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Stampede Stew Now 'On the Menu' at Dickey's Barbecue Pit

By: Dickey's Barbecue Pit® |  19 Shares     147 Reads

December 09, 2014 // Franchising.com // Dallas, TX - Dickey's Barbecue Pit is giving guests a taste of TNT's 'On the Menu' with new limited edition menu item, Stampede Stew. The fast-casual restaurant chain known for slow smoked Texas barbecue is unveiling the signature dish created by Atlanta resident Sarah Broadus. Broadus brought the heat in the broadcast cooking competition starring Emeril Lagasse and Ty Pennington, by winning the prize of being featured on the menu at participating Dickey's Barbecue locations.

"We're thrilled to be a part of such an innovative show that gives home cooks across the country a chance to showcase their skills," said Roland Dickey, chairman of Dickey's Barbecue Restaurants, Inc. "The savory Stampede Stew created by Sarah Broadus pairs perfectly with our slow smoked meats and specialty barbecue sauces – we can't wait for our guests to try it!"

The limited time menu item, features a deliciously Southern combination of fresh turnip greens mixed with a hearty vegetable broth, great northern beans and piled high with Dickey's signature Polish sausage. Stampede Stew is served steaming hot along with a buttery roll. The new menu item can be served as either a tasty entrée or a home style side item.

TNT's 'On the Menu,' hosted by Ty Pennington and legendary Chef Emeril Lagasse, features everyday cooks as they vie for the chance to have their own dishes served in major restaurant chains across the country. Guests may view Dickey's Barbecue episode and the creation of the brand's newest menu item here. 'On the Menu' is produced by United Artists Media Group (an MGM company). Dean Houser serves as executive producer along with United Artist Media Group Chief Executive Officer Mark Burnett.

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 over 400 locations in 40 states. This year Dickey's Barbecue 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 www.dickeys.com or for barbecue franchise opportunities call 866-340-6188.

SOURCE Dickey's Barbecue Restaurants, Inc.

Media Contact:

Kendall Huber
972.248.9899
khuber@dickeys.com

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