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&nbsp;Hey Sweet Thing!
Sometimes you’ve got to show your sweet side and that’s just what we’re doing with Dickey’s new Sweet Pork Sandwich on our Buttery Cornbread Bun.
&nbsp;The Sweet Pork Cornbread Sandwich is piled high with tender pulled pork and Dickey’s Sweet Barbecue Sauce. &nbsp;It’s served on Dickey’s new Buttery Cornbread Buns along with cheese, pickles and onions. Dickey’s Sweet Pork Cornbread Sandwich is so delightfully charming, it will have you saying “Well, bless your heart!”
Hey sweet thing have you voted yet? &nbsp;If you haven’t voted, you should. &nbsp;Enter for a chance to win free barbecue for an entire year -- sweet deal, right?
Are you Team #Spicy or Team #Sweet -- Cast your vote here.

Hey Sweet Thing!

Are you Team #Sweet or Team #Spicy? &nbsp;If you haven’t voted you should do it now so you’re entered for a chance to win free barbecue for an entire year.
Are you fiery, zesty, intense and generally red hot? Do your friends describe you as peppy, lively or super snappy? &nbsp;If so, you are probably pretty spicy just like our new too hot to handle Spicy Chicken Sandwich on our Buttery Cornbread Bun!
Just like you, it’s a tasty, blazing hot treat to your taste buds. Call the fire engines because the Spicy Chicken Sandwich is a juicy marinated chicken breast smothered in a fiery blend of Dickey’s Original Barbecue Sauce and Texas Pete® Hot Sauce served on a Buttery Cornbread Bun.&nbsp;
&nbsp;
Try one up today, tell us why you are team #Spicy. Cast your vote here.

Like to Heat Things Up?

Happy New Year! &nbsp;Get ready for an exciting year at Dickey’s Barbecue.
&nbsp;
Have you heard about our NEW Buttery Cornbread Sandwiches? &nbsp;You’re in for a real kick in the taste buds. We take pride in our authentic pit smoked Texas Barbecue and are always looking for ways to introduce bold, new flavors to our already great tasting barbecue. &nbsp;Even though we are a 72 year-old barbecue company, we still have a few tricks up our sleeves.
“The new buttery cornbread buns are an exciting creation,” said Roland Dickey, Jr. President and CEO of Dickey’s Barbecue Restaurants, Inc. &nbsp;“The savory Southern flavors of the new cornbread buns pair perfectly with our slow smoked meats and specialty barbecue sauces.”&nbsp;
Dickey’s Barbecue Pit is offering two versions of the new Buttery Cornbread Sandwiches. &nbsp;The Spicy Chicken Sandwich features a juicy marinated chicken breast smothered in a fiery blend of Dickey’s Original Barbecue Sauce and Texas Pete® Hot Sauce. The Sweet Pork Cornbread Sandwich is piled high with tender pulled pork and Dickey’s Sweet Barbecue Sauce. &nbsp;Both sandwiches are served on Dickey’s new Buttery Cornbread Buns along with cheese, pickles and onions.
“We really took our time developing new items that add a unique flavor profile to our menu,” said Chef Jeff Forrester, Vice President of Purchasing and Development. &nbsp;“We partnered with Texas Pete® Hot Sauce to create a distinctive sandwich combining savory cornbread, Dickeys signature slow smoked chicken breast and the bold flavors of our spicy barbecue sauce.”
In addition, Dickey’s Barbecue has launched a social media campaign that asks fans to Tweet their favorite meat. Fans can vote for their favorite sandwich at http://www.dickeys.com/spicyorsweet. &nbsp;All voters have the chance to win free barbecue for an entire year.
For more information on the process, watch this video.
http://www.youtube.com/watch?v=FZA2RmDfriU&amp;feature=youtu.be

New Buttery Cornbread Sandwiches Are Here!

Mr. Dickey loves to cook for the holidays.  He recently share a favorite recipe on FoxGood Day Dallas.  This recipe takes Dickey's Spiral Cut Ham and kicks it up using
 Cajunseasoning.  Enjoy!


