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.

First Annual R'Ocktoberfest

Come out and join the first Annual R’ocktoberfest on Saturday September 20th. R’ocktoberfest 2014 will feature rockin’ live music, German food, A huge variety of micro brews and fun for the whole family!

Where: Brian Head Resort- Giant Steps Lodge
When: Saturday September 20th, 2014 11 am – 11pm
Cost: $10 admission includes a drink ticket and commemorative mug.

Come out and have some FuN! Join us at 2Rivers the next day 21st for Family Barbecue Dinner.  Save $5.00 off  an XL Family Pack with your ticket stub.  

Valid Sept 21, 2014 Offer cannot be combined with any other discount, special or promotion.  

Dancing With Your Community Stars

Based on the “Dancing with the Stars” television show, local community celebrities will be paired with an SUU Ballroom Dancer to compete in a friendly, family-oriented and fun spirited dance competition. The Center is excited to have Mayor Maile Wilson, Attorney At Law Justin Wayment, Iron County Assessor Cindy Bulloch, Cedar City Police Detective Mike Bleak, Cedar City Rotary Club President Dolly-Trujillo-Wearn, and Jesse Robinson Farmers Insurance, in the current community celebrity lineup. The Iron County Children’s Justice Center is a safe home-like facility where children who are victims of crime, from sexual, physical or emotional abuse, witness domestic violence or drug endangerment, can receive a forensic interview from Law Enforcement and Child Protective Services. The Center coordinates services for victims and their families, assisting them in receiving mental health and medical treatment, and victim advocacy. In Iron County alone in 2013, we served 191 child victims and 245 secondary victims. A multi-disciplinary team collaborates on each child’s case to minimize additional trauma and assist towards healing. All funds from your “Dancing with your Community Stars” event will assist the center in implementing a medical exam room on site.

$15 per person general admission / $50 family of 4 - Purchase tickets through any 'Star' or at The Center, 545 S. 225 E., Cedar City, UT 435-867-4275.

When you bring your ticket stub into 2Rivers Catering and Food Truck you will receive 10% off your purchase.  Come out and support the Community Stars, eat a great meal and Help the Kids!  

Valid Sept 20-21, 2014 Offer cannot be combined with any other discount, special or promotion.  

Come join the Holiday FuN starting today. . .

Happenings around the area. . . Today November 21-22, 2013
Check out the SUU Ceramics Guild Holiday Sale held 10:00am – 4:00pm in the SUU Sharwan Smith Center, Living Room (SUU
Campus, 351 W University Blvd, Cedar City).
Admission is FREE and open to the general public. For information call 435-865-8800.  Get ready for the holidays.

Talon Craft Fair held 5:00 pm to 9:00 pm Friday and 9:00 am to 5:00 pm Saturday at Canyon View High School (166 W 1925 N, Cedar City), admission is $1 per person. Local crafters and vendors will be selling holiday gifts. Enjoy fun, food, drawings, and entertainment. For information call 435-586-3583.

Brenn Hill in Concert held 6:00 pm in the SUU Ballroom, Sharwan Smith Center (351 W University Blvd, Cedar City),  admission is adults $12.50 in advance or $15 at the door, children (5-12yrs) $8.50 in advance or $10 at the door. Proceeds held the SUU Range Club attend the International Society for Range Management Convention. For more information call Lee Simper 435-590-7322.

The Parowan High School presents Footloose the Musical held at Parowan High School (with show time at 7:00 pm and the
doors will open at 6:30 pm , tickets are $5 adults, $3 students, and $2 children. Monday night's performance is dedicated to
community members fighting cancer and donations and ticket sales will go to the cause. For information call 435-477-3366.
What a wonderful cause to help out with.

Bring your ticket stub from Footloose  into Dickey's Barbecue Pit Cedar City Utah on Friday 22nd November you can receive 10% off a meal.

Restrictions apply.  Offer cannot be combined with any other discounts, coupons or vouchers.

#dickeysbbq #whatsfordinnertonight #christmascelebration #holidaycelebrations #Ceramicsholidaysale #footlooseplay

Christmas lightening Ceremony Sat. 23rd

Start the Holiday Season out this Saturday, November 23 with the Story Book Christmas Parade held at 11:00am on Cedar City Main Street (400 S to 200 North), FREE, bring your own chairs, blankets and bundle up to enjoy a 'Fantastical' parade for children of every age. To get involved in the parade call Joyce. 

Later that evening you can enjoy the Cedar City’s Official Christmas Lighting Ceremony will be held at 5:30 PM at the Festival Hall stage, located at the Northwest corner of the City Parking Garage. There will be a short musical program.

Everyone is invited!
Time: 5:30 PM - 6:00 PM
Location: Festival Hall stage, near the northwest corner of the city's parking garage.
Address: Cedar City, UT 84720
Cost: Free to the public

Dress warm & Happy Holidays from the Cedar City Dickey's Team

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!

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!

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

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)

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!

Country Chicken Casserole made with Dickey's Chicken Breast. . .

Looking for something easy to make for dinner that taste heavenly? Check this recipe out it taste amazing with Dickey's chicken breast. 

Country Chicken Casserole
2 lbs Yukon Gold potatoes, cubed – not peeled, boiled and mashed
1 cup sour cream
1 cup shredded, cheddar cheese
1 28.8 oz. can french-fried onions
1 tsp. salt
Combine ingredients and spread into the bottom of a 9X13 dish or comparable oval baking dish. Preheat oven to 375 degrees.
4 boneless, Dickey's chicken breasts – chopped or cubed
1 20-oz. can cream of mushroom soup
1 10 oz. bag frozen, mixed vegetables – thawed and drained
1 tsp. ground mustard
1/4 tsp. garlic powder
1/2 tsp. pepper

Combine ingredients and spread over potato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in the oven for 30 minutes until cheese is melted and bubbly, serve and enjoy.

Dickey's chicken is always moist, with great flavor. Save yourself the time, you can purchase already cooked chicken breast at Dickey's.  You will be praised for the a great meal tonight!  

Dickey's Barbecue Pit 

1190 South Sage Drive, Ste. D&E, Cedar City, Utah 84720

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