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We just hit 100,000 likes - which means there's 100,000 people who now speak barbecue, and that's kind of a pig deal.
This video is our way of saying THANKS, good things come to those who eat barbecue.
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100 Grand Fans!

John Clark spent 25 years climbing the corporate ladder in manufacturing before landing his dream job of owning a Dickey’s Barbecue Pit. When John moved to Texas over ten years ago, Dickey’s Barbecue was one of the first places he tried and he fell in love with the barbecue.
“The Dickey’s Barbecue franchise gives you a leg up by having the support and backing of a national brand,” said John Clark. “I knew Dickey’s had a great tasting, consistent product that people would love and all of the support open my own restaurant.”
Following his retirement in Texas, John and his wife wanted to be closer to his daughter and family in Tennessee. He opened his Dickey’s Barbecue Pit in Brentwood, a town outside Nashville, in June 2014. Clark’s daughter and son-in-law assist in marketing for his location. Today, John boasts sales with a catering percentage of nearly 25 percent.
“Dickey’s catering option is great and I don’t let a guest leave my restaurant without letting them know we cater,” said John Clark. “I make sure they leave with a stack of menus and my business card.”
John is a true brand champion and tells everyone who will listens about his love of the brand.
&nbsp;“I knew once everyone gave us a try and saw the quality and unique flavor we bring, the word would quickly spread,” said John Clark. “One day I predict Dickey’s Barbecue Pit locations will be on every corner of Nashville.”&nbsp;

Brand Champion: John Clark

Late to plan your Valentine’s Day celebration? Don’t panic- plan a delicious meal that will smoke the heartstrings of your Valentine on this special holiday. Nothing says ‘I love you’ quite like a meal you put your heart and soul into creating.
Barbecue is the perfect meal because after you prep the meat of your choice, you have plenty of time to get the other Valentine’s Day essentials done. This includes red roses, candlelight, chocolates and dim lighting – all necessary for a romantic evening. We thought we’d help you with the barbecue part because we know you’ll have your hands full. Ribs are the quintessential romantic dish and we’ve shared a Dickey’s favorite from <a href="http://www.amazon.com/Mr-Dickeys-Barbecue-Cookbook-Recipes/dp/1455616869">Mr. Dickey’s Barbecue Cookbook</a>. You know you love someone when you can eat ribs in front of them.
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Pork Ribs with Sweet Barbecue Sauce
Yields one rack (11 to 13 ribs)
Smoking Temperature: 270 to 295 degrees F
Smoking Time: 3 to 3 ½ hours
Kindling: Hickory Log, quartered
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1 rack St. Louis-style pork ribs
3 ounces Rib Ticklin’ Rib Rub
Sweet Barbecue Sauce (see recipe)
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Place some kindling and a few pieces of newspaper sprinkled with canola oil inside your firebox and light.&nbsp; Once the flame burns steadily (in about 3 to 4 minutes) add a hickory log and bring the temperature inside your smoker to between 270 and 295 degrees F.&nbsp; (Make sure your thermometer is calibrated)
Sprinkle Dickey’s Rib Rub over the entire rib rack and use your hands to rub it in.&nbsp; Place the ribs bone-side down on the smoker.&nbsp; This will allow the smoke to channel under the ribs and achieve an overall smoked flavor.
Place a foil loaf pan full of water in the smoker as close to the firebox as possible.&nbsp; Replenish the water in the pan as needed.
While maintaining a temperature between 270 and 295 degrees F, smoke the pork ribs for 3 to 3 ½ hours.&nbsp; Be sure to check your temperature, adjust the vent, or replenish the wood every 20 minutes during the smoking time.&nbsp; Do not flip, turn, or poke the ribs with a fork at any time during the process.
I suggest performing what’s called a “break test” for doneness.&nbsp; Grab the rib rack with a pair of tongs.&nbsp; If they immediately begin to “break,” (not bounce) they’re ready.&nbsp; If they are still “bouncy” let them smoke for another 20 minutes.&nbsp; Once all of the ribs have passed the “break test,” remove them from the smoker, set aside and let them rest for 5 to 7 minutes.
To cut and serve, flip the ribs bone-side up to get a cleaner cut and allow the bones to be more visible. Make a clean cut between the bones.&nbsp; You should get 11 to 13 ribs from one rack.&nbsp; Flip the ribs over and glaze them with Dickey’s Sweet Barbecue Sauce and serve hot.

