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Unfortunately, the best month of year a.k.a. National Barbecue Month has come to an end. Although we have the barbecue filled summer ahead, National Barbecue Month gave us a great kick-off to firing up our smokers and grills with mouthwatering brisket, sausage and ribs.&nbsp;
Here are the top reasons why we’ll miss National Barbecue Month:

<ol>
 <li>The end of barbecue deals. They were great while they lasted and hopefully you took full advantage of them.&nbsp;</li>
 <li>The number barbecue pictures posted will dwindle. Of course, there will always be mouth-watering barbecue photos roaming the web (courtesy of us), but not nearly as many as you’d like. It’s a shame.</li>
 <li>Austin Monthly’s Ultimate Barbecue Showdown. Because who doesn’t love a barbecue showdown, especially in the Barbecue Capital of the South?</li>
 <li>No more free giveaways. Many companies love to give out free goodies and coupons in dedication to this month-long holiday, and hopefully you were out there with your arms or mouths open.</li>
 <li>Fewer reasons to bust out the new Rib Rub. It’ll just be lonesome sitting there on the shelf, with the remnants of your spicy fingerprints from the Memorial Day cookout.</li>
 <li>Memorial Day cookouts. A day to celebrate those who have fought and fallen for our freedom. Honor their memory and cook out with the entire family.</li>
 <li>The plethora of brisket recipes. Yes, they will still be there, but it just isn’t as celebratory when it’s not National Barbecue Month.</li>
 <li>There won’t be any more wet-naps in the house. You will now be directed back to the coarse, dry napkins to wipe your upper lip.</li>
 <li>Next party isn’t until July 4th. &nbsp;This is plain unacceptable. Luckily, you can stop by your local Dickey’s Barbecue Pit and celebrate with barbecue all year long. &nbsp;</li>
 <li>The barbecue binge is over. You diehard fans who somehow ate a plate of barbecue every day can now lower your barbecue intake to twice a week. Your dedication has been appreciated!</li>
</ol>
We should all take a moment of silence to reflect on the fulfilling month we just experienced. &nbsp;Now, it’s time to grab a Big Yellow Cup filled with Root Beer and get into the real groove of summer.

10 Reasons Why You’ll Miss National Barbecue Month

Marsha did bookkeeping for the city of Fayetteville while Terry worked in a factory for nearly thirty years. Being huge barbecue fans and looking for an opportunity, the couple saw a local Dickey’s Barbecue Pit for sale and decided to check it out. Satisfied by no other barbecue compared to Dickey’s, the Tracys purchased the store. Terry does the smoking, block and guest service while Marsha does the bookkeeping, marking, catering and jumps in on the line when necessary. They attribute their success to great food, great service and a strong faith in the brand.
“You must have an owner presence, a personal touch and get to know your guests personally to build a business in a small market,” said Terry. “Besides, it never gets old when a new guest says “This is the best barbecue I’ve ever had!”
Marketing has been critical to their success with two billboards, little league sponsorship and ads created for both radio and the local theater from their marketing fund. They have also reached out to the local churches inviting the ministers and their wives in for a free meal.
“We’ve been very happy with the Dickeys marketing and advertising departments. They respond quickly and do a great job creating ads,” said Terry. “While owning your own business can have a lot of ups and downs it’s nice to be able to steer your own future and take pride in the job you are doing while developing relationships with those in the community.”

Terry and Marsha are planning to have a stand-alone building built in the near future with a drive-thru and patio area. Their goal for the restaurant is a hometown, family friendly atmosphere where people gather for great food and great conversation. &nbsp;
“Like a Norman Rockwell painting where everyone is gathered around the wood burning stove warming their bones and swapping stories,” said Terry.&nbsp;

