Dickey’s BBQ opened in Grand Forks on June 21st. Within minutes, there was a line out the door that spilled into the parking lot. And it’s been that way pretty much since.
I was able to show remarkable restraint and waited exactly 24 hours before I made my first visit. When Red Sox Daughter and Blonde Daughter and I took our place in line at 11:05 on Friday, we were the 15th, 16th, and 17th people in line. But the wait was fairly short and well worth it. We’d waited many years for smoked BBQ to come to town so fifteen more minutes wasn’t going to bother us too much.
There was an abundance of workers and everything seemed to move like clockwork inside the festive location which originally housed a Hardees, followed by one of my personal favorites, Mi Mexico. The inside has undergone a rather large makeover to give it a southern feel.
I had the sliced brisket and ribs. I expected them to be good. They turned out to be even better than I had hoped. As I write this, I’m about an 8 on the hunger scale, so I’m not going to go into too much more detail for fear that I will pass out. But suffice it to say that I will be back. In fact, I might move Dickey’s into the power rotation and slink in there once a week.
Owner Josh Becker and his staff are off to an incredible start. Some of you might think that I’m on the payroll at Dickey’s, the way I go on and on about the joint. I’m not, but I wish I was.
UPDATE: While driving past Dickey’s yesterday the smell of BBQ wafted into my vehicle. An immediate meat coma ensued and I nearly crashed. I consider that the ultimate ploy in marketing.