Nothing Says Love Like Barbecue

After serving 30 years in law enforcement and retiring from the Florida Department of Law Enforcement, Ron Dykes and his wife Charlotte, a former financial institution manager, were ready for their next adventure.
“One of the reasons we went the franchise route is because we wanted the backing of a brand -- Dickey’s has an existing model that works,” said Ron Dykes. “The brand offers someone to work with hand in hand, they even helped with the development and financing.”
With no restaurant experience, they tapped the skills of their daughter, Ashley who brought tons of operations experience from her years in the restaurant industry.&nbsp; Ashley’s husband Tim also joined the team with restaurant experience of his own. Running the business as a family has proven to be beneficial, labor is at 11% year-over-year and sales are up 19%.
“We were the first in this area of Florida and no one knew who we were,” said Charlotte Dykes. “Dickey’s marketing expertise really helped us get the word out – they know so much about radio and print advertising that really helped us get going.”
The Dykes opened in the middle of the recession, much of the planned construction around their restaurant including a hospital and housing development didn’t materialize as quickly as hoped. They knew catering would help the business, keeping labor low and running an efficient business.
&nbsp;“We are proud to be a family run and family focused business,” said Ron. “You should see our restaurant on Sundays – it’s packed with families just like ours.”
In April, the Dykes will celebrate their fifth anniversary with a special anniversary event where one lucky guest will go home with a new TV. After years serving in law enforcement, Ron is also looking forward to getting involved with Dickey’s new foundation, Barbecue, Boots &amp; Badges in the Tampa area.&nbsp;

Brand Champions: Ron and Charlotte Dykes

Make Barbecue your Valentine this year
Valentine’s Day is around the corner and many of us are still lookin’ for the perfect Valentine. But, if you want a Valentine who will reciprocate your love -- look no further than smokin’ hot Barbecue. &nbsp;
<ol>
 <li>Barbecue brings people together.&nbsp; The sheer animal magnetism makes everyone want to join the party. No swiping past this Tinder date.</li>
 <li>It smells delicious. Let’s be honest, you’ve never been around the Barbecue and not been completely intoxicated by the pleasant aroma all around you!</li>
 <li>Barbecue is up for anything. Nobody wants a boring Valentine and you sure won’t have a dull moment with Barbecue gets everyone fired up…pool parties, sporting events, birthday….Barbecue loves them all.</li>
 <li>It has a traditional side. No one understands traditions and family quite like barbecue. Barbecuing has been around forever and has been a staple at American holidays. Can you remember a Memorial Day or 4th of July you didn’t eat barbecue? I hope not!</li>
 <li>It’s pretty dang good lookin’. When Barbecue gets ready for a night out, they are the hottest date at the party. They can add some smokiness to any occasion!</li>
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Bow Bow Chicka Wow Wow!

5 Reasons to Make Barbecue Your Valentine

<img alt="" src="/assets/pictures/Bob%20and%20Barb.jpg"/>
As a retired Air Force Colonel, Bob Rusnak understands success.&nbsp; He and his wife Barb, were looking for their next adventure when they stumbled on to the business opportunity at Dickey’s Barbecue Pit.&nbsp;Today, they are multi-unit operators in the Colorado Springs area on the cusp of opening their third location later this year.&nbsp; That makes three new stores in just three years with impressive sales to back it up.
“We briefly considered retirement and then decided to explore restaurant franchises,” said Bob Rusnak, multi-unit franchise owner for Dickey’s Barbecue Pit. “We looked in to veteran friendly franchises and were impressed by the business model, food quality, and franchise opportunity at Dickey’s Barbecue.”
With increased month to date comp sales of 3.5%, catering at 18% and month to date labor holding steady at 13%, the Rusnaks are seeing impressive brand momentum.
&nbsp;“We find so much satisfaction in growing our business,” said Rusnak.&nbsp; “Part of the passion is servicing the guests and keeping the brand growing. You wouldn’t believe how many times guests ask us if we will open stores in their neighborhood.“
Their passion in growing the Dickey’s brand has been contagious.&nbsp; They are regular guests on KZNT 1460 Newstalk with Mike Boyle sharing tips on the art of great barbecue with Saturday morning fans.
In addition, they participate in the Pike’s Peak Summer Reading Program by providing “Be my Guest” cards to local children.&nbsp;Last year they gave away over 15,000 cards to elementary students who worked hard to reach their reading goals. They also support local sports programs like Air Force Academy Football games and Mixed Marshall Arts fights in their area.
“The best piece of advice I can give any new franchise owner is to be in your restaurant every day and get to know your guests,” said Rusnak. “I think we are successful because we truly care about our guests and our business -- It’s also so important to meet the community and give back.”

