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I'd go to Spring Creek just for the rolls and green beans.

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Got damn, those rolls!

Rudys is good. It's my default go to BBQ if I decide not to wait hours in line for food.

I saw a dickies north of Austin once. Building reminded me of all those failed restaurants over by laynes in college station.

Wow shocked this thread is still going....


I always wonder if, let's say the top 10 bbq restaurants in Texas, all franchised out and each had 30 locations. Wonder what would happen to the quality and the demand.

Spring creek is good for cobbler and rolls

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All I know is there are a lot of dang picky eaters on Texags.

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Coming from you that is a compliment.

Probably true.

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All I know is there are a lot of dang picky eaters on Texags.

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It's why I don't take things to serious around here. If it tastes good.. Texags says it's nasty. If it's an entertaining movie.. Texags says it's horrible. Ag's win a football game.. Bench this guy/why didn't we run the ball more

But you're a well known idiot across several boards. Your opinion is moot. Dickey's is crap BBQ in Texas. End of story.

Some of y'all care way too much about what other people eat.

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But you're a well known idiot across several boards. Your opinion is moot. Dickey's is crap BBQ in Texas. End of story.

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You call me an idiot but you have "bro" in your username? I guess because no one even knows who you are, your opinion matters. Making you call me an idiot even more ironic

Lolol this thread

Better to remain silent and be thought a fool than to speak (post) and remove all doubt.

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Next time you see a Dickey's go through the drive thru and yell "Faux Q"

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This deserves some love.

Rudy's isn't Franklin's or City Market, but it's good Q and there is a minimal wait. I can smoke some good stuff myself and have eaten good Q all over Texas -- there is not a damn thing wrong with Rudy's. I have never had a bad meal there and I've had a few of them.

Rudy's = Saltgrass - Consistently good for what it is
Dickeys = the carving station at Golden Corral - Yes, I've been to both one time. It's edible, but that's about it.
Franklin's = Joel Robuchon of BBQ
Etc.

I don't get the hard comparisons made on 2 chain BBQ places. BBQ isn't complex and it is highly procedural cooking. Comparing chain restaurants is silly. So much of how you'd rate quality hinges on the individual place's management in terms of how they execute procedures in the kitchen, front of the house, etc. That said, Rudy's in my opinion clearly offers a different quality spectrum than Dickey's... but I've also been to some horrible Rudy's locations (the 290 one in Houston specifically comes to mind) and some that I've never had a bad experience at (Katy I-10 Rudy's). I've also had decent BBQ catering in from Dickey's at a rehearsal dinner in Dallas, but the Dickey's off Mason Rd. in Katy hosted one of the worst restaurant experiences I've ever had relative to expectations.

I am compelled to reply here based on what most would designate unique firsthand experience. I live in the Atlanta, GA area and Dickey's franchises began opening here about 24 months ago. I am a Dallas native, have dined at the primary Dickey's location off Central a few times, and have always considered their product run-of-the-mill in Texas. I agree with all opinions on here that there are MANY well-known Texas BBQ joints ranking much higher than Dickey's.

That said, from April 2014 to April 2015, I completed a full year of free BBQ at a Dickey's location here after winning the drawing at their Grand Opening. Being starved for beef-based Texas BBQ over southeastern pork, there were weeks when I ate there every day; FREE, mind you. I typically took the daily special, so as to mix things up between all the meat offerings. I've obviously grown to know the franchise owner very well, and have had them cater an event for a local scout group of 200 or so folks. Folks from out here not used to chopped brisket sandwiches thought they were "amazing".

What I know about these Atlanta-based locations:
*They do not boil their meat.
*Out here, they use electric smokers, with hickory wood burned in the bottom.
*Brisket is very moist most of the time, and makes outstanding chopped brisket sandwiches.
*Their pulled pork is like every other BBQ chain place in the southeast. Not bad, not outstanding, but good.
*The pork ribs are below average/ store bought quality.
*Sausage comes from a single Texas source, and is pretty good, not great.
*Their sides come from industrial-sized cans and do, indeed, leave a lot to be desired. In fact, I turned the franchise owner onto Ranch-Style brand beans, and he began serving them immediately.

I wouldn't even consider wasting a mealtime there during trips home with so many better options, but I also don't hesitate to stop in here in Georgia when I'm craving a brisket sandwich or plate.

If you want to bash on a chain, go after Spring Creek; that place truly blows IMO.

After eating Franklins, everything is moot.