Brand Champions: Marsha & Terry Tracy

<img alt="" src="https://www.dickeys.com/assets/pictures/college-graduation.jpg"/>Congratulations on hitting a milestone! Don’t you deserve a party? Well, the party starts when we arrive because at Dickey’s Barbecue, catering is our specialty. We have over 73 years of experience serving quality, handcrafted meats and home style sides to grads and their families and with over 400 locations nationwide, there’s sure to be a Dickey’s Barbecue near you! &nbsp;We even offer free delivery up to 10 miles.
How will you mark this monumental occasion?
Graduation Party Blow-Out&nbsp;(100+ people) 
Full Service - We include friendly on-site staff to serve your choice of 2 meats, 3 sides, buttery rolls, barbecue sauce, relish tray and paper ware.
Graduation Gathering&nbsp;(10+ people) 
Delivery Buffet – Includes complimentary set-up and delivery for your choice of 2 meats, 3 sides, 3 home style sides, rolls, relish tray, barbecue sauce and paper ware.
Super Casual Graduation Get-Together&nbsp;(10+ people) 
Deluxe Box – Includes sandwich, chips, side and a cookie. 
Standard Box – Includes sandwich, chips and a cookie.
Want something extra, like dessert or a drink? Extras are always available for a minimal per person cost.
Visit our website at&nbsp;<a href="https://www.dickeys.com/catering">www.dickeys.com/catering</a>&nbsp;to get a free quote or give our Dickey's Catering Experts a call at 866.227.2328 Monday - Sunday 8:00 AM to 7:00 PM/CST. If your event date is within the next 72 hours or you need immediate assistance, contact your local Dickey's Barbecue Pit. &nbsp;

study stress to food and family celebrations!

Erik Forrest has always had a passion for food. Prior to opening his first Dickey’s Barbecue Pit, Erik worked as a chef at the Fairmont Hotel in Scottsdale as well as hotels throughout Florida. After visiting the Dickey’s Barbecue Pit in Scottsdale, Erik was impressed by the food and atmosphere. He began his research before deciding to open his first Dickey’s Barbecue Pit in Scottsdale in the summer of 2012.

“The biggest thing was the support a franchise offers, I had been responsible for the food and scheduling but not an entire restaurant,” said&nbsp;Erik. “I wanted the backing of a brand that also provided everything I needed to be successful.”&nbsp;
In 2013, Erik opened his second location near the Arizona State University campus in Tempe. Students frequent the location which has been great for the brand. Today, Erik gets the help from his wife, Emily in running the stores and which will eventually include a third location planned for later this year. To get involved with the local community, Erik and Emily support the Arizona Fraternal Order of Police including their annual Shop with Cops program.
“We follow the community marketing we were taught through Barbecue University which works,” said Erik. “Our Tempe location has been great because we are building brand awareness amongst young people at the Arizona State University who have grown to love the Dickey’s brand.”
&nbsp;

Brand Champion: Erik Forrest

Following a 20 year career as a Whataburger franchisee and 10 years with Love Truck Stop, Mike Lott was ready to retire and enjoy fishing. After giving retiring a try, Mike’s desire to be back in the restaurant industry kicked in. He started researching online when he discovered Dickey’s Barbecue Pit and soon found a location nearby that he took over in 2011
“I really wasn’t planning on doing a franchise at all, but I met with Roland Dickey, Jr. and that meeting sold me,” said Mike. “It was exactly like when I entered the Whataburger franchise in the 1970s with the growth offering a pretty good return on my investment.”

Following taking over his store in Clear Lake, NASA, the biggest employer to area had severe layoffs which hurt businesses in the area.
&nbsp;&nbsp;Today, a lot of businesses are on the rebound with two new hospitals in the area. Mike works a lot with the pharmaceutical businesses, averaging two to three caterings a week at doctor’s offices. He averaged over 64k last month and averages over 2k a day.
“We’re never late or miss a beat with our caterings which is key to keeping the businesses coming back,” said Mike. “I have relationships with all the chemical plants in the area and they order from us once or twice a week, accounting for 85k of our business last year.”&nbsp;
Mike knows integrating in the community is crucial. His location is near a church converted from a bowling alley. Following its opening, his Sunday business doubled. He regularly offers specials to the church in return for help with overflow parking. Last Christmas, through a ministry charity, Mike helped feed 300 disadvantaged children in the 3rd Ward of Houston.

Brand Champion: Mike Lott

Gary Haskell’s wealth of restaurant and franchising experience attracted him to Dickey’s Barbecue Pit. He spent over twenty five years in the restaurant industry serving in roles including an area director for a large Italian chain. Gary’s friends owned a Dickey’s Barbecue Pit in Lubbock and he decided to check it out.
“I was attracted to the Dickey’s Barbecue Pit package and business model,” said Gary. “I saw a need for a fast casual barbecue option, and I knew it would be a great addition to the Permian Basin area.”
Following years of working for big chains, Gary knew the next step was owning his own franchise. He opened his first location in Midland in 2009 and a second location in Odessa in 2013. Caterings have proven to be huge hits for Gary’s two stores. Today, he relies on two fulltime catering managers to keep his catering sales high.
“Our catering managers are constantly out on the street and we never say no to a catering,” said Gary. “We’re able to handle numerous caterings for businesses throughout the Permian Basin.”
Gary knows community involvement is key. He gives back to multiple elementary schools two nights a week for fundraisers. The schools get 20 percent of the business they bring to the location. Gary recently held a barbecue fundraiser that raised 2k for an injured firefighter and his family. He also offers all uniformed police a discount at his locations.&nbsp;&nbsp;

