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Dickey’s Barbecue Pit Launches No B.S. (Bad Stuff) Initiative; Commits to Sourcing Only Responsibly Raised, Quality Meats

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Dickey’s Barbecue Pit Launches No B.S. (Bad Stuff) Initiative; Commits to Sourcing Only Responsibly Raised,  Quality Meats

Published: 10 Aug 2016

See the full multi-media release here.

Starting August 15, 100% of chicken sold at Dickey’s will be raised without antibiotics

(Dallas, TX) In an effort to support the health and wellness of its guests nationwide, Dickey’s Barbecue Pit has announced that all meats sold in every location will contain “No B.S.” (Bad Stuff) by sourcing only responsibly raised, quality meats. Starting August 15, all chicken sold will now be raised without antibiotics. This breakthrough in sustainability not only comprises the brand’s traditional slow smoked chicken breast, but also will include whole smoked chickens and chicken nuggets served in kids’ meals at select stores. To learn more, click here.

The chicken is 100 percent vegetarian fed and humanely raised. It is also completely hormone-free and cage-free, ensuring that Dickey’s guests are served only the highest quality poultry with no additives. This announcement accompanies other advances in sustainability by the barbecue brand including humanely handled and sustainably raised brisket as well as locally-made sausage with no nitrates, nitrites or artificial coloring or flavors. Additionally, all of Dickey’s pork products are free from added hormones, nitrates, nitrites and artificial coloring and flavors.

In the past year Dickey’s has prioritized sustainability system-wide, leading the Fast Casual industry by initiating eco-friendly practices while ensuring the highest quality dining experience. In 2015 the barbecue brand launched recyclable and recycled paper products and pioneered a barbecue pit which uses a proprietary wood blend pellet instead of firewood.

“Dickey’s Barbecue Pit is constantly working toward our mission of authenticity with a conscience - specifically greater sustainability and responsibly-sourced products,” says Tamala Fowler, Vice President of Purchasing and R&D at Dickey’s Barbecue Restaurants, Inc. “We not only hope to serve our guests great-tasting products, but to serve the highest quality, healthiest and eco-friendly foods so that our guests can feel confident in their choices for their families.”

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To find the Dickey’s Barbecue Pit nearest you, click here.

Except for those naturally occurring in celery powder. Federal regulations prohibit the use of hormones in pork and poultry.


About Dickey’s Barbecue Restaurants, Inc. 
Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain, was founded in 1941 by Travis Dickey with the goal of authentic slow-smoked barbecue. Today, all meats are still slow smoked on-site in each restaurant living up to the company tagline, “We Speak Barbecue.” The Dallas-based family-run barbecue franchise offers a quality selection of signature meats, home style sides, tangy barbecue sauce and free kids’ meals every Sunday. The fast-casual concept has expanded to more than 560 locations in 43 states. This year Dickey’s won first place on Fast Casual’s “Top 100 Movers and Shakers” and ranked in the top ten of Franchise Times’ “Fast and Serious.” Dickey’s Barbecue Pit was recognized for the third year by Nation’s Restaurant News as a “Top 10 Growth Chain” and by Technomic as the “Fastest-growing restaurant chain in the country.” For more information, visit or for barbecue franchise opportunities call 866.340.6188.