Franchise Innovation Awards 2025: Celebrating the Most Disruptive Brands

PJ Patel is really focused on building community in his small town, Blakey. For PJ, opening a barbecue restaurant in Blakely wasn’t just about starting a business. He wants to bring something new and excited to the people of his small town home.&nbsp;As <a href="https://youtu.be/Ob3azylWbPA" target="_blank" rel="noopener noreferrer">a member of the Dickey's Barbecue Pit family, PJ</a> is passionate about serving Legit.Texas.Barbecue™ while creating a welcoming place for the community to gather. He hopes to create a space for his local community to enjoy great food and make memories together.<h2>Bringing Something Different to Blakely</h2>PJ and his family always knew they wanted to invest in their hometown in a meaningful way. After exploring different opportunities, barbecue stood out as the perfect fit.“We’re from a small town and we always wanted to bring something different for the community,” PJ shared. “Something our community doesn’t have. I personally love barbecue, so I wanted to bring that to the community as well.”That passion for great food and community connection made Dickey’s the right choice.“Dickey’s Barbecue is a great place to be, with great food, so it’s been a great experience.”<h2>Learning the Recipe for Success</h2>Opening a restaurant takes dedication, preparation, and the right support system. PJ says the training experience played a major role in helping him feel confident and prepared for ownership.“So, I had a good instructor for one, so that helped a lot,” he explained. “Learning how to get things planned and how to start each day with a plan. I think that was the best part.”When we asked PJ was he gained from training, he said that he learned valuable insight into daily operations, leadership, and the systems needed to build a successful business.“Basically, it’s what you need to do to be successful and how it needs to be done to make your own business successful.”<h2>Advice for Future Franchise Owners</h2>For anyone considering franchise ownership, PJ keeps his advice pretty simple:“Plan, plan, plan. That’s the way to keep everything moving like it should.”That mindset of preparation and consistency is already helping shape the future of his restaurant and his role within the Blakely community.<h2>A New Barbecue Destination in Blakely</h2>With a love for barbecue and a commitment to his hometown, PJ Patel is excited to bring authentic slow-smoked flavors and genuine hospitality to Blakely, Georgia. His journey is a reminder that great food has the power to bring communities together — especially when it’s served with passion and purpose.About Dickey’s Barbecue PitKnown for authentic, slow-smoked Texas barbecue, Dickey's Barbecue Pit has been serving guests Legit. Texas. Barbecue.™ for decades with signature smoked meats, savory homestyle sides, and family-friendly hospitality.&nbsp;

Meet PJ Patel - Bringing Big Barbecue Flavor to Blakely, Georgia

CEO Magazine: Secret Sauce: Laura Rea Dickey & Roland Dickey Jr

Rancher’s Premium Smokehouse, the innovative sausage brand from the Dickey’s family of brands, was recently featured by CW33 as it celebrated two years of rapid growth and bold flavor innovation. The feature highlights the brand’s rise as one of the fastest-growing national sausage brands, its unique flavor lineup, and its anniversary giveaway celebrating National Brisket Day.&nbsp;<blockquote>Read the full story <a href="https://cw33.com/a-taste-of-north-texas/food-and-drink/ranchers-premium-smokehouse-celebrates-2-years/" target="_blank" rel="noopener noreferrer">HERE</a></blockquote>

Rancher’s Premium Smokehouse Celebrates 2 Years of Growth

Dickey’s Barbecue Pit recently celebrated the Wylie community with a Guest Appreciation Event and the turnout proved just how strong the local support for authentic Texas barbecue continues to be. The Wylie community has been supporting this location for 22 years and now, under new ownership of Shahrukh Siddiqui, the local community has shown even more excitement surrounding the legacy barbecue brand. 
Hosted by local franchisee Shahrukh Siddiqui, the event welcomed guests to the restaurant at Dickey’s Barbecue Pit, a location that has been serving the Wylie community since April 2004. For more than two decades, the Wylie restaurant has been known for its slow-smoked meats, homestyle sides, and Legit. Texas. Barbecue.™ Long before the internet had opinions, we were smoking barbecue. And we’re still here doing the work. 
The Guest Appreciation Event intended to thank the Wylie community for its extended support and to reintroduce them to classic Texas BBQ by featuring special in-store offers, including $2.99 pulled pork sandwiches, discounted full racks of ribs, and 22% off meat plates. The promotions brought in a steady stream of longtime fans as well as new guests discovering the location for the first time. 
The event showed strong community ties, with the Wylie location seeing more than double the typical Saturday foot traffic, a strong indicator that the community engagement helped reintroduce the restaurant to local barbecue lovers. 

