Hemet Dickey’s Barbecue Pit beckons the hungriest families

This tender smoked barbecue beef brisket sandwich served with sides of baked beans and a baked potato casserole and a large drink is by far the favorite of customers at Dickey’s Barbecue Pit in Hemet. Topped with Dickey’s original or spicy barbecue sauce, this is a quick meal to long remember and crave again. Tony Ault photo
This tender smoked barbecue beef brisket sandwich served with sides of baked beans and a baked potato casserole and a large drink is by far the favorite of customers at Dickey’s Barbecue Pit in Hemet. Topped with Dickey’s original or spicy barbecue sauce, this is a quick meal to long remember and crave again. Tony Ault photo

When you walk into Dickey’s Barbecue Pit in Hemet the delicious smell of barbecued meat fills your olfactory nerves sending your mind into the wonderful smells of outdoor barbecues and fun family times.

Your eyes catch the familiar blue-checkered, oilcloth-covered tables enhancing the moment you will soon taste your favorite hickory wood-smoked barbecue dish whether it be tender pulled pork, beef brisket, tender chicken breast or spicy kielbasa sausage. Delicious barbecue or jalapeno-cheddar beans, cheesy macaroni, potato salad, baked potato casserole or a host of other tasty side dishes will top off that gnawing hunger pain.

Even more delightful might be a friendly conversation with Dickey’s Hemet franchise owners Roger and Sandra Farine who delight in pleasing their customers and show their Swiss hospitality and care that Americans envision while traveling to Europe.

The couple is new to the Hemet/San Jacinto Valley. They purchased the Dickey’s Barbecue Pit franchise, 1127 S. Sanderson Ave., only 2 years ago. Roger and Sandra Farine, with their four children, quickly found good friends and customers with outstanding barbecue food service designed for the American family. The family travelled from Switzerland and drove an RV across America to find what Roger Farine called an “adventure” of a lifetime.

“We were so glad to learn about the American people,” Roger Farine said. “The people are so nice. We made a lot of friends and met a lot of older people. When they arrived in the Valley we thought we were coming to paradise,” Roger Farine said in an interview at Dickey’s Thursday, April 13.

Wanting to stay in America and the Valley, he learned they would have to have a business and found Dickey’s Barbecue Pit was available.

“We needed to buy a business,” he said. “It has been an adventure.”

He spent time in Dallas, Texas, learning the art of cooking hickory smoked barbecue from the national Dickey’s Barbecue Pit University and bringing it back to Hemet, making the local Dickey’s one of many successful barbecue restaurant franchises in California.

Now, Dickey’s Hemet offers family barbecue fare with fast service, delectable meats at very reasonable prices. Dickey’s employees, like Dickey’s block person and pit master Steven Johnson, take pride in preparing a single order and handing it to the customer in two minutes or less.

The finest meats, including cage-free chicken without antibiotics, are hickory smoked and slow cooked every day. Meats are deliciously flavored with a choice of Dickey’s own original barbecue sauces and flavorings, ranging from the original to sweet and spicy. All the sauces are available for sale separately. There are always large fountain drinks for sale, along with free soft-serve ice creams for children and adults. As a true “family” restaurant Hemet Dickey’s does not serve alcoholic beverages.

Dickey’s favorite dish, according to Roger Farine, is the half-pound barbecued pulled pork sandwich followed by the barbecue beef brisket. Roger Farine said his personal favorite is the 220-calorie, sweet barbecue chicken breast meal. For the hungrier guests’ he recommends the half rack of barbecue ribs or perhaps the full rack. Those seeking a special spicy taste treat might choose either the Polish kielbasa sausage or the jalapeno cheddar kielbasa.

The 440-calorie turkey sandwich is simple and delicious.

“I really love that sandwich,” customer Victoria Carrillo said that evening April 13.

“That’s all she always orders,” her husband Frank Carrillo said, while eating a rack of barbecued ribs. The Carrillos are regular customers of Dickey’s.

“The food is good, he said. “There is a good variety. We keep coming back.”

Dickey’s Barbecue Pit offers its each plate with two sides and a roll. A one-meat plate is $12, a two-meat plate is $13 and a three- meat plate is $14. A pork rib plate with two sides is $16. A “Texas-” sized Westerner plate is $12, and classic sandwich plates are $11. The classic sandwiches change Monday through Saturday for $11 each. Sunday is special as children under 12 years old eat free at Dickey’s Barbecue Pit.

Stacks and tacos are available include the Texas fritos pie stack, $8 or the brisket mac stack, $8. The chicken and cheese taco or the brisket and cheese tacos are only $2.50 each.

Soft serve ice cream, Pecan pie slices, chocolate chuck cookies and blondie brownies are available for dessert.

Roger’s employees delight in putting together family pack take-outs with the picnic pack, family pack and extra-large pack ranging from $31 to $66.

All meats are pit cooked daily in Dickey’s wood pit. Dickey’s Hemet hours are 11 a.m. to 9 p.m. daily, Monday through Sunday.

Dickey’s offers catering services up to 100 people with a variety of options. For catering information and pricing, call Hemet Dickeys catering at (866) 227-2328. For locations and more information, visit www.dickeys.com/.

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