Dickey’s BBQ Pit

Dickey's BBQ

Dickey’s BBQ

There are few things more top secret than the food review. What resturant is getting a review, the food that’s chosen for a review – secrets, all of them. Often, when I go out to photograph the food at a restaurant, I have no idea what the review said about the place. Did the reviewer like the food? Enjoy the potatoes but not the pie?

This is a good thing. It means that places get reviewed objectively, as anyone coming into the restaurant would experience them. I can’t tip anyone off if the review is good or bad, because I don’t know myself.

But when I received the food at Dickey’s Barbecue Pit, I knew the review would be good. It smelled excellent. It looked great. The image at the top of this post is the toppings on the biggest potato I have ever seen. You have to dig for a bit to get to the actual potato – that is how many things are on top of that situation. I took it home and my husband and I split it it half and ate it for dinner. I would advise against trying to eat it on your own. This is an activity to do with a friend. The owner of Dickey’s was warm and welcoming, and he even showed me the smoker that is on site of the restaurant.

Fried Up Okra from Dickey's BBQ Pit

Fried Up Okra from Dickey’s BBQ Pit

His name is Ka-Ron Thomas, and he told me that they make a certain amount of BBQ every day – smoking the food means that the meats are cooked low and slow, so that they can’t just make something up for you in 20 minutes. This means that sometimes they run out of stuff. But when they have things left over at the end of the day, Ka-Ron told me that sometimes he takes them to firehouses around the city and donates the food.

Lucky Firemen – because the food is delicious. Brian, the food reviewer, writes elegantly about it, so I’ll let you read his review, but if you are looking for good BBQ in Philly, I highly recommend Dickey’s. You’ll be getting good food and supporting an excellent person. Win-Win, all around.

From the review:

Dickey’s—which opened up its doors and began perfuming its excellent array of meats with ambrosial hickory smoke back in February—is a phenomenal addition to the neighborhood. Owner Ka-Ron Thomas brings a deeply personal touch to the proceedings, welcoming guests with gusto and overseeing everything with the kind of detail-oriented level of concern that makes all the sense in the world when you discover that he was a culinary arts teacher (and will be again this fall) at the Art Institute of Philadelphia: He is a seasoned pro, and it shows.

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