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Barbecue in their Blood: Three Generations of Fathers and Sons
Published:
13 Jun 2014

Barbecue in their Blood: Three Generations of Fathers and Sons

Father’s day is right around the corner and at Dickey’s we know a thing or two about fathers.  Dickey’s Barbecue is a third generation family-run restaurant. In 1941, Travis Dickey opened the first Dickey’s Barbecue Pit.  His sons, Roland and T.D. Dickey, Jr. would roll tamales for a quarter an hour at the original store on Henderson, which is still there today. In 1967, the brothers took over the family business when their father unexpectedly passed away. Continuing their father's legacy of quality, hickory-smoked signature meats, Roland and T.D., Jr. expanded the business opening a second location and then a third.

Following tradition, Roland Dickey instilled the love of food in to his own sons.  He put Cullen and Roland Jr. to work on the weekends peeling potatoes and working the cash register. Today, Roland Jr. serves as the president and CEO of Dickey’s Barbecue Restaurants, Inc. He shares the same passion for slow smoke barbecue that his father and grandfather did before him.

Come celebrate your dad with Dickey’s Barbecue Pit this father’s day. Share the best barbecue advice you’ve gotten from your dad on our Facebook page and you could win a $50 gift card, a signed Mr. Dickey's Barbecue Cookbook, and a Rock the Block barbecue apron for Father's Day!