SUU Home Coming 2014

Monday, Sept. 8
11 a.m. - 2 p.m., SUUSA Recess Games, Upper Quad
5 p.m., Bread & Soup Night, Business Quad
Tuesday, Sept. 9
4 p.m., Academic Outdoor Engagement: hike & cookout, SUU Mountain Center
8 p.m., Miss SUU, Auditorium
Wednesday, Sept. 10
Noon, Pizza & Politics with President Wyatt, Sharwan Smith Center Living Room
6 p.m., Alumni Homecoming Awards Banquet, Gilbert Great Hall. This year's honorees: Stan Parry ('74) Joan Jones Woodbury ('47) and Grant Smith ('05). RSVP by calling 435-586-7777 or email Linda at bauerl@suu.edu
8 p.m., Student Art and Performance Showcase, Sherratt Library
Thursday, Sept. 11
11:30 a.m., Inauguration Keynote Address and 9/11 Memorial featuring Billy Collins, U.S. Poet Laureate, Great Hall
11:30 a.m. - 2:30 p.m., Academic Presentations, Sharwan Smith Center
3 p.m., National Day of Service, Clean up of Thunderbird Gardens, Thunderbird Gardens - east of Cedar Ridge Golf Course
8 p.m., Powder Puff Football Game, Eccles Coliseum
9 p.m., Pep Rally, Harris Center Stairs
Friday, Sept. 12
1 p.m., Processional Robing and Line up, Carter Carillon. Alumni are invited to walk in the Processional and can reserve a gown online and free of charge.
2 p.m., Inauguration of President Scott L Wyatt, Centrum Arena
3:30 p.m., Inauguration Celebration, Multi-Purpose Center Quad
5 p.m. Deloitte Classroom Reception, School of Business, Leavitt Business Building lower level
5:30 p.m. Deloitte Classroom Ribbon-cutting, School of Business, Leavitt Business Building lower level
6 p.m.,SUUSA/Alumni Reunions, 5-50 Year Reunions, Hunter Conference Center
8 p.m., Forever Red, Upper Quad - featuring Chuck Negron formerly of Three Dog Night
Midnight, True T-Bird, Founders Monument - Old Sorrel
Saturday, Sept. 13
7 a.m., Cedar Half Marathon, Cedar Canyon
9 a.m., Alumni/Emeriti Pancake Breakfast, Alumni House
10 a.m., Parade, University Boulevard
Noon – 5 p.m., SUUSA Reunions, Alumni House
4 p.m., Tailgate, Eccles Coliseum
6 p.m., Football Game, Eccles Coliseum
Black Student Union After game Dance, Sharwan Smith Center Ballroom

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!

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.

Smoked on site at every location with REAL hickory wood!

We smoke our meats on site at every location, with real hickory wood! Come taste the difference: www.dickeys.com/locations

Good food. Good friends. Good spirits.

July Celebration Thursday Meal Deal

July 3 Celebration Meal Deal - "Spicy Cheddar Sausage and Pulled Pork Plate", served with 2 homestyle sides, buttery roll and BiG Yellow Drink.

The team at Dickey's would like to wish everyone a safe and FuN July 4th weekend!  America the Beautiful land of Barbecue!!!

DICKEY'S BARBECUE PIT

1190 South Sage Drive, Cedar City. 435-865-2716

#dickeysbbq #july4th #barbecuedickeys #pulledpork #freedom #spicycheddarsausage

Summer Games Begin in Cedar City 2014

Summer Games have begin, come out and join the excitement happening now in Cedar City.  Since 1986, aspiring athletes from throughout Utah have descended upon Cedar City to challenge themselves in 40 different sports in the Utah Summer Games.  Slated for the second and third week of June in Cedar City, Utah, the events are hosted by Southern Utah University, Iron County School District and the Cedar City Parks and Recreation Department.Providing an "Olympic" style experience for Utah athletes of all ages and skill levels, the highlight of the Summer Games is the Opening Ceremonies, complete with an athletes march, torch run, grand fireworks and entertainment--all in the Greek-themed Eccles Coliseum.

Almost 10,000 athletes participate. Athletes must be Utah residents to compete. Soccer is the largest of all Utah Summer Games sports with 3,300 athletes, followed by basketball (900), track & field (500) and gymnastics (250). There is the popular triathlon, fast pitch softball, mountain biking, water polo, power tumbling, 5K and 10K races and many more sports.
For more information, please visit the Games website at www.utahsummergames.org

Dickey's Barbecue Pit an official sponsor - Come in and see us for some great tasting food!

