Roland Dickey heads up Dickey’s Barbecue with 200 locations nationwide. There are now two locations in the New Orleans area with one coming soon to Natchitoches.
Dickey is also the author of “Mr. Dickey's Barbecue Cookbook: Recipes from a True Texas Pit Master,” published by Pelican Publishing of New Orleans. The following gives you a taste of his smoky cuisine.
From “Mr. Dickey's Barbecue Cookbook”
1 slice Applewood bacon
3 tablespoons maple syrup
5 tablespoons light brown sugar
2 teaspoons yellow mustard
1/2 teaspoon smoked paprika
1 teaspoon molasses
1 1/2 teaspoons liquid smoke (available in your grocer’s sauce aisle)
2 teaspoons apple cider vinegar
1/4 cup beef broth
1 (28-ounce) can pork and beans
Kosher salt, to taste
Cracked black pepper, to taste
Directions: Cut the slice of bacon in half and sauté it in a medium pot over low heat. Render the bacon for 7 to 8 minutes, stirring every 2 minutes. While the bacon is rendering, mix together the syrup, brown sugar, mustard, paprika, molasses, liquid smoke, vinegar, and beef broth in a large bowl. Set aside. Once the bacon is rendered, add the mixed ingredients to the pot, and stir for 10 seconds to deglaze the pan. Add the pork and beans and stir. Allow the beans to simmer on medium-low heat for 10 minutes. Season to taste and serve.
Cheré Coen is the author of “Haunted Lafayette, Louisiana” and “Exploring Cajun Country: A Historic Guide to Acadiana,” both from The History Press, and co-author of “Magic’s in the Bag: Creating Spellbinding Gris Gris Bags and Sachets.” She teaches writing at UL-Lafayette’s Continuing Education. Write her at firstname.lastname@example.org.