Rustic flavors accentuate October fare, and there’s no better way to satisfy a hearty palate than with the slow-smoked goodness of Plymouth’s newest restaurant.
If you haven’t made it in for a taste at Dickey’s Barbecue Pit, know before you go that locals are loving the southern-style chopped brisket and pulled pork (available in a sandwich or as a meat plate ($3-12) according to franchise owner Eric Snover. Meats are smoked right on the premises for 12–14 hours, and the resulting sandwich, served with Dickey’s signature barbecue sauce on the side, is juicy and tender and definitely one of the menu’s highlights. If there’s a sausage fanatic in your midst, tack on an order for the spicy cheddar sausage (starting at $12 per pound), a polish-style sausage filled with chunks of cheddar cheese, which started as a limited-time offer but was permanently added to the menu nationwide earlier this year.
Choosing your accompaniments (two per plate) won’t be easy, but Snover recommends the creamy coleslaw and the baked potato casserole (similar to a loaded baked potato topped with cheese, sour cream, bacon and chives). The ever-popular Momma’s mac is a fixture on the menu—a signature macaroni and cheese made with five kinds of cheese.
It might take hours to smoke the meats at Dickey’s, but when it’s time to serve things up, you’ll sail through that fast-moving counter line for the ultimate no-wait plate. As your meal winds down, save a few extra minutes for the free, self-serve ice cream. A soft-serve machine with baby cones is part of the cafeteria line for no extra charge, and it’s not difficult to imagine why it goes over big with families.
The restaurant also offers catering, something to consider if you’d like to be serving up those juicy and tender pulled pork sandwiches at your next family gathering or special event.
MOMMA’S MAC
Serves four to six.
Cook time: 25 minutes
PASTA:
1½ cup elbow pasta
4 qt. water
2 Tbsp. butter
1/3 cup or 3 slices bacon, diced
CHEESE SAUCE:
2 eggs
4 oz. evaporated milk
½ cup chicken stock, clear 2 tsp. chicken base 1 tsp. Kosher salt 1 tsp. black pepper 2 oz. cream cheese 2 oz. Velveeta cheese 2 oz. sharp cheddar cheese, shredded Cook the pasta per the instructions on the box. Drain the pasta, and hold pasta inside of the colander. While pasta is boiling, render the bacon pieces: Place raw bacon pieces into a medium stockpot on low, stirring every 2 minutes. The bacon will turn a beautiful burgundy color, and it will render out clear bacon fat. After the bacon is fully rendered, turn off the heat, and drain off the bacon fat. Return the bacon pieces to the pot.
In a separate bowl, mix eggs, evaporated milk, chicken stock, chicken base, salt and pepper. With a whisk, mix well until the ingredients have been fully incorporated. Return this mixture back to the stockpot with the bacon. Turn the heat to medium. Whisk this mixture for 2 minutes. Next, add the cream cheese, Velveeta and cheddar cheese. Continue to whisk this mixture until all the cheese has melted, and the cheese sauce is smooth. Add the pasta back into the cheese sauce, and mix well. Cook for 1 more minute, turn off heat, and garnish with Goldfish and Ritz crackers, which you should pulse in a food processor until lightly chopped.