Dickey's Barbacoa Beef

Dickey's Barbacoa Beef

Makes enough meat to stuff 30 tacos

4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion cut into large chunks
1 head garlic, minced
2 teaspoons ground cloves
1 tablespoon salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds Dickey's beef brisket (all ready cooked)
4 to 6 cups beef or chicken stock
5 bay leaves

Serve with - 
Corn tortillas
Diced onions
Minced cilantro
Salsa

Stir together the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in large pot.  (if you have a food processor, pulse till combined before adding). 
Add Brisket, turn the meat a few times in the sauce until heated.  Enjoy! 

Put the lid on the pot and cook 10-15 minutes. Until favors are mixed together on LOW. When done cooking, it should shred easily with two forks.

Transfer the meat from slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired (though if you plan on frying it again before use, the small fat bits are extra tasty and should be kept!). Place the shredded beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it; you may not need to use all of the cooking liquid. (The leftover liquid is very tasty and can be frozen in cube-sized portions for use in later dishes.)

To keep the barbacoa warm for guests, you can return the shredded beef to your slow cooker and keep it warm on the WARM setting. Serve with fresh tortillas, onion, cilantro, and salsa.

Recipe Note

• Doubling this recipe: If your slow cooker is large enough to hold double the amount of meat, you can simple double the recipe. Otherwise, plan ahead and make two batches back to back. Once the meat is shredded, it should be reduced enough in volume to be warmed in a single slow cooker.

• Using Other Cuts of Meat: Other than brisket, any tough "roast" cut will work: shoulder or rump roast, top or bottom round. Similar cuts of pork, lamb, or goat also make fine substitutes.

Moscow Ballet's Great Russian Nutcracker

What's happening around Cedar City?
Mark the calendar and make your plans for Tuesday, November 26
The Cedar City Music Arts presents the Moscow Ballet's Great Russian Nutcracker. Celebrating 20 years!
In 1993, Moscow Ballet toured the Great Russian Nutcracker for the first time across North America to critical acclaim.
Directed and choreographed by Stanislav Vlasov, former soloist with the Bolshoi Ballet and well known as a “Grand Dance Artist,” the inaugural six-week tour traveled to major cities across the U.S. and starred principal ballerina Lillia Sabitova. It also featured the innovative rolling backgrounds, first created by a St Petersburg Conservatory of Music producer, and which were the inspiration for Eisenstein’s cinematic technique.

Come enjoy Moscow Ballet’s Great Russian Nutcracker!
On November 26 @ 730pm at the
Heritage Theater on 105 N 100 E
In Cedar City, UT 84720
For tickets and more information contact 435-865-2898.

Bring your ticket into Dickey's Barbecue Pit before the show and Save 10% off your dinner.

#dickeysbbq #nutcracker #heritagetheater #famousbbq #christmasshow #ballet

Some Restrictions apply. Cannot be combined with any other offer, coupon or daily special. In house only. Must present your ballet ticket at time of purchase to receive the discount.

Dickey's Chicken and Potato Soup

Chicken Potato Soup

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
2 Dickey's Chicken Breast (cubed)
1/2 regular package uncooked bacon, finely diced (set 1/4 cup for garnish)
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

Optional Garnish
Shredded cheese, fried diced bacon, chopped green onions

Directions: In large pot, boil potatoes in water 10 minutes. Drain and set aside. In fry pan, cook bacon until crisp. Drain bacon fat. Add chicken, onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
In large pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Only the BEST meats at Dickey's Barbecue

Do you know that you can purchase ready to go meat by the pound?  

Dickey's offers only the best meat, at a great price.

Here is the list:
Sliced Beef Brisket
Slow Smoked over Hickory and rubbed w/ our famous Dickey’s Old Barbecue Rub

Texas Style Chopped Beef Brisket
Our famous tender smoked Brisket chopped in the famous Texas style

Southern Pulled Pork
Slow smoked and rubbed w/ our Rib Rub to create a juicy smoky flavor

Ham
A tender, juicy, Hickory smoked ham

Marinated Chicken Breast
Marinated in zesty Italian Spices and Hickory smoked

Tender Turkey Breast
A tender and juicy turkey breast, slow smoked to perfection

Old Recipe Polish Sausage
A family recipe of choice meats and special spices

Spicy Cheddar Sausage
A blend of choice meats along with sharp cheddar cheese and a hint of jalapeno for a signature bite.

Fall Off the Bone Ribs
Our St. Louis style ribs are slow smoked and succulent!

We will weigh and price your meat order at the register. Our meats are slow smoked on site and we may sell out from time to time.
You can call ahead @ 435-865-2716 or order online @ www.dickeys.com

We have a lot of recipes you can use with our meats.  Enjoy!

