Mountain Views News          Saturday, August 17, 2013

FOOD & DRINK

9

Mountain Views-News Saturday, August 17, 2013 

DICKEY’S BBQ NOW IN PASADENA

Dickey’s BBQ is now open in a small strip mall on the corner of Sierra Madre and Colorado, 
right behind Plate 38. Now, to be called BBQ you must…. have a BBQ pit. The menu says 
that all meats are smoked on site daily and due to this some items might sell out early. I get 
that -- many of the true BBQ places I have visited in the Dallas area also give you fair warning 
-- I drove fifty miles for some great Q and didn’t get any I certainly would be disappointed. 
Since Dickey’s has several locations throughout the Los Angeles area you might not have to 
drive far. The real question is should you?

My buddy, Charter Cable’s TV Food Star 
Mike Bingley, and I visited Dickey’s for 
lunch. Mike and I have visited the stars of the Pasadena BBQ scene such as Robins, Gus’ and 
Bonnie B’s, so we are pretty well versed on the art of BBQ and what to look for. Wanting to 
try a little of everything I ordered the three-meat plate ($14.50). You can choose from pulled 
pork, beef brisket, turkey, chicken, ham sausage and polish sausage. I opted for the brisket, 
chicken and fall-off-the-bone pork ribs. The owner/franchisee told me that they were St. 
Louis-style pork ribs not baby back. Spoiler alert: the spare rib meat didn’t fall off the bone. 
Maybe it was bad shipment, but there wasn’t enough meat to fall off the bones. However the 
beef brisket was above average, and the chicken was good as well. Sides included fried okra 
and mac and cheese. Mike 
liked the mac and cheese 
but said his mother’s was 
still the best. Sandwiches 
are available using your 
choice of meats. Prices 
range from $7 to $15 
with sodas and plenty of 
refillable sweet tea.

What to like: the refillable 
sweet tea is a plus, and the 
brisket is fantastic. You 
even get a small self-serve 
ice cream. 

What to consider: BBQ 
ain’t cheap, and although 
Dickey’s website mentions 
value their prices are in line with their competitors. The spare ribs are small, much like you’d 
get a Chinese buffet. I might give the spare ribs a second chance, but then again why? If you 
are thinking about feeding the lunch crew, they have a few options. Avoid the lunchtime 
rush, it’s a small restaurant

Little History... 

In 1941, Travis Dickey opened the first Dickey’s Barbecue Pit in Dallas, Texas. Space on the 
restaurant’s sign was rented out to help pay the start-up costs for the restaurant, and the 
menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk 
and sodas.

Brothers Roland Dickey and T.D. Dickey, Jr. took over the business in 1967. Barbecue is a 
regional cuisine in mostly southern states. Every location still smokes all of their meats in 
the restaurant, the same way it was done in 1941.

If you are a TRUE BBQ lover, you’ll like the brisket, but other items might be a little, shall 
we say pedestrian for you.

Taste of Arcadia is coming fast. Monday September 23rd. 5:30 PM Arboretum 301 Baldwin 
Ave. (626) 447-2159. 

Dining w/ Dills Sunday evenings at 5PM KABC 790 AM


FROSTY STRAWBERRY 
DESSERT

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS:

1 cup all-purpose flour 

1/4 cup brown sugar, packed 

1/2 cup chopped walnuts 

1/2 cup melted butter 

2 egg whites 

2/3 cup sugar 

1 (10 ounce) package frozen strawberries 

2 tablespoons lemon juice 

1 cup whipping cream, whipped 

DIRECTIONS:

1 Stir together flour, sugar, walnuts, and butter. Sprinkle this crumbly mixture onto a 
cookie sheet and bake at 350° for 20 minutes, stirring a few times to break up the mixture. 

2 Meanwhile, whip egg whites until frothy. Gradually beat in sugar. Add strawberries 
and lemon juice. Beat at high speed a few minutes (up to ten minutes depending on your 
mixer) until very light and fluffy. Fold in whipped cream. 

3 Sprinkle 2/3 of the crumb mixture into a 13X9 inch pan. Spread strawberry mixture on 
top of crumbs. Top with rest of crumbs. 

4 Cover tightly and keep in freezer until time to serve, at least an hour. Garnish each 
square with fresh strawberries and promptly return to freezer any unused portion.