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Dickey's Barbecue Announces the National Release of "Mr. Dickey's Barbecue Cookbook"

By: Dickey's Barbecue Pit® |  1 Shares     65 Reads

The World's Largest Barbecue Chain Celebrates Recipes from a True Texas Pit Master

DALLAS, Sept. 24, 2012 // PRNewswire // -- For genuine Texas barbecue, there is no better person to ask than Roland Dickey of Dickey's Barbecue. The family owned franchise has mastered the art of great barbecue across the country with more than 260 locations nationwide. Roland Dickey has decades of practice behind the pit and is now sharing his family recipes with the world in "Mr. Dickey's Cookbook."

"I've been asked to a write a cookbook for years," said Roland Dickey, book author and chairman of Dickey's Barbecue Restaurants, Inc. "I'm a guy who rarely cooks from a recipe and has forty years' experience cooking and entertaining, so having the opportunity to get it all down on paper was exciting. I've perfected the art of serving up affordable, easy to make, and great tasting food."

The book showcases more than 100 recipes and entertaining anecdotes, including many Dickey family recipes. Personal photographs along with mouthwatering photography of the dishes accompany classic and crowd-pleasing recipes.

"Cookbooks have gotten so complicated and the ingredients are hard to find," said Dickey. "I wanted my book to be all about creating enjoyable meals that guests can appreciate, but don't break the bank and take all day to make."

Roland Dickey's father founded Dickey's Barbecue Pit in 1941. More than 70 years later, the Dallas-based company has swept the country. "Mr. Dickey's Barbecue Cookbook" depicts the years that shaped the fast growing barbecue chain and outlines how it grew from a one-room barbecue joint to a national staple.

About the Authors

For more than seven decades, Roland Dickey has served up great Texas barbecue at Dickey's Barbecue Restaurants around the country. Working alongside his father, young Roland learned the tricks of the barbecue trade and cultivated his knack for storytelling.

Co-author, Polly Powers Stramm is an award-winning journalist whose work has appeared in such publications as USA Today, Time, Newsweek, and People. She has written several books, including Uncle Bubba's Savannah Seafood and St. Patrick's Day in Savannah.

About the Photographer

Robert M. Peacock is one of the South's leading food photographers. He has photographed for publications such as Southern Living and Coastal Living along with several cookbooks.

About Dickey's Barbecue Restaurants

Dickey's Barbecue was founded by Travis Dickey with the goal of authentic slow smoked barbecue. More than 70 years later, the Dallas-based family run barbecue franchise still offers a quality selection of signature meats, home style sides, tangy barbecue sauce and free kids meals every Sunday. All meats are slow smoked on site in each restaurant. This year Nation's Restaurant News named Dickey's "Top Five Growth Chains" and they were also named "Best Franchise Deal" by QSR Magazine. For more information, visit www.dickeys.com or for franchise opportunities call (866) 340-6188.

Media Contact:

Jami Zimmerman
972.248.9899
jzimmerman@dickeys.com

SOURCE Dickey's Barbecue

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