Brand Champions: Bob & Barb Rusnak

At Dickey’s we love helping our local communities! That’s why our new foundation, Barbecue, Boots &amp; Badges, is so exciting.&nbsp; Barbecue, Boots &amp; Badges is a foundation committed to leaving a footprint on the communities we serve by providing funding and resources to law enforcement, firefighters and their families. The new charity slogan signifies what we hope to accomplish by, “Serving Those Who Serve Us.” 
<img alt="" src="https://www.dickeys.com/assets/pictures/Chips-Promo.jpg"/>
 
Along with our new foundation, Dickey’s Barbecue is announcing the national roll-out of our new line of potato chips. A percentage of each bag sold will benefit Barbecue, Boot &amp; Badges. Guests can try the new chips and give back to their local law enforcement and firefighters starting&nbsp;March 1&nbsp;when the chips are available nationwide!
The artisan crafted potato chips come in three bold flavors you’ll be craving:
Original&nbsp;– Thin cut potato chips with a simple, traditional flavor that pairs perfectly with slow smoked barbecue.
Barbecue&nbsp;– Flavored with the same special blend of spices used in Dickey’s famous barbecue sauce that has been passed down for generations.
Jalapeno Cheddar&nbsp;– For those who like a bold kick of spice, fresh jalapeno flavor with a tangy cheddar finish.
Dickey’s new chips will even include a way to give back to Barbecue, Boot &amp; Badges with a special QR code on each bag. Grab a bag next time you’re at your local Dickey’s Barbecue Pit and help us “Serve Those Who Serve Us.”&nbsp;

A little bit sweet and a little bit salty

Beer.&nbsp; Ribs.&nbsp; Alone they are pretty darn good.&nbsp; But, together…they are a winning combination that’s hard to beat. Beer has a knack for perfecting our most endearing comfort foods. You wouldn't pair hot dogs or hamburgers with wine, would you?&nbsp; Mostly no. &nbsp;But the king of cold ones maintains a particularly fond relationship with barbecue. Basically they go together.
Beer's bubbly brightness cuts through barbecue's pit fire and spice while&nbsp;refreshing and recharging the palate. At the same time, its complexity can balance the layers of flavor in any slab of meat. &nbsp;Let’s start with Ribs.
When pairing ribs with beer, you want malt-forward beers that have a sweet, or roasted, flavor. You don’t want a beer that’s too bitter, because that can eliminate the delicate flavors in the meat. Our ribs are sprinkled with the Dickey family’s&nbsp;<a href="http://www.goodecompany.com/goode-company-rib-rub.asp">rib rub</a>&nbsp;then Hickory-smoked until tender. A full-bodied malt beer like a dark lager couples perfectly with the smoky flavors of juicy pork ribs because of the slightly sweet, rich caramel flavor of the beer.
If you’re picking up ribs&nbsp;to go&nbsp;or ordering them online (order.dickeys.com), consider swinging by for your favorite brew.&nbsp; &nbsp;
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Ribs + Brew = Perfect Couple

<img alt="Dickey's Barbe, Roland Dickey Jr." src="https://www.dickeys.com/assets/pictures/dickeys.jpg"/>
Why do you think barbecue is so popular across the country?
Everyone loves barbecue.&nbsp; There’s just something about sharing a plate of ribs and a cold one that brings people together.&nbsp; Barbecue is comfort food that connects with guests’ back to basics mindset.&nbsp;
People may be busier these days but they still want wholesome, quality foods that they feel good about serving to their families.&nbsp;
So, are you still planning on global barbecue domination?
You know it! Dickey’s Barbecue Pit is taking barbecue mainstream and doing something that no other brand has done before – taking barbecue to a national audience and eventually international.&nbsp;&nbsp; We’re taking the southern tradition of barbecue across the country and guests love it. And, we’re winning over hearts, minds and taste buds from California to Virginia and most places in between.&nbsp;&nbsp; &nbsp;We opened over 100 new Dickey’s Barbecue Pit locations in 2014 and plan on doing the same in 2015 – bring us much closer to barbecue global domination.
How do you keep a 74 year old brand original?
We may be a 74-year-old brand, but we definitely don’t act like it.&nbsp; Preserving the authenticity and history of our brand is very important to us. But, we put that same emphasis on innovation. We’re always looking for better ways to serve our guests. We have many new ideas to add to our already rich history such as our new restaurant designs coming soon, online and text ordering options, catering hotline, sustainable packaging and healthy menu items.&nbsp;&nbsp;
Why do you think it’s so important that Dickey’s is still family-owned?
My grandfather started Dickey's Barbecue Pit in 1941. &nbsp;He was a true Texas character blessed with the gift of gab and the love of real slow-smoked barbecue. Dickey’s Barbecue Pit has always been a true family operation with my grandfather working the block and Miss Ollie Dickey serving sandwiches.&nbsp;
But, my dad and uncle really put us on the map. My dad started our catering business by pounding the pavement.&nbsp; He loved meeting new people and introducing them to great barbecue. That same entrepreneurial spirit is still at work in all of our restaurants today. I’m so proud to be the third generation fortunate to be part of such a great concept and a true American success story. &nbsp;My family built Dickey's Barbecue Pit the old fashion way, by winning one guest at a time and I’m so proud of that legacy.&nbsp; I hope guests can feel that passion!&nbsp;

