Dickey's Barbecue Pit

[Martha]

Has anyone eaten safely at Dickey's Barbecue Pit? I checked their allergen listing, and the things that seem to have no gluten, dairy, or soy is pretty small.

I phoned the local restaurant, where my Sunday School class is going this Friday, to ask about the ingredients in the beef brisket and polish sausage, which according to the allergen list ought to be safe. Unfortunately, the manager had no clue--he kept talking about "that glucose stuff" that he was pretty sure was in the brisket.

Thoughts?

[tex]

He was probably referring to dextrose, which is often added to meat. Dextrose is simply a form of glucose, but some food processors prefer to use the term "dextrose" on their ingredient list, rather than "glucose", because it's thought that many people have a negative perception of glucose.

Still, it would probably be tough for me to have much confidence in my chances of eating there safely after hearing that uninspiring response.

Tex

[Martha]

Well then, maybe he had more of a clue than I thought. I thought he was mixing up gluten and glucose.

[tex]

That's the worrisome part. Maybe he was.

Tex

[Deb]

I had a waitress, when told I had a gluten issue said, "Awwww, you can't eat sweet potatoes??" UGH!

[Martha]

After stressing about it all day, I decided to go to Dickey's and risk eating the brisket. (DH says I ought to make a poem: "I decided to risk it, and eat the brisket.") I couldn't eat any of the sides, so they gave me a huge serving of romaine lettuce as my side.

I asked the young man chopping the meat to change his gloves, and the manager heard that, and brought a clean cutting board.

That was Friday night, and I haven't had any trouble, so I think I got through that one okay. I will put Dickey's on my cautiously acceptable list of restaurants.

[tex]

That's good to hear/see (well, actually I guess it's good to read. LOL).

Thanks for the update.

Tex

[Martha]

I may have spoken too soon. Had D Monday night and Tuesday morning. I don't know if it was the barbecue, or the chicken I had Saturday evening. I bought a brand I haven't used before. No headache, though, which is surprising.

[Joefnh]

Hi Martha I'm glad you were able to cautiously eat out. It really is hard to find a truly safe restaurant as so many of the ingredients they use are pre-made elsewhere (sauces, spices etc). So far the restaurants I've had the most luck with are the ones that claim they are GF, SF and actually seem like they mean it. One of the chain restaurants I've had good luck with has been the Outback Steakhouse. If I am traveling for business I will see if there is one in the area.

The other ones have been the simple ones like a basic steakhouse where you can order a steak and a potato with nothing added to it while cooking, I then just add to it what salt pepper etc. I want to at the table.

I hope your flare up clears up soon.

[JeanIrene]

Martha, in Oklahoma City, I have found that the small, independently-owned restaurants are more accommodating (other than places like Outback who make an effort to do it right). This week I went to one that fixed me a plain grilled salmon fillet and fresh spinach cooked till it was soft with nothing added. The waiter brought olive oil to the table to dress it.

On the chain front, I have gotten to know a waiter at Macaroni Grill who is very accommodating since I told him I had a bad reaction on a prior trip there. He now sees to it that my meal is cooked properly (I tip him generously--that always seems to get the point across!)

Jean

[Martha]

I've never had trouble after eating at Outback. In-N-Out Burger is careful, too, and has a dedicated fryer for their fries.

Those are the places I pick if I get to choose. In this case, we were joining our Sunday School class, so the location wasn't my choice. The barbecue was really good, though.

I took 1 and a half Imodium tablets on Tuesday, and I seem okay now.