Pre Order today for Thanksgiving

2Rivers Catering can make it a complete meal for you and your loved ones. How about the Turkey and Dressing Meal. Your choice Smoked Honey Ham or Smoked Turkey, dressing, gravy, buttery rolls, home-style sides. We even have pie for you. Pre-order yours today 435-406-9637.

 ~Smoked Spiral Honey Ham and Smoked Turkey~

Holiday Meals for Christmas, Ham and Turkeys

Get 'em while you can!

Ready for this Holiday season? We are here to help! 

Step up your game this season, shorten your Holiday to do list.  Let us do the cooking for you.

We have our Holiday Feast - complete with Ham or Turkey, cornbread stuffing and gravy, green beans with bacon, baked potato casserole and buttery roll. 

How about the Turkey and Dressing Meal - Your choice Smoked or Cajun Fried Turkey, dressing and gravy and buttery rolls.   

A favorite is our Barbecue Honey Ham.

To order call 435-406-9637 let us make this season on for the books.  

Get a catering quote for your office party now.

Easter Dinner from Dickey's

"Barbecue Honey Ham"

Easter Dinner from Dickey's Barbecue 

"Slow Smoked Award Winning Hand Crafted Barbecue Honey Ham"

Order yours today @ www.dickeys.com or give us a call at 435-865-2716

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 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!

Skillet Cabbage with Polish Sausage

Skillet Cabbage with Smoked Polish Sausage

1 stick butter 
1 head of cabbage, chopped
1 small yellow onion, chopped
1 pound 2Rivers Catering smoked sausage, sliced into round pieces
1 (15 oz.) can diced tomatoes
Optional salt & pepper to taste 

Melt butter in large skillet. Add cabbage, onion, and sauté 5 minutes. Add already cooked sausage  and tomatoes cover and simmer until warmed.  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!

Zuppa Toscana Soup with Dickey's Sausage

Warm up today with this heavenly soup...

Zuppa Toscana Soup

1 pound Dickey's Polish or Spicy Cheddar Cheese Sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
Using a large soup pot over medium-high heat, warm sausage and set aside.
In the same pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot.
Simmer until the potatoes are tender. Enjoy!

Dickey's Barbecue Pit, 1190 South Sage Drive, Ste. D&E, Cedar City, Utah

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! 

Chopped Salad with Pulled Pork

Pick up Dickey's Pulled Pork today and enjoy this incredible salad

~ Chopped Salad and Pulled Pork ~

1/2 head iceberg lettuce
1/2 head romaine lettuce
4 thinly sliced green onions
1 cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Dickey's Barbecue Sauce
1 lb Dickey's Pulled Pork
Dickey's Ranch dressing, to taste

Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the barbecue sauce and ranch dressing. Top with pulled pork and toss before serving.

Dickey's Barbecue Pit Cedar City Utah

#salads #dickeysbbq #whatsfordinnertonight #savemoneyandtime

Come be a Dickey's Kid!

Bring in your kids to be a Dickey's kid!

It's Sunday FunDay @ Dickey's Barbecue Pit Cedar City Utah
Kids eat free on Sunday! Bring in the family and see us today.

Complimentary ice cream. . .





12 and under only. 1 kids meal per paid adult equal or greater value. Dine-in only. Must order from kids menu. Not valid with any other offers, coupons, daily deals or promotions.

Enchilada Dip

Come on into Dickey's Barbecue Pit Cedar City Utah today pick up some Chicken breast to make this FuN Football dip for Sunday FunDay!

Here is a great Enchilada Dip using Dickey's Chicken breast

1 pound Dickey's chicken breasts (chopped fine)
1 teaspoon fajita seasoning or even Montreal Steak Seasoning
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more is you like more heat)

In a medium bowl, combine, spice, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 15 minutes, or until the edges are golden brown.

Dickey's Barbecue Pit Chicken Breast

What's for dinner tonight? Brisket? Ham? Ribs? Sausage? Chicken. . .