Brand Champion: Gary Haskell

Winter has come to a close and spring weather and sunshine are upon us.&nbsp; This could only mean one thing…barbecue season is finally here!&nbsp; Manufacturers recommend that your barbecue should be properly maintained and cleaned before every season.&nbsp; So before we fire up our grills and cook the first meal of the season, there are a few things we need to check out.
<ol>
 <li>Clean loose debris and wire brush components.&nbsp;Debris left inside your barbecue and on parts such as burners and cooking grids increase the deterioration process of your grill.&nbsp; Moisture is held by this debris, and speeds up the natural aging process normally caused from regular usage.&nbsp; We want to make sure we remove this corrosive material and extend the life of your grill.</li>
 <li>Replace damaged or worn out parts.&nbsp;In order to keep your grill working like new, replace damaged or worn out components.&nbsp; Over time igniters, cooking grids, briquette grates, heat plates, and burners can deteriorate.&nbsp; Make sure these parts are in good working condition before every season and replace parts as needed to keep your grill in top notch shape.</li>
 <li>Check burners for spider or insect nests.&nbsp;Barbecue burners create the perfect environment for some insect and spiders to make their nests.&nbsp; When this happens the gas or propane cannot move freely to the burner, and can cause the grill to operate improperly.&nbsp; This can cause flames to burn uncontrolled in the control panel and be very dangerous possibly causing severe injury. Inspect and clean each burner thoroughly to make sure they are free and clear of these nests, and ensure proper grill operation.</li>
 <li>Lubricate valves and hinges.&nbsp;In order for our barbecue to operate at its peak potential we need to make sure everything is moving freely and without obstruction.&nbsp; Lubricating valves and hinges can restore your barbecue to like new condition, and ensure your barbecue works properly and safely.&nbsp; If lubrication is not the solution, valves and hinge pins may need to be replaced occasionally.</li>
 <li>Check gas connections.&nbsp;Make sure all connections are tight and secure.&nbsp; Most barbecues are on carts with wheels and can be moved to any place we want in our garage, on our patio, or on our deck.&nbsp; Over time even the tightest of connections can become loose from the shaking caused from moving our grill or from the expansion and contraction due to the heat created by our grill. Every season we want to check these connections and make certain they have not become loose and tighten all gas connections to ensure safe and enjoyable barbecue operation.</li>
</ol>
Follow these rules by keeping your barbecue clean and operating at its maximum performance, so you can enjoy your grill for many years to come.&nbsp; We offer&nbsp;spring maintenance specials starting at just $95.00!&nbsp; We service all makes and models and carry many of the parts on our trucks. &nbsp;Call us today at (248) 737-2377 and schedule your appointment today.&nbsp; Our experienced technician can have your grill operating at its optimal performance and be certain you have a safe and enjoyable barbecue season.

Are You Ready for Barbecue Month?

Ray Dubois has a wealth of restaurant experience after years working as a District Manager for a larger burger chain. After years working for someone else, Ray wanted to own his own franchise. He set on a search when he discovered Dickey’s Barbecue Pit. In 2011, Ray opened his first location in Pooler, Georgia followed by a second location in Savannah, Georgia in 2013. Ray runs the locations with his two daughters.
“I visited Dickey’s Barbecue Pit locations throughout Southeast Texas and was so impressed by the consistency and the quality of the food,” said Ray. “I flew out to Dallas to meet with Mr. Dickey and Roland Dickey, Jr. -- I was sold.”

Ray knows following the standards and community involvement are key to beating the competition. He offers a 10 percent discount to all military in his stores. Ray has multiple relationships in the community including the National Guard and Savannah State University. He also gives back one catering a quarter to various organizations including the National Guard’s annual golf tournament.
“I love to give back to the community and caterings prove to give back tenfold,” said Ray. “The contacts we make when we do these in our community have proved to help boost our catering business.”
Ray consistently surpasses his catering goals with average catering percentages at 20 percent. This month, Ray and his wife will give a catering benefiting the Wounded Warrior Project, a charity organization that offers support for wounded veterans.