Dickey's Yummy Chicken

This is such an easy - yet yummy dinner to make... Check it out

Dickey's Yummy Chicken 
3-4 Dickey's chicken breasts cubed

2 - 14oz cans Italian diced tomatoes
1 envelope of Lipton Savory Herb & Garlic Soup mix (next to onion soup mix)
Bow tie pasta and shredded parmesan cheese

Mix soup mix and tomatoes into crock pot, add chicken and stir. Cook until heated through and keep warm. Cook bow tie pasta according to package. Serve over bow tie pasta; we actually just mix it all together. Sprinkle with parmesan cheese. Enjoy!

Dickey's Beef Brisket Taco Pasta Salad

Taco Beef Brisket Pasta Salad

1 package (16 ounces) spiral pasta
1 pound Dickey's Beef Brisket
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina Salad dressing

Directions: Cook pasta according to package directions. Meanwhile, in a skillet, Warm meat over medium heat. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add meat mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

Dickey's Tator Tot Bake

TATOR TOT BAKE

1 lb Dickey's Beef Brisket (chopped)
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce

Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Saute garlic and onion until carmelized, then add in meat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the meat. Warm until heated through.

In a large bowl combine meat mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

Place into the oven and bake at 375 degrees for 15-20 minutes or until heated. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

Serve and Enjoy!

National Barbecue Month

Did you know about National Barbecue Month?  

The technique of cooking over hardwood coals or a low fire, or with smoke and indirect heat from hardwood, at a low temperature (about the boiling point of water) exists in a great many different cultures, and has from time immemorial: Europeans and Africans were both familiar with it before they arrived in the New World and found the native Indians doing it.

The word barbecue came into English only some five hundred years ago. In the first decades of the 1500s Spanish explorers in the Caribbean found the locals using frameworks of sticks to support meat over fires. They did this either to slow-cook it or to cure and preserve it. Both on the island of Hispaniola (modern-day Haiti and the Dominican Republic) and on the northern coast of South America this apparatus was called something that the Spanish heard as barbacoa.

Barbecue pits date back to 25,000 B.C., and starting around 1600 B.C., the ancient Greeks were hosting open-pit barbecues. Writing in the eighth century B.C., the Greek epic poet Homer describes an early barbecue: Among guests of honor were Ajax and Odysseus, and the pit master was Achilles.

In the 1600s, shooting firearms at a barbecue was declared unlawful in Virginia. By 1769, barbecue was an American social and culinary institution. An entry in George Washington's diary that year states: "Went up to Alexandria to a barbicue."

Barbecue flourished first in the South, where the domesticated pig was and still is the meat of choice. Barbecue followed the herds of cattle west to Texas, where beef was and still is synonymous with barbecue. And in the Midwest, Southern and Western barbecue traditions crossed and mingled.

During the 19th and early 20th centuries regional barbecue developed into the well-defined varieties, styles and sauces that have made America the barbecue capital of the world. It was the food of the poor--slaves, cowhands, rural country folk.

It was the alfresco feast of the rich--who hosted lavish barbecue parties. And it was the crowd-pleasing bash of politicians--from Boss Tweed to Lyndon Baines Johnson, Jimmy Carter to President Bush. In the 20th century, the rediscovery of regional American cuisine has refueled our interest in barbecue.

Ready to barbecue?
Low and slow : master the art of barbecue in 5 easy lessons / by Gary Wiviott ; with Colleen Rush.
Smoke & spice : cooking with smoke, the real way to barbecue / by Cheryl and Bill Jamison.
Serious barbecue : smoke, char, baste, and brush your way to great outdoor cooking / by Adam Perry Lang

For a review of barbecue smokers and grills visit:
Amazing Ribs - All about Barbecue, Grilling, and Outdoor Cooking

Dickey's Chicken Fajitas

Dickey's Chicken Fajitas

1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
 salt
1 1/2-pounds Dickey's chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas

Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put cooked Dickey's chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken ONLY to warm it up set aside, then grill vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables. Place the tortillas on the grill until just warmed through, about 30 seconds.

To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

This would even be a great dinner with pulled pork.  Try both.

Enjoy!

Dickey's Chicken Zoodle soup

Warm up enjoying this simple, easy recipe for 

Chicken Zoodle Soup

4 cups of chicken broth
1 cup shredded chicken
1 Dickey's chicken breast - chopped
1/2 cup diced carrot
1/2 cup diced celery1 Julienned zucchini
2 springs of thyme
1 bay leaf
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Add the olive oil and sauté the celery and carrot for two minutes.

Add the chicken, chicken broth, thyme, bay leaf, salt and pepper and bring to a boil. Add the zucchini noodles and simmer for four minutes until noodles are cooked.

Serve and Enjoy!