Dallas, TX -- (SBWIRE) -- 12/22/2015 -- Slow-smoked, Texas-style barbecue is one of the most delicious traditional culinary cultures in America, but even this classic style can be evolved. Dickey's Barbecue Restaurants, Inc. have reached well over five hundred restaurants throughout the United States in the last ten years, and that is largely thanks to their menu of all-time classics. Now however, CEO Roland Dickey, Jr. has overseen the introduction of new menu items for the first time in years, designed to perfectly complement their existing flavors and add new dimensions for regular customers.

The new menu items include Asiago Creamed Spinach, the all-new Blondie Brownie and Chocolate Chunk Cookie, and a new take on a Dickey's classic, the Southern Pecan Pie.

The newest home-style side, created to complement Dickey's signature slow-smoked Texas-style barbecue, is a delicious creamy blend of Asiago cheese and spinach. After months of perfecting the recipe by Dickey's in-house R&D Team, the side is now available at Dickey's locations across the country.

Tamala Fowler, Vice President of Purchasing and R&D explained, "Our guests didn't want a huge slice of pie, they wanted a smaller dessert to satisfy their sweet craving that's very high quality but at a lower price point, so this is exactly what we created."

The Dickey's signature dessert menu forms the bulk of the new additions, and now includes the Blondie Brownie, a blend of roasted pecans and semi-sweet chocolate chips in a buttery cookie base. The all-new Chocolate Chunk Cookie is sure to satisfy the cravings of any cookie or chocolate connoisseur. After seeking guest feedback and numerous product tests, Dickey's is pleased to offer an irresistible new pecan pie that combines a crisp and buttery pastry with a deliciously rich, sweet, dense and chewy filling and loaded with toasted pecans.

Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants, Inc., described his relationship to the new menu items, "It's important to take feedback from our guests and Owner / Operators and make menu additions and tweaks as needed, so we are pleased to roll out delicious new quality menu items that pair perfectly with our authentic Texas-style barbecue. As a family owned and operated business, I was sure to taste all the new additions personally before giving my seal approval, and I'm pleased to congratulate our development team on an outstanding job."

About Roland Dickey, Jr.
Roland Dickey, Jr. is the CEO of Dickey's Barbecue Restaurants, Inc., a chain he has grown from 20 to over 530 branches since he took over the family business in 2006. He shares his business expertise and strategic insights at talks around the country, while taking an active role in developing the future of the Dickey's brand.

For more information please visit: http://www.rolanddickeyjr.com/