BBQ nerds argue endlessly about what denotes authentic and proper BBQ, but the key question should be whether the cooking is simply true and good. Dixie’s delivers on all counts. Adhering to the Texas style of BBQ, which means little to no sauces or rubs – the startling pure taste of slow cooked meat is both lush and clean.
Cords of alder, birch, and maple firewood (not pellets) are used to imbue a gentle smokiness that never overwhelms.
The signature brisket has a gloriously tender texture that only improves as the evening wears on (pro tip: dining at 8pm or later ensures a full 12+ hours of smoking and resting).
Boneless buttermilk fried chicken is the perfect amalgam of crisp cornmeal crust, skin, and juicy flesh.
For dessert, smoked pecans give the namesake pie depth and sophistication.
Though the room’s pitch perfect evocation of a Texas roadhouse borders on Disneyesque, the restaurant is located on one of the grittiest stretches of East Hastings. I won’t lie, the contrast will be very jarring for many, but Dixie’s has opened their doors wide open in the spirit of welcome and generosity.