Thursday, August 21, 2014

Enjoy a Dickey's sandwich today!

Indulge in your choice of sandwich options
The Westerner
Not to be outdone, this is our largest sandwich offering with your choice of 2 slow smoked meats and 2 slices of delicious Cheddar cheese.
Big Barbecue
For those looking to satisfy a serious barbecue craving -- this is a great option.
If you are just a little hunger indulge with
Lil' Hoagie
Little sandwich, big flavor. Have you had your hoagie today?

Wanna upgrade? Make it a plate and add 2 sides to any sandwich for a special price!


Monday, August 11, 2014

Festival City Barbecue Discounts

What is your favorite William Shakespeare Quote?

Remember... you receive 10% off your purchase when you join us for dinner @Dickey's Barbecue Pit.  Bring in your ticket stub from any of The Shakespear Plays.

Offer not valid with any other discount, special or promotion.






Wednesday, August 6, 2014

We Speak Barbecue Contest

Ribs are the backbone

Ribs are the backbone to the barbecue business and Dickey’s understands that the perfect ribs are not necessarily a science, but an art form.

How do we get perfect, mouthwatering fall-off-the-bone ribs? That’s the secret I’m sharing today.

Dickey’s always starts with a great rib rub, like Dickey’s Signature Rib Rub which includes ground cumin, salt, garlic a sugar and maybe a few secret ingredients. After slathering the ribs with the rub, we place the ribs in the smoker bone-side down. This allows the smoke to channel under the ribs and achieve an overall smoky, savory flavor.

We smoke our succulent ribs at a temperature between 270 and 295 degrees F and we smoke them for 3 to 3 ½ hours.
To check the doneness, we perform the “break test” by grabbing the rib rack with a pair of tongs making sure they immediately break. This means they are perfect. At Dickey’s, we make sure our ribs literally fall-off-the-bone and melt in your mouth -- nothing else will do!

Have fun and don’t worry about getting a little messy -- that’s just part of making great barbecue!

Are you a rib-natic? Then check out #DickeysAllOverYourFace #DickeysAllOverYourFace is a 6 week campaign that will feature a series of short videos exploring the rib ticklin’ side of Dickey’s. All videos will be posted weekly here and also on Dickey’s Facebook. Dickey’s encourages viewers to watch, share and comment. The videos are to inspire Dickey’s customers to not just share a rib, but a share moment.

Sunday, July 20, 2014

Happening around Cedar City, Utah

Get ready for a great week ahead - starting with Monday FuN... So what's happening around Cedar City today? 

Family Swim Night held every Monday 6:00 pm – 9:00 pm at the Cedar City Aquatic Center (2090 W Royal Hunter, Cedar City), cost is $10 for 2 adults and 4 kids. For information call 435-865-9223

SUU's Ashcroft Observatory, free star-gazing, located on the hilltop just south of the SUU Farm on Westview Drive (Hwy 56 W to Westview Drive). Open 9:00pm to 11:00pm, interested parties should plan on arriving at the observatory just as the sun sets. For more information and time call 435-586-1409.

ToadzTalent Showcase, held from 9:00pm to 1:00am at Toadz (432 N 100 W, Cedar City) $4 cover charge. All performers are welcome, hosted by Pablo “Of the Mountain” Schwartz. For more info call 435-867-8988.

Pick up an XL Family Pack for the day and enjoy you day!!!


Dickey's Chicken Enchilada

Dickey's Chicken Enchilada Recipe 

10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups Dickey's Smoked Chicken Breast shredded
3 cups Monterey Jack cheese – shredded
3 tablespoons butter
4oz can diced green chillies

Directions:
Preheat oven to 350 degrees
Combine Dickeys shredded chicken and 1 cup of cheese
Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
Melt butter in a pan over medium heat
Stir flour into butter and whisk for 1 minute over heat.
Add broth and whisk together. Cook over heat until it’s thick and bubbles up
Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Bake in oven for 15-20 minutes then you will want to broil for 3 minutes to brown the cheese. Let rest 10 minutes before serving.
Enjoy!
 #dickeysbbq #chicken #enchilada