Come on into Dickey's Barbecue Pit and we will tell you . . .

Happenings in Southern Utah today

Great things happening today in Southern - come out and join in!

SUU Homecoming: Outdoor Education Series (OES): “A Hike Down Memory Lane…Celebrating 10 Years of Outdoor at SUU” held 11:30 am – 12:30 pm in the Sharwan Smith Center Living Room (SUU Campus, 351 W University Blvd, Cedar City), admission is FREE. Come share your memories, war stories and fun of the last 10 years, or just enjoy the company.

52nd Annual Utah Shakespeare Festival held in Cedar City, Tuesday – Saturday, and offers matinee performances at 2:00pm and evening performances at 7:30pm in two grand theaters. The Festival also offers backstage tours, seminars, and play orientations. Plays featured this season in repertory are: ‘Peter and the Starcatchers,’ ‘The Marvelous Wonderettes,’ & ‘Richard II’. For tickets and information call 1-800-PLAYTIX.

Parowan Community Theater present Dracula held 7:00 pm at Aladdin Theater (57 N Main, Parowan), admission is $7 adults, $5 students, $3 child. Tickets are available at the door. For more information call 435-477-9022 or 435-559-4504.

Dinner Theater Fundraiser: "I'm Sorry the Bridge is out You'll Have to Spend the Night," held 7:00 pm at 1579 N Main St Ste 108, Cedar City. Tickets are $20 and include dinner and a hilarious Halloween musical comedy show with all of your most beloved monsters. All proceeds from the show will benefit the Cedar City Children's Musical Theatre. For information please Bruce 435-979-1432 or visit ttp://www.cccmt.org/.

Pianist Masha Pisarenko in Recital held 7:30 pm in the Thorley Recital Hall, Music Building (SUU Campus, 351 W University Blvd, Cedar City), admission is FREE and the general public is invited to attend. For information call the Arts Hotline 435-865-8800 or visit www.suu.edu/arts.

Come into Dickey's Barbecue Pit Cedar City Utah for some famous Barbecue food and warm up. Bring in your ticket stub from anyone of these event and get 10% your meal.

(cannot be combined with any other discount or offer - valid Thursday Oct. 10th)

Big Westerner Sandwich

Looking for something tremendous to eat today?
Come in and enjoy our BiG Westerner Sandwich @ Dickey's Barbecue Pit Cedar City Utah.
Not to be outdone. This is our largest sandwich offering with your choice of 2 slow smoked meats and 2 slices of delicious American cheese.

Dickey's Bbq Pulled Pork & Penne Skillet

Want a great meal?  Give this recipe a try we serve only the best high quality meats @ Dickey's Barbecue, Cedar City, Utah

Barbecue Pulled Pork and Penne Skillet

8 Servings Prep/Total Time: 25 min.

Ingredients
1 package (16 ounces) penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tablespoon butter
1 tablespoon Olive Oil
3 garlic cloves, minced
(18 ounces) refrigerated Dickey's barbecued pulled pork
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 cups shredded cheddar cheese
1/4 cup chopped green onions

Directions
Cook pasta according to package directions. Meanwhile, in a large
skillet, saute red pepper and onion in butter and oil until tender.
Add garlic; saute 1 minute longer. Stir in the pork, tomatoes,
broth, cumin, pepper and salt; heat through.
Drain pasta. Add pasta and cheese to pork mixture SERVE. . . Enjoy!

Hump Day Special ~ BiG Westerner Sandwich. . .

Happy Hump Day! Come in today and taste why Dickey's Barbecue Pit Cedar City Utah is THE BBQ Place to eat. Our daily special today is our BiG Westerner Sandwich "Polish Sausage and Pulled Pork" served with two of your favorite sides.

* Friendly Service * Great food * Complimentary Ice Cream with every order. * Free Wifi The Dickey's team in Cedar City would like to wish you a Happy Hump Day and we look forward to serving you.