![siddiqui dickeys 2.jpg](https://cms-www-dickeys-com.s3.amazonaws.com/siddiqui_dickeys_2_fa16fb28c1.jpg) 


“We’re incredibly grateful for the support from the Wylie community,” Siddiqui said. “Events like this are a great reminder that people still value authentic barbecue and the local restaurants that have been part of their town for years.” 
The success of the event also highlights the strength of Dickey's Barbecue Restaurants, Inc. and the value of local ownership within the system. Community-driven promotions and local engagement continue to play an important role in helping individual franchise locations grow and reconnect with their markets. 
While one event doesn’t tell the entire story, the increased traffic in Wylie offers a positive signal. For the broader Dickey’s system, moments like this serve as encouraging indicators that the brand continues to resonate with guests when operators lean into community relationships and authentic Texas barbecue traditions. 
Most of all, the success of the event belonged to the people of Wylie. The local community showed up in a big way, and the team at Dickey’s is thankful for the continued support that has kept this location serving Legit. Texas. Barbecue.™ for more than 20 years. Our brand is built in restaurants, communities, and relationships — not in rumor cycles.

Dickey’s Wylie Appreciation Event Draws Crowd

We don’t think that it’s dramatic to say that barbecue is more than just cooking—it’s a craft rooted in tradition, patience, and regional pride. Anyone from Texas, Tennessee, or any other BBQ powerhouse state will attest to that! From slow-smoked brisket in Texas to vinegar-kissed pork in the Carolinas, regional BBQ styles vary widely but all have a common thread – delicious tradition.

Here’s a breakdown of SOME of the most influential styles and what sets each one apart.

## Texas BBQ: Beef and Smoke

In Texas, beef reigns supreme—particularly brisket. Texas BBQ techniques emphasize simple seasoning (usually just salt and black pepper but Dickey’s always puts a little extra secret something in there for your tastebuds to love), hickory wood for smoking, and letting the meat’s natural flavor shine. The focus is on bark development, smoke penetration, and perfect tenderness. That’s why it is so important to smoke your brisket on low heat for a long time. We smoke ours for 18 hours! Low and Slow is the name of the BBQ game, especially when it comes to Texas brisket!

![Pit 2.jpg](https://cms-www-dickeys-com.s3.amazonaws.com/Pit_2_1037a655f7.jpg)


You know, Texas is such a huge state that there are even sub-regional BBQ styles. Across the state of Texas, there are big variations. For example, in Central Texas, Brisket is the main pride and joy, focused on simple rubs and no heavy sauces but travel east and you’ll find chopped beef and pork that is a little more sauce-forward. Then you have South Texas with neighboring influence bringing Barbacoa smoking to the forefront. West Texas has its own style by cooking directly over mesquite. The commonality in the state; however, is clear: Honoring the meat and letting the smoke do the work.

## Kansas City BBQ: Sweet, Saucy, and Bold

Unlike Texas, Kansas City barbecue is known for its thick, tomato-based sauce which is the perfect balance of sweetness, tanginess, and other spices. The flavor profile leans bold with sauces that are rich and glossy. More often than not, meats are often fully coated before serving in this sweet and tangy BBQ sauce. It’s approachable, crowd-pleasing barbecue with big personality, but it’s safe to say, you’ll probably need some napkins for cleanup from that delicious sauce!

##  Carolina BBQ: Vinegar and Whole Hog

Looking east to the Carolinas, pork is king. If you’ve ever visited one of the Carolinas or have ever even just met someone from either of the Carolinas, they’ll tell you that they’ve got the best pork pulled in the country. North Carolina uses a vinegar-based sauce with minimal sweetness, while South Carolina leans into mustard-based sauces. Coming from someone who has tried them both, they are delicious and have a worthy claim to the title of delicious pulled pork.

##  Memphis BBQ: Pork and Dry Rubs

Another regional BBQ to look at would be Tennessee. While is a bit of a divide here, with ribs served in 1 of 2 way. Delicious and sweet are the 2 words I would use to describe this region’s BBQ. The 2 ways that Memphis ribs are served are:
 
•	**Dry** – Coated in a flavorful spice rub

•	**Wet** – Brushed with sauce before or after cooking

![smoked ribs](https://cms-www-dickeys-com.s3.amazonaws.com/176_Reduced_1_bb12daa9a9.png)



Loyalists will say that dry rub ribs are the true signature of this region. The seasoning creates a flavorful crust that doesn’t rely on sauce to carry the delicious pork flavor of the ribs. Then there are those loyal to the sauce that swear the sauce brushed on after cooking is what makes a rib a rib. Either way, Memphis BBQ highlights spice balance and technique.

## Kansas City BBQ: Sweet and Saucy

Kansas City barbecue is known for its thick, tomato-based sauce that balances sweetness, tang, and spice. Meats are often coated or glazed in sauce, creating a rich, glossy finish. Kansas City BBQ is bold, approachable, and layered with flavor — perfect for those who love a sweet-meets-smoky combination.

No matter your preference in style or technique, understanding these regional BBQ styles can inspire your own flavor experiments and help you appreciate the diversity of barbecue traditions. You can learn from every region’s traditions and best practices to create a BBQ style all your own. Don’t miss out on some additional blogs coming soon to continue your Ultimate Guide to Texas Barbecue.
 




