Dickey's Barbecue Pit

My son and I, both reasonably experienced BBQ guys, visited what I'll term the "New Dickies West" in Northridge, CA on Wed., 26-Jun.-13. I personally have been to the original Dickies in TX several times, and to many, many other BBQs all around.



"Dickies West" was a VERY poor 9th cousin to the original, and not even a very good 3rd cousin to the few better BBQ spots in the LA area. Here's what we say regarding our visit:



1) Pork rib plate. Ribs did come easily off the bone. However, there was a strong aftertaste of cooking fuel (or whatever cooking source they used), just like you get when you don't pay attention on your backyard BBQ at home. Not good, McGee, not good.



2) 2-meat plate. Sliced brisket had fair char edge, but pretty much no taste without sauce. Didn't come to taste sauce. Virginia-style ham salty; more salt here than in the shaker on the table.



3) Mac 'n cheese. If you like Velveta, you'll like this one. Pretty much a lower-tasting, slick, glutinous mass in a cardboard cup.



4) Cole slaw very average. Nothing special here.



5) BBQ beans. Perhaps the highlight of the meal, though nothing special here either. Simply the best of what we ordered.



6) Green beans 'n ham. As with the ham, pretty darned salty; couldn't finish it.



7) Fried okra. OK, if you like lumps of fried coating with some okra in there somewhere. Definitely not like it should be if you know how to do it, and with Dickies' history, they should know.



8) Sweet tea. Probably the highlight of the $30 meal for 2. However, saw how the staff made the tea when it ran empty - 2 cups of sugar dissolved in warm water & mixed with a whisk right in front of you, then poured into the container along with regular tea mixed up with the whisk as well. Interesting, especially if you come from a sweet tea background (South). Suggestion to the staff - don't do this in front of the customers, please.



Overall advice to the "Dickies West" folks: Don't quit your day job. We won't be back.