Q&A with Dickey’s CEO Roland Dickey, Jr. 

<img alt="" src="https://www.dickeys.com/assets/pictures/warm.jpg"/>
This guy knows barbecue is worth it!&nbsp;
Grab your wooly hats and fingerless gloves because it’s time to get barbecuing! &nbsp;That’s right. Barbecue may be the perfect summer dish, but it’s also pretty darn hearty to help battle these long winter days. What could be better than steam rising from your slow smoked sliced brisket with a side of jalapeno barbecue beans while relaxing in front of the fire? Pretty much nothing.&nbsp;
It’s getting hot in here…
Another great thing about barbecue is that it can be used for so many other meals.&nbsp; Nothing better on a cold day than brisket chili, pulled pork sliders and or even smoked turkey pot pie. You’ll have food for days after you barbecue some ribs, brisket and sausage – if you get snowed in you’ll be fully stocked! &nbsp;
This blog is making me hungry….Now throw on that parka and battle the snow for some barbecue, we promise you won’t regret it.&nbsp;
<img alt="" src="https://www.dickeys.com/assets/pictures/w2.jpg"/>
This guy has the right idea!&nbsp;

Warm Yourself Up With Barbecue

Dreaming of being King of the Pit or Lord of the Smoke? Well, look no further because you can be a Pit Master in just five easy steps!
Invest in a wood smoker. Wood smokers are known to produce the most flavorful results. They’re fueled by hardwood blocks which bring their robust flavor to the meat you're smoking. Wood smokers can be tricky.&nbsp; You must monitor the smoker and add wood to the fire. At Dickey’s, we like to use Hickory wood because the strong flavor pairs perfectly with our meats.
Pick your meat. The best meats for smoking are usually best for tough cuts that need a long, slow cooking time. Cooking meats low and slow breaks down the fat and tissue to produce extremely tender meals. You also want to choose meats that will taste good with a smoky flavor. Brisket, sausage, ham, pork shoulder or pork butt, pork ribs, turkey and chicken are all great for slow smoking. Feeling fancy? Slow smoke a tilapia or lobster.
Be on time! The length of time it will take to completely cook your meat is determined by the heat of the rack, the type of meat and the size of cut. Be prepared to spend hours smoking that delicious meat – brisket can take up to 12 hours. You’ll need to monitor the temperature of the meat with a meat thermometer.
Know your placement! You can either place meats directly on the rack or put them in an aluminum tray. Remember not to wrap the meat with tin foil because it will block out the smoky flavoring. You want it to be able to surround the meat during the smoking process.
Get that smoke ring.&nbsp; Look for a pink ring underneath the delicious outer crust of the meat. This is a result of a chemical reaction that happens when the smoke infuses the meat. When you cut into your meat and see a pink smoke ring, you'll know that you smoked it right!
And, now you are on your way to being a Pit Master!&nbsp; But remember, you can always come into Dickey’s Barbecue when you are craving slow smoked meats without the work!

Be a Pit Master in Five Easy Steps

Sandwiches and pizza are so 2014. If you’ve made a few office resolutions this year like working on the team morale, planning more interesting meetings or bringing the group together around one common objective – Dickey’s catering may be the solution to all your 2015 goals! Give the office what they really want this year and add some oomph to meetings and team events with delicious slow smoked barbecue catering!
Is it your turn to order lunch for the Thursday meeting? Dickey’s Box Lunch option is the perfect solution to your new year’s goals. With two options to choose from, you won’t disappoint anyone in the office. The Standard Box includes a sandwich with your choice of slow smoked meat, chips &amp; cookie and the Deluxe Box includes all the fixins’ plus a delicious Southern-style side item.
Trying to impress new clients? Close the deal with Dickey’s delivery buffet. &nbsp;It comes with your choice of two pit smoked meats, three home style sides, buttery rolls, relish tray, barbecue sauce and paper ware.
Throw in drinks and dessert for extra brownie points! You can start planning your catering now by calling 866-BARBECUE.
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Bam--Now That’s What I Call An Office Lunch &nbsp;&nbsp;

