Dickey's Founder Makes His Tasty Brisket
Published: 25 Jan 2017
Check out the full video of Mr. Dickey on KING5 here.
SEATTLE - Barbecue expert, Roland Dickey Sr. of Dickey’s Barbecue Pit launched a clean eating campaign this month, reducing carbohydrates and offering meats free of antibiotics, nitrates and nitrites.
Stop by one of the many locations in the greater Seattle area to try it out!
Some BBQ advice from Roland Dickey Sr:
Dry rub your meats with a mixture of salt, garlic, and course black pepper.
Cook a brisket low and slow, covered, at 225 degrees overnight for 13... 14... or 15 hours! Cover it with BBQ sauce from Dickeys while you are cooking it. It's coming to grocery stores in the Northwest soon!
Ribs you want to cook for 3-4 hours. Again, Low and Slow.
MORE FROM in the news:
11 Jan 2022
Restaurants Currently Feeling Long-Term Effects of Labor Shortage: Dickey's Barbecue Pit CEO, Laura Rea Dickey