Brand Champion: Ray Dubois

One of Our favorite things about summer is the multitude of baseball games throughout the season, because more baseball games means more tailgating!
Location
Location, location, location. This is an extremely important element of the whole tailgating experience. You want to make certain your&nbsp;tailgating spot is close enough to the stadium to where everyone can quickly pack up and get to the game (and so that even the most inebriated person can eventually make it into the game).
As a local Atlanta Braves fan, my favorite place to tailgate is in the Blue Lot at Turner Stadium. There is a small area there that some could call a park, as it has some grass, trees and a few picnic tables. It’s a perfect place to set up drinking games like Beer Pong or to just sit and relax in the shade while grilling up some food. Which leads me to probably the most important part of tailgating…
Food
Food! Okay, so maybe it’s not the&nbsp;most&nbsp;important aspect of tailgating, but it’s our personal favorite. Nothing says summertime and Baseball like pulling out&nbsp;the barbecue and chowing down. When it comes to the barbecue out though, we usually leave that to someone else and focus on the easy part – eating. Now begins the special segment where we list out favorite’s side for the most awesome tailgate ever:
<ul>
 <li>Spicy Cheddar Sausage&nbsp;– Fresh jalapeño bits in the cheese for an extra kick!</li>
 <li>Ribs – St. Louis Style and falls off the bone.</li>
 <li>Potato Salad – We like ours mustard-based with red potatoes.</li>
 <li>Chips &amp; Dip – Personal favorite dip to make?&nbsp;</li>
 <li>Brisket – No explanation needed!</li>
 <li>Fried Okra – Maybe this is just a southern thing, but regardless, they are a necessity.</li>
</ul>
Drinks
Beverages are a necessary aspect to any tailgate, whether they be alcoholic or non-alcoholic. I tend to go for the alcoholic kind, specifically beer, and to be even more specific, good beer.
Of course, the most important drink to keep handy is water! When it’s a hot summer day and you’re spending hours outside, there is nothing more important than staying hydrated.
Games
Even though it is enjoyable enough to just sit, relax and drink with your friends before a game, it is even more fun to play a few games! If you have access to a flat table, pong is a very popular tailgating game to get the competitive spirit going.
For a more family friendly game, some other great options for tailgate entertainment is a good old fashioned game of corn hole or even just throwing around a frisbee!
Event Security
If you’re hosting a private tailgate and want to keep out any unwanted guests, wristbands are a great way to do so. To help keep the litter to a minimum at your tailgate, use&nbsp;Tab-Free Tyvek Wristbands&nbsp;since the tab covering the adhesive part of the band doesn’t detach!
To let your guests know the date, time and location of the tailgate, create a custom event ticket to distribute beforehand. Our customizable Baseball Tickets are perfect for fun and festive tailgate invitations!
No matter which team you’re rooting for this season or how you choose to tailgate, Dickey’s hopes you have a great baseball season! What are your favorite tailgating rituals? Share with us!

Batter Up! Barbecue and Baseball are Back in Full Swing!

Ken Lynch worked in IT nearby the Dickey’s Barbecue Pit location in Bethlehem, Pennsylvania. Dickey’s became a Thursday favorite for everyone in his office. When his company faced a layoff, Ken thought Dickey’s Barbecue Pit would be a great opportunity for him and his family.
“We would look forward to our Thursday lunch every week,” said Lynch. “There wasn’t anything else like it in the area in regards to the quality <img alt="" src="https://www.dickeys.com/assets/pictures/Roland%20Dickey%20Jr..jpg"/>of&nbsp;the food and the price point.”
Lynch smoked meats as a hobby for years and loved the idea of serving authentic barbecue. He set out to learn more about Dickey’s Barbecue before opening his first location in Stroudsburg in September of 2013. He also owns the Philadelphia location.
“I visited with Meg and she showed me how all of the meat was prepared and I was impressed by how much work the Dickey’s franchises put into serving great barbecue the right way,” said Lynch. “I was sold on the fact that I could turn my hobby of smoking meats into a career and get involved in the community with Dickey’s Barbecue Pit.”
Ken loves to give his store in Stroudsburg a family touch with a cup station set-up for children to play with at the store. To give back to his community last year, he donated a total of 2700 pounds of food to a local homeless shelter. He’s also given Dickey’s Big Yellow Cups to a local arts studio.
“When Mrs. Dickey visited my store she loved the Big Yellow Cup station,” said Lynch. “I enjoy having the opportunity to give back with Dickey’s Barbecue and I look forward to getting involved with the Philadelphia community at my new store.” &nbsp;