New Year: New Catering Option

What you eat for your New Year’s meal could bring you luck! At Dickey’s, we happen to serve three traditional New Year’s dishes from around the world!
Pork
Did you know tradition says pigs symbolize progress? This is because pigs push themselves forward, rooting in the ground before moving. It’s also believed the rich fat content of pork also signifies wealth and prosperity! Countries around the world including Cuba, Spain, Portugal, Hungary and Austria all serve a roasted pig on New Year’s Day. In Sweden, it’s even common to have pig’s feet on New Year’s Day. You can grab a pulled pork sandwich or a rack of pork ribs at Dickey’s and ring in the New Year the right way!&nbsp;
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Eat me and 2015 will be one heck of a year!
Beans
We all think of traditional black eyed peas to bring New Years luck, but all beans are actually considered symbolic of money due to their small and seed-like appearance resembling coins. Beans also swell when cooked giving off more of a reward!
Cooked Greens
Cooked greens are consumed at New Year's in different countries around the world because their green leaves look like folded money, symbolizing economic prosperity. You’re just in luck – Stampede Stew, Dickey’s limited time menu item, features a combination of fresh turnip greens mixed with a vegetable broth, great northern beans and piled high with Dickey's signature Polish sausage. Stampede Stew is the perfect combination of all three lucky items for New Year’s Day!&nbsp;
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Eat me and 2015 will be the luckiest year yet!
We hope to see you and your family in a Dickey’s Barbecue location this New Year’s Day. Happy New Year from the Dickey’s Barbecue!&nbsp;

Eat Your Way To The Best Year Ever

Thinking about your resolutions for 2015? Don’t forget your barbecue resolutions. They are the perfect commitment to eating great food and appreciating the art behind slow smoked barbecue. Making a barbecue resolution is good for those of us planning to lose a few pounds or learn to live in the moment and savor every bite in 2015.
Vow to go low and slow. If it’s not slow smoked overnight at least 14 hours, it’s not the real deal. Grab a pork shoulder or brisket and take your time to cooking it to perfection. &nbsp;Nothing good was ever rushed. Make 2015 the year of low and slow.&nbsp;
Diversify your barbecue menu. Mr. Dickey knows a thing or two about changing up a southern favorite. Take that Easter ham up a notch and make it a barbecue honey ham in 2015 – we promise your relatives won’t be disappointed!
Spice up your rub. A good rub can make or break your barbecue. Rubs are used throughout the country to enhance the flavor of barbecue. Have a great rub and you can seal in the flavor, enhance the color of the meat and lock in moisture making it an essential part of great barbecue.
Participate in a barbecue cause. Interested in some fun competition? Register for that barbecue eating contest you read about in the paper last week or that smoking competition at your local church. You’ll probably make some friends and get a cool plaque for your office.
Make 2015 a year of barbecue – Happy New Year!&nbsp;

Make a Barbecue Resolution for 2015

The holidays are officially over. Your family is headed home, your pants fit a little snugger and your refrigerator is packed full of leftovers.&nbsp; You tried your best to send as many “to-go” containers as possible with all of your guests, but you’ve still got several pounds of Dickey’s Smoked Turkey. &nbsp;You need a recipe that is easy and doesn’t require much cooking.&nbsp; We’ve got you covered and can get you back to binge watching you favorite shows in a flash.
In “Mr. Dickey’s Barbecue Cookbook” he has a great recipe that turns those leftovers into a mouthwatering meal. &nbsp;Mr. Dickey calls it the “Hot Brown Sandwich.” So here’s how you do it:<img alt="" src="https://www.dickeys.com/assets/pictures/turkey.png"/>
<ol>
 <li>Place a few slices of toasted bread or buns in an oven-proof dish</li>
 <li>Add a layer of that smoked turkey</li>
 <li>Add a few slices of Swiss or cheddar cheese</li>
 <li>Broil in oven until the cheese melts</li>
 <li>Remove from oven</li>
 <li>Drizzle on a little cheese sauce</li>
 <li>Add a few pickles</li>
 <li>Eat and enjoy</li>
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&nbsp; The holidays are a time for family, friends and leftovers so enjoy every moment and recipe.

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