

Carolina style BBQ is by far one of the nastiest foods that my taste buds have ever had the sensation of feeling.

shukcb04 wrote:

Cider Jim wrote:Carolina-style BBQ--"vinegar-based sauce"

Carolina style BBQ is by far one of the nastiest foods that my taste buds have ever had the sensation of feeling.

Then you have never had real, quality Carolina Q or your taste buds are sadly deficient.....

FlamesDad, I love Carolina BBQ, but for those of us not originally from NC, let's just say that it is an "acquired taste," and I absolutely love it now--it fact, I had lunch at Silver Pig in Madison Heights just yesterday.

But I have to say that I'm a little skeptical about a Texas-based BBQ franchise attempting to serve real North Carolina BBQ.

FlameDad wrote:

shukcb04 wrote:

Cider Jim wrote:Carolina-style BBQ--"vinegar-based sauce"

Carolina style BBQ is by far one of the nastiest foods that my taste buds have ever had the sensation of feeling.

Then you have never had real, quality Carolina Q or your taste buds are sadly deficient.....

I have a great disdain for vinegar, every store brand i've had is quite revolting and every restaurant ive been to that has vinegar has had disgusting vinegar.

i'm sorry. maybe you should come to NC sometime so you can try the real thing. if you don't like it, somethings wrong with you. last summer i ate it almost every day for lunch, as i worked about 5 minutes away from a good resturaunt, and i still didn't get tired of it.

I'm not a fan of barbecue, period.


If he doesn't like vinegar, he's not going to like it.

I don't like NC BBQ, I guess I'm crazy....the vinegar base is just terrible....but I am not a huge BBQ eater, though lately I have had a craving for some good texas style bbq

Carolina BBQ is my least favorite. I prefer BBQ, with BBQ sauce, not vinegar sauce. If I wanted vinegar I'd go to a Vinegar Pit.

Cider Jim wrote:FlamesDad, I love Carolina BBQ, but for those of us not originally from NC, let's just say that it is an "acquired taste," and I absolutely love it now--it fact, I had lunch at Silver Pig in Madison Heights just yesterday.

But I have to say that I'm a little skeptical about a Texas-based BBQ franchise attempting to serve real North Carolina BBQ.

Hey Cider
I love all quality BBQ - quality meaning authentic to the type.
I had the pleasure of eating at the original Corky's in Memphis last week.
Had a combo platter with southern style pulled pork and a rack of "dry" ribs.
Simply awesome, elbow to elbow with the wife beater-wearing locals
When I visit friends & family in Texas I love their beef ribs & brisket Texas style.
Hopefully Dickey's can pull it off, if not go with the tried and true.
Have you ever been to a Dickey's?

FlameDad, no, I've never been to Dickey's but it sounds like they are trying to offer all kinds of regional BBQ favorites, and they sell a plate where you can have 3 different kinds of meat--representing the finest that TX, NC, & TN BBQ has to offer. I'm still waiting to hear from Sly, who's in Texas, to see if he's ever eaten at Dickey's before.

We had a dickeys here but they closed down because the whole foodcourt shut down. I did like Dickeys, but I think it might have been better as a stand alone type outfit. The sad truth of it is the town I live in is too small to support alot of variety and there are places within short driving distance that have alot more to offer (larger customer base). All that being said Dickeys is a good fast food alternative if you are looking for Q on the run or to take to the house, but there are others that do Q alot better. (imho) sidebar I am drinking an iced tea from one of their tall yellow plastic cups as I post this! ironic huh?

Sweet tea I hope?

FlameDad wrote:Sweet tea I hope?

if they dont have sweet tea, they shouldnt be allowed in Lynchburg lol

This thread makes me laugh. You guys act like they just pour vinegar straight out of the bottle in Eastern NC. If you're tasting straight up vinegar, someone is slacking on their sauce. I mean, it's fine that you don't like it, but you really shouldn't be able to taste it so heavily. Just an FYI.

Of course, I grew up eating the stuff regularly, so maybe I'm just biased.

It's a little known fact that eating too much BBQ vinegar in it will cause your hair to turn red.

Vinegar based is Eastern-NC.

As to the original premise of this thread, I have eaten at Dickey's several times. They make decent sandwiches. Just keep in mind this is a Dallas-based chain. And Dallas is not a barbecue mecca (its like looking for a good cheesesteak in NYC). There are a couple of Dickey's that have recently popped up in Houston and they are always empty.

I guess if I was jonesing for some beef sausage and brisket in Lynchburg it would probably pass the minimum standards. But unfortunately it's not top shelf Texas barbecue.

vinegar based is the best IMO, but to each his own. i am looking forward to a new eatery in the burg.

El Scorcho wrote:This thread makes me laugh. You guys act like they just pour vinegar straight out of the bottle in Eastern NC. If you're tasting straight up vinegar, someone is slacking on their sauce. I mean, it's fine that you don't like it, but you really shouldn't be able to taste it so heavily. Just an FYI.

Of course, I grew up eating the stuff regularly, so maybe I'm just biased.

Well said

I don't know which I'm more excited about...

THE MEATS

Beef Brisket - Slow-cooked and so tender it falls apart
Pulled Pork - Pork shoulder dry marinated in barbecue spice, slow smoked
Hot Link Sausage - Not too hot... a Dickey's family recipe
Spicy Polish Sausage - A hill country favorite... another Dickey's family recipe
Turkey Breast - A Dickey's family recipe... moist and delicious
St. Louis Style Spare Ribs - Seasoned with Dickey's special "Rib Rub" & fork tender
Smoked Ham - Very lean... if you like ham you will love ours
Chicken Breast - Italian marinated and smoked, sliced into strips before serving

or THE VEGETABLES

Au Gratin Potatoes - Steamin' hot n' chunky, the cheesiest around
Baked Potato Casserole - one of our customer's favorites - creamy potatos with crisp bacon, green onions and cheese.
French Fries - Thick steak cut taters fully dressed (skins left on)
Barbecue Beans - Cooked spicy, right in our pits with our briskets
Jalapeno Beans - Our pinto beans with hot jalapeno peppers - wild!
Green Beans - Fixed the old fashioned way with our mouth waterin' ham
Black Eyed Peas - A bit o' butter, ham hock n' seasonin's
Fried Okra - Corn meal coated with our signature "Foo Foo Powder"
Corn on the Cob - Plump and juicy, soakin' in butter sauce
Barbecue Stuffed Potato - Pick the meat & we'll pile on the fixins'

Sadly, their desserts are limited to only peach cobbler & pecan pie.

For the record, Polish sausage is not a Hill Country favorite. But beef sausage is where it is at.
Its too bad Central Texas barbecue hasn't been franchised nationally.

The only chain of barbecue joints that represents Texas BBQ well is County Line. Unfortunately they have expanded nationwide yet.

El Scorcho wrote:This thread makes me laugh. You guys act like they just pour vinegar straight out of the bottle in Eastern NC. If you're tasting straight up vinegar, someone is slacking on their sauce. I mean, it's fine that you don't like it, but you really shouldn't be able to taste it so heavily. Just an FYI.

Of course, I grew up eating the stuff regularly, so maybe I'm just biased.

this may be true, but I still think its pretty nasty BBQ...but its all opinion I suppose