Brand Champion: Ken Lynch

Following a layoff, Peggy and Joe Anicka were looking for their next move. They both had a long history of restaurant experience and began surfing the web for potential franchising opportunities. They were sold on the idea of leading the charge of their own destiny and called Dickey’s Barbecue to learn more.
“We loved the idea of barbecue, kids eat free Sundays and the community outreach component,” said Peggy. “My husband and I have been pleased with the support we’ve gotten from our corporate team.”
The Anickas were the second location to open in Michigan at the end of 2012. Today there are seven locations in the state with an eighth opening later this summer. Their Commerce Township store is in the middle of a neighborhood where summer caterings and dinner sales are a hit.
“At first we were concerned with the exponential growth and whether the corporate team could keep up,” said Peggy. “We haven’t been disappointed and are considering opening a second location.”
Prior to opening, Peggy volunteered in a domestic violence shelter and she’s still a CASA advocate, a nationwide organization for abused and neglected children. Now the Anickas use their barbecue business to give back. They regularly hold fundraisers that give back 15 percent of their sales.
“We donate our unsold meat every night to a local food bank and we hold fundraisers every month to support our local schools as well as other community groups,” said Peggy.

&nbsp;

Brand Champions: Peggy and Joe Anicka

Ham is the main event for most Easter feasts. The challenge is what to do with all of the leftovers. There are omelets, frittatas and baked eggs. There are ham sandwiches, ham salad and chef’s salad. There are casseroles, pasta dishes and even eggs benedict. To me, the best part about having an Easter ham is all the possibilities for future meals.
I’ve gathered a list of favorites from the office peeps. Some old, some new, and some out-of-this-world good. (If you make no other recipe, try the ham and cheese pastry puffs.)
1. Ham Salad: Nothing is easier to make than this sandwich spread. Trim fat from ham slices. Chop ham in food processor. Add mayonnaise and pickle relish to taste. Enjoy between two slices of bread. Done.
2. Deviled Ham: You can make a fancy ham salad by taking 4 cups coarsely chopped ham and adding 1/2 cup minced fresh parsley, 1/2 cup mayonnaise, 6 tablespoons softened butter, 1/4 cup whole-grain Dijon mustard, 3 tablespoons dry white wine, 1 finely chopped celery rib, 2 finely chopped green onions, 1 teaspoon lemon zest, 3/4 teaspoon black pepper and 1/4 teaspoon ground red pepper. Cover and chill for up to 8 hours. Let stand at room temperature for 30 minutes before enjoying with crackers or rustic bread. Makes about 4 cups.
3. Ham, Cheese and Apple Sandwiches: Turn broiler on high. Melt 4 tablespoons butter. Slice 8 ounces of Gruyere or cheddar cheese. Core and slice 1 apple. Brush butter onto 1 side of 8 bread slices. Slather other side with Dijon mustard to taste. Assemble 4 ham, cheese and apple sandwiches so that buttered sides of bread face out. Put on rimmed baking sheet. Toast 2 to 3 minutes per side. Serve immediately.
4. Judy’s Warm Ham and Cheese Rolls: Preheat oven to 350 degrees. Split 24 (2-inch) potato rolls in half. Combine 8 tablespoons butter, 3 tablespoons grated onion, 2 tablespoons each Dijon mustard and poppy seeds and 1 tablespoon Worcestershire sauce in a small saucepan; cook, stirring, over low heat until butter melts. Brush butter mixture evenly over both cut sides of rolls. Place ham slices and Gruyere cheese slices on bottom halves of rolls. Top with other roll halves. Place sandwiches together on large piece of foil, wrap tightly and seal edges. Bake for 25 minutes or until cheese melts. Let sit 5 minutes before serving.
5. Ham and Cheese Pastry Puffs: Place 1 (17.3-ounce) package of frozen puff pastry in the refrigerator to defrost for 30 minutes. Line baking sheet with parchment paper. Preheat oven to 400 degrees. In a small bowl, combine 1/4 teaspoon garlic powder; 1/2 teaspoon each onion powder and ground cloves; 1 teaspoon each dried thyme, ground allspice and ground cinnamon; 2 teaspoons black pepper; 1 tablespoon chili powder; and fine sea salt to taste. Set aside. Unfold puff pastry and cut into 5-inch squares. Lay slices of ham and Gruyere cheese in the center of each pastry square. Sprinkle with spice mix. Fold opposite corners of each pastry square to make a pouch and press to seal. (Pierce with a toothpick to increase likelihood they stay sealed.) Transfer to baking sheet. Whisk together 1 egg and 1 tablespoon water to create egg wash. Brush pastry evenly with egg wash. Sprinkle with more spice mix. Bake 12 to 14 minutes. Remove, let cool for 10 minutes. Makes 8 pastries.
Viola!&nbsp;&nbsp;