Texas Barbecue: The Ultimate Guide Regional BBQ Styles Explained

When people talk about [legendary barbecue,](https://finance.yahoo.com/news/dickeys-barbecue-honors-84-years-164600133.html) the first thing they bring up is the brisket, ribs, sausage, or pulled pork. But any true pitmaster will tell you the truth: your sides can make or break the meal. They set the tone, balance the richness, and take a plate from good to unforgettable.


Below are the five must-have barbecue sides, why they work, the variations people crave, and how to serve them like a pro.


## Mac & Cheese: The Creamy Classic

Few things pair with smoked meats as beautifully as a warm, velvety bowl of mac and cheese. It is comfort food at its best and a universal favorite across all ages.


**Why it works**

· The richness of melted cheese cuts through smoky proteins.

· Its soft texture balances brisket bark or sausage snap.

· Familiar, nostalgic, and filling.


**A Homemade Recipe Variation to Try**

To elevate your mac and cheese, try a combination of cheddar, Gouda, and cream cheese for depth. Add smoked paprika for subtle BBQ harmony and finish with a toasted breadcrumb topping for crunch. For a bold twist, fold in roasted jalapeños or crispy bacon.


## Coleslaw: The Fresh, Crunchy Balance


Coleslaw is the unsung hero of barbecue meals. It is refreshing, bright, and exactly what heavy smoked meats need to stay balanced.


**Vinegar vs. Creamy Slaw**


Vinegar slaw offers tanginess and crunch that pairs perfectly with pulled pork or fatty brisket.

Creamy slaw brings richness and sweetness that complements smoked chicken or spicy sausage.


**Perfect Pairings**

· Vinegar slaw with pulled pork sandwiches and brisket plates

· Creamy slaw with smoked turkey and sausage links


**Make Ahead Tips**


Prep vegetables early, but wait to dress the slaw until one to two hours before serving. Keep it chilled until ready to plate to maintain crisp texture.


## Baked Beans: Sweet, Smoky, and Satisfying


A staple across barbecue regions, baked beans add warmth and sweetness that work beautifully with every smoke-kissed protein.


**What Makes Good BBQ Beans**

· A balance of sweet molasses or brown sugar

· Tang from mustard or apple cider vinegar

· Slow simmering until thick, rich, and caramelized


**Flavorful Add Ins**


· Brisket trimmings for extra smoke

· Bacon for salty depth

· Jalapeños for heat

· Onions and garlic for savoriness


These additions turn a simple side into a standout dish.


## Potato Salad: A Reliable Crowd Pleaser

Potato salad is a barbecue classic because it checks every box. It is creamy, hearty, and easy to scale for big gatherings.


**Southern Style vs. Mustard Style**


Southern style is mayonnaise based, mild, and creamy. Mustard style is tangy, brightly flavored, and bold.


**How to Keep Potato Salad Cold at Events**


· Place your serving bowl inside a larger bowl filled with ice.

· Keep it covered when not serving.

· Refresh the ice every 30 to 45 minutes.


Food safety matters, especially with dairy based dishes.


## Texas Toast or Cornbread: Essential for Soaking Up the Good Stuff


A BBQ meal without bread is like a grill without fire. Bread brings balance, texture, and practicality.


**Serving Recommendations**

· Texas toast: thick cut, buttered, and toasted to golden perfection

· Cornbread: slightly sweet and crumbly, excellent with ribs and beans


**Why Bread Matters in BBQ**

· Soaks up sauces and juices

· Adds a neutral, starchy counterpoint to smoky flavors

· Helps round out plates for gatherings or events


**Bonus: How to Build the Perfect BBQ Plate**


Even the best smoked meats need thoughtful pairing.


**Protein and Sides Ratio**


A balanced plate includes:

· One to two proteins

· Two to three sides

· One bread option


This keeps the meal satisfying without overwhelming the palate.


**Tips for Catering Events**


· Include at least one creamy side like mac and cheese or potato salad.

· Include at least one fresh or acidic side like coleslaw or pickles.

· Prepare servings in advance to keep the line moving.

· Label dishes clearly for dietary considerations.


[Barbecue](dickeys.com) may start with great meat, but it is the sides that turn a plate into an experience. The right combination brings balance, contrast, and comfort, honoring regional traditions while allowing room for creativity. Whether you are hosting a backyard cookout or planning a large gathering, pairing smoky proteins with thoughtful, well-prepared sides ensures every bite feels complete. A memorable BBQ is never just about the star of the show. It is about the harmony of every flavor on the plate.

The 5 Side Dishes That Make or Break a BBQ

It is hard to believe that there are people in the world that have not
tried Dickey’s delicious, slow-smoked barbecue, but those people do exist.
Recently, CA-1283 in La Quinta had a new guest dine at their location.<o:p></o:p>

<o:p>&nbsp;</o:p>

Michael Tucker and his team more than impressed the new guest with
their customer service and amazing Texas-style barbecue. The guest said that he
was a guaranteed guest for life and that Tucker knows exactly how to run a
quality barbecue joint. <o:p></o:p>

<o:p>&nbsp;</o:p>

Keep up the amazing work CA-1283! <o:p></o:p>

&nbsp;

Real Talk with Real Owners: Michael Tucker of La Quinta, CA

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