Smoking meat low and slow!
Sponsored by Hawaii Gas
If you’re in the mood for some good ol’ Texas-style barbecue, look no further than Dickey’s Barbecue Pit in Kapolei! HI Now host Kainoa Carlson got an inside look at the smoker where all the magic happens and some of the restaurant’s specialty dishes.
Danny Mabalot and family brought the Dickey’s franchise to Hawaii. Mabalot started doing smoke barbecue out in his backyard and it became a passion, so he decided to bring Dickey’s Barbecue Pit to Hawaii. Dickey’s was originally founded in 1941 out of Dallas, Texas, and today it has over 500 locations around the world.
“Here at Dickey’s Barbecue PIt, our most popular plate is the three-meat plate. It’s also called Texas Size,” says co-owner Dean Mabalot.
The three-meat plate consists of your choice of three meats, two small sides and a dinner roll. Two of the restaurant’s most popular sides? Waffle fries and fried okra, of course! The most popular meat, however, is the beef brisket.
“it’s smoked at least 12 hours — up to 14-16 hours depending on the size,” says Mabalot. “When we rub this, we don’t use any marinade — all dry-rub.”
Dickey’s uses a rub with black pepper, garlic salt, and some special secret ingredients that makes the meat irresistible. And if you like a little spiciness in your meat, Dickey’s also has some delicious sausages like its most popular Jalapeno Cheddar Kielbasa.
Mabalot says the pulled pork is also popular with the locals because it’s similar to kalua pig. The pork is cooked with the brisket for about 12-14 hours, locking in all those juices! On a normal day, Mabalot says the restaurant will go through 12-16 briskets. Now that’s a lot of meat!
So if you’re looking to get your barbecue fix, be sure to check out Dickey’s Barbecue Pit in Kapolei!