We Got Leftovers Hamdled

Mr. Dickey stopped by Fox 6 WakeUp in Milwaukee this morning to cook up a barbecue spin on traditional Easter ham. The barbecue expert showed viewers how to prepare a Cajun Sweet Butter Ham and showed off some of our delicious barbecue offerings including our ribs. Following the segment on Fox 6, Mr. Dickey heads to our 500th opening in Wauwatosa, WI. The event includes 100 Mr. Dickey cookbooks, $2 pulled pork sandwiches, 3 barbecue for a year winners and much more!
Remember, if cooking seems like too much work there’s still time to order a <a href="http://en.wikipedia.org/wiki/Roland_Dickey_Jr.">Dickey’s</a> Barbecue complete Easter Feast. It’s easier than ever with online ordering available <a href="https://order.dickeys.com/">here</a>. You’ll also impress your guests with quite the spread – Barbecue Honey Ham, Caesar Salad, Baked Potato Casserole, Green Beans with Bacon and a dozen buttery rolls.&nbsp;Throw in a pie and everyone will want an invite next year!
&nbsp;
Check out the Mr. Dickey segment below and Happy Easter from your family at Dickey’s Barbecue!&nbsp;
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Impress Your Guests This Easter

Derek O’Hara owned a trucking company that passed through Dallas where he saw signs for Dickey’s Barbecue Pit everywhere. The native Londoner gave it a try and was hooked on the franchise opportunity.
“I got to meet Roland Dickey, Jr. before I even signed a franchise agreement,” said O’Hara. “Meeting him really helped make my decision. He told me following the system was the surest way to be a successful restaurant owner – it was a no brainer when I looked at the 70 year old brand.”
The franchise sales team took a personal approach with O’Hara and let him tour various locations in the Dallas Fort Worth area including Garland and Waxahachie. He opened his first location in Greeley in 2011. It was a hit. This year, Derek and his wife, Jennifer opened their second location in Greeley.
&nbsp;“We were ready for a second location,” Said O’Hara. We are really engaged owner operators who consistently use the resources available from corporate including marketing and training.”
The O’Hara’s first store averages a catering percentage over 20 percent. The couple attributes that success rate to being involved in the Greeley Business Chamber and consistent community marketing efforts.&nbsp;

Brand Champion: Derek & Jennifer O’Hara

<img alt="" src="/assets/pictures/Easter%20is%20Hamdled.jpg"/>
Spring is in the air!
&nbsp;
Easter is around the corner which means gathering with your family for a traditional Easter dinner. Save your time 
for your family this Easter and order your Easter meal through&nbsp;Dickey’s Barbecue Pit <a href="http://order.dickeys.com/">online.</a> Online ordering can be done from home or at the office 24 hours a day. Then swing by your local Dickey’s Barbecue Pit on Saturday, April 4 or Sunday, April 5 to grab your meal. &nbsp;So much less Eggs-hausting!
We offer a complete Easter Feast which includes our Barbecue Honey Ham, Caesar salad, baked potato casserole, green beans with bacon and a dozen buttery rolls for $99.95. Or, you can just grab a traditional Barbecue Honey Ham for $59.95 and cook your favorite family sides. With dinner ready to go, think about all the fun things you could do with your family for Easter!&nbsp; You can host an Easter egg hunt, spend time dying eggs, or bake Easter cookies!
&nbsp;
<img alt="" src="/assets/pictures/family%20easter.jpg"/>
Start a new tradition with Dickey’s Easter Feast
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<a href="http://www.linkedin.com/in/rolanddickeyjr/en">LI</a>

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