Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Contact Us | Routes Available | All Access E-Edition | Home RSS
 
 
 

Dickey’s Barbecue Pit opens in Minot

May 5, 2014
By FLINT McCOLGAN , Minot Daily News

Dickey's Barbecue Pit, which opened Thursday in Minot, is a restaurant conceived and executed in the culture of southern barbecue.

The restaurant featured a soft opening the day before where the first customers came in and the managers and employees got to put all of their training, documented in photos on the location's Facebook page (www.facebook.com/dickeysminot), to actual practice before the grand opening on Thursday.

The soft opening was packed, with the line filled to the door for the several hours it was opened.

Sitting at one of the tables decked out in blue and white striped picnic-style tablecloths a customer can take in the black and white photograph prints of the original Dickey's location in Dallas hanging on the bare wood slat walls above aluminum paneling. One of the photos even has Dickey's grillers posing with future president Ronald Reagan when they catered for him on the presidential campaign trail.

It's not just the pictures and decor that set the Texas barbecue atmosphere, though, but the country western music over the sound system. Franchise owner and operator Jason Bauman also made his rounds meeting and greeting his first customers and making sure they had everything they wanted.

It's a streamlined system from when customers first enter the doors of the former Spicy Pickle building at 1720 S. Broadway to get their food. Take a left and stand in line until you're next up to order right in front of the huge, commercial barbecue pit.

"Our goal is two minutes," said Brad Jacobson, a manager at the restaurant, on how long it takes them to get an order on a plate.

An order of pulled pork or beef brisket is cut and weighed for a sandwich right at the ordering window, and then gets passed down the line for sandwich assembly and then the ladeling on of Dickey's barbecue sauce. Two sides are picked for a platter meal and range from potato salad to cole slaw to macaroni and cheese.

At the end of the line, drinks are served in branded plastic cups and then the customer can sit at the table where even the napkins have a message.

"Use me when, and only when, there is no chance you can recover another scrap of perfectly smoked barbecue," the message reads.

 
 

 

I am looking for:
in:
News, Blogs & Events Web