Dickey’s Barbecue Pit is at 3731 Oleander Dr. in Myrtle Beach (near the intersection of U.S. 17 Bypass and 38th Avenue North), and the phone number is 251-8406. It’s open daily from 11 a.m. to 9 p.m.
Setting the Table
This week you’re getting a restaurant overview instead of a straight-up review.
It wouldn’t be fair to review a restaurant on its first day of business, so that’s not what is happening here with Dickey’s Barbecue Pit. We want to finish the Weekly Surge summer of barbecue with a Gut Reaction about the last new Q restaurant to open so far this year, and Dickey’s opened on Aug. 29, the last day before publication deadline.
Dennis Farmer owns Myrtle Beach’s first Dickey’s Barbecue Pit, which was founded in 1941 by a fellow named Travis Dickey, in Texas. Franchising started in 1994, and today there are more than 300 Dickey’s in 40 states. Farmer has 12 years’ experience as a general manager at Boulineau’s Foods Plus in North Myrtle Beach and 14 years in management at Coca-Cola Bottling Co. in Conway.
Farmer’s wife is Laura Farmer, the school food service director for Horry County Schools.
Down the Hatch
Several smoked meats are available: pulled pork, beef brisket, turkey breast, chicken breast, barbecue honey ham, spicy Cheddar sausage and Polish sausage. Staff members at the restaurant on Aug. 29 said they smoke their meat for 16 hours.
Brisket and pork are chopped and sausages are sliced when the customer orders. I tried brisket, pork, Polish sausage and ribs, and they all had a pleasant smoky flavor. Brisket and pork had a pronounced dark bark and light purple smoke rings, and the fat was chopped into the meat.
A dozen side dishes come in small (individual), medium (feeds 2-4), large (5-6 portions) or XXL (feeds 20-25) sizes for $2-$32. The choices are barbecue beans, creamy slaw, potato salad, baked potato casserole (which is a scoop of mashed potatoes topped with shredded Cheddar and chives), Caesar salad, macaroni and cheese, jalapeno beans, green beans with bacon, chips, fried okra, fried onion strings and waffle fries.
Meat can be order for $12 per pound, in a sandwich for $3-$5.50, in a meat plate with side dishes for $8-$13, or in a carryout meal pack that feeds two to eight people for $25-$50. Ribs are sold by the half-rack for $12, or a full rack is $23. Combo plates come with a soft and sweet bread roll sent through a machine with rollers that butters and browns it.
Another option is baked potatoes with toppings, which are called Bakers, such as a Beef and Cheese Baker for $7.75. The menu also lists a few salads, such as Chicken Caesar Salad for $7.50.
People line up in a queue to order their food and pay for it, and self-serve tea and soda is near the front door. Also by the drink stand is a warmer containing Dickey’s three barbecue sauces: original, sweet and spicy. They are all dark red and slightly thick. Original and sweet taste similar, except the sweet is a little sweeter, and the spicy tastes like the original with red pepper flakes added.
Children’s meals for ages 12 and younger are $5. There’s a choice of chicken nuggets, a sandwich plate and a meat plate, and each comes with a drink and a side dish. Children eat free on Sundays with the purchase of adult meals.
Beverages are $2.25 and come in large yellow reusable plastic cups. The menu says “assorted desserts” for $3, and on Aug. 29 the offering was pecan pie.
Dickey’s does catering. Box lunches are $7-$7.50; it’s $9.50 per person for a delivered buffet; and full service costs $12 per person.
Becky Billingsley serves up fresh news daily at MyrtleBeachRestaurantNews.com.