A passion for barbecue

A passion for barbecue

Story by Amy Nicholson , Standard-Examiner correspondent - Oct 29 2012 - 12:56am
(KERA WILLIAMS/Standard-Examiner)
Pork ribs are the specialty at Dickey’s Barbecue Pit at 185 W. 12th St. in Ogden.
(KERA WILLIAMS/Standard-Examiner)
Another favorite menu item is the Pulled Pork Sandwich.

John Thomson of Salt Lake City opened his 14th Dickey's Barbecue Pit in August. His restaurants are scattered around Utah and Colorado, with his newest location in Ogden. He also has plans to expand to Layton early in 2013.

Darci Leavitt, manager of the Ogden site, said she was excited when she saw the job opportunity because she loves barbecue.

"I have always been passionate about barbecue," she said. "On the weekends we were always smoking meats at home and now I get to do it here every day."

Leavitt has worked in the restaurant business for the past 10 years, five of those in management, and describes herself as having a "hands-on" approach. She works side-by-side with her employees in the kitchen.

Leavitt said the most popular of the smoked meats is the St. Louis Ribs ($11.99), served with two side dishes. To create a "fall-off-the-bone" tenderness, the ribs are rubbed in a special blend of spices, allowed to marinate for 24 hours, smoked overnight and then brushed in sweet barbecue sauce. Other meaty choices include Texas-style Chopped Beef Brisket, Southern Pulled Pork, Virginia Ham and Spicy Cheddar Sausage ($7.49-$10.99).

Some of the favorite menu items are offered as daily specials ($7.99), with two sides and a drink. Two examples are the Monday Pulled Pork Sandwich and the Tuesday Beef and Cheddar Baker -- a loaded baked potato stuffed with slow-smoked brisket.

For the holidays, Dickey's is offering complete turkey or ham dinners ($109) that must be ordered in advance and reheated at home. Main dish choices include Cajun Fried Turkey, Smoked Turkey or Honey Glazed Ham, with sides of cornbread dressing, gravy, baked potato casserole, green beans with bacon and a dozen dinner rolls. The meals are designed to generously feed six.

Whole pies ($14.95) are available as add-ons with the dinners, including pecan, French silk and pumpkin. Pie is also served by the slice ($2.99) at the restaurant.

On Sundays, one child per paying adult eats free, and during the month of October all kids in costume receive a free kids' meal. The family-friendly establishment also offers free soft-serve vanilla ice cream to all diners.

Popular side dishes include the smoked barbecue beans, fried okra, jalapeno beans, and homemade macaroni and cheese prepared with six cheeses. The baked potato casserole is made with bacon bits, chives, sour cream and cheddar cheese.

DICKEY'S BARBECUE PIT

  • ADDRESS: 185 W. 12th St., Ogden
  • HOURS: 11 a.m.-9 p.m. daily
  • PHONE: 801-627-8027

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