 <img alt="Mr. Dickey Fox November" src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/11/Mr.-Dickey-Fox-November-e1385487378221.jpg" style="float:right; height:326px; line-height:1.6em; width:238px">


 Cajun Sweet Butter Ham


  


  Serves 6 to 8 Cooking Time: 15 minutes per pound or until internal temperature is 160 degrees   Dickey’s Spiral Cut Ham (7 to 9 pounds) 1 stick
 unsalted butter softened 3 teaspoons Cajun seasoning 1/2 cup brown sugar   Cajun Sweet Butter: In a bowl, mix 1 stick softened
 butter, 3 tablespoons Cajun seasoning, and 1/2 cup brown sugar to form a paste. Place ham flat side down in roasting pan, cover with foil and place in 350° oven for approximately 2 hours. Remove
 ham from oven, uncover and slather the Cajun Sweet Butter all over the ham.  Place ham back into the oven and cook until the Cajun Sweet Butter melts completely.  Remove from oven and let
 rest 10 minutes before slicing.

Say Happy Holidays with Dickey's Barbecue

Sandwiches. So many choices, so little time.  Now that Dickey’s Barbecue has rolled out hot new artisanal buns, lunch just got a lot tastier.  Slow smoked juicy brisket, tender
pulled pork, marinated chicken breast and lean turkey breast all taste even better stacked on Dickey’s Barbecue new sandwich buns. Created from the same recipe as our famous dinner rolls, the
handcrafted buns are a wholesome blend of fresh, simple ingredients.  They are the perfect balance of natural ingredients that create the perfect match to our slow smoked barbecue and tangy
barbecue sauce. The new bread recipe at Dickey’s Barbecue is better than sliced bread. Now, deciding which slow smoked meat to stack on top is the only lunch dilemma you still face!

Let’s Do Lunch!

Roland Dickey, Jr. is passionate about barbecue.  As a
third generation barbecue purveyor, you can still hear the excitement in his voice as he talks, slow-smoke, barbecue innovations and taking Dickey's Barbecue Pit to the next level.  Listen as he
tell Steve Klein with KLIF Radio and PlayMakers Talk Show about the next generation of the brand. <a href="https://soundcloud.com/dickeyspr/roland-dickey-jr-on-klif">https://soundcloud.com/dickeyspr/roland-dickey-jr-on-klif</a>

Roland Dickey and World Barbecue Domination

Washington loves Barbecue!  That’s right.  The state known for apples and evergreens has also has a passion for slow smoked Texas barbecue.  Mr. Dickey visited the great state of
Washington to appear on Q13 Fox News This Morning to talk about his cookbook, slow-smoking and how Dickey's Barbecue Pit and growing across the state. <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/08/Washington.jpg"><img class="alignright size-full wp-image-1007" alt="Washington" src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/08/Washington.jpg" width="353" height="538"></a>               He also visited the
local restaurants and threw a party at the Dickey’s Barbecue Pit in Auburn.  We met many barbecue fans and autographed and handed out 100 copies of Mr. Dickey’s Barbecue Cookbook. Thanks for the
hospitality Washington, see you again soon.

Washington Loves Barbecue

Eating ribs from Dickey’s Barbecue Pit is more than a meal,
it’s an experience.  But, no experience is quite the same.  Some folks dig right in and without regard of the barbecue sauce dripping from their chins.  Some people use
a fork to get every last piece of meat off the bone.  And still others are a bit more dainty with pinkies out. There is no “right” way to eat ribs from Dickey’s Barbecue Pit.  They are
fall-off –the-bone tender with the perfect amount of tangy barbecue sauce on top.  Honestly, you could just hold them over your head and shake the meat in to your mouth – they are that melt in
your mouth perfect. In case you missed it, Dickey’s Barbecue Pit is asking followers and fans to Share a Rib, Share a Moment on <a href="https://www.facebook.com/dickeysbarbecuepit">Facebook</a>.  We’re encouraging our fans to post pictures of their rib eating style for a chance to win a t-shirt and to have their photo be our
Facebook cover photo for a day. So, show us how do you eat your ribs!

How Do You Eat Your Ribs?

     Did you know that bread was a form of currency in
ancient Egypt, and the term “bread” has been interchangeable with the term for money! With the introduction of Dickey’s new homemade breads, it got us thinking…“bread” is used in many metaphors
around the country. We thought we would see how many fun phrases we can come up with: • "The best thing since sliced bread" • "Let’s break bread" • "Breadwinner" Now it’s your turn! Dickey’s wants to
hear from you. Contact us on Facebook or Twitter and let us know what jokes/expressions you have about bread. Hashtag your posts #Dickeysbread. Stop by your local Dickey’s today--we’re giving you
permission to check out our buns.

Check Out Our Buns

For three generations, Dickey’s has had a deep-rooted passion for great barbecue. Although we are a 72-year-old brand, we definitely don’t want to look it! As our brand evolves it’s important to
convey that message visually and who doesn’t want to stay hip?

 Dickey’s new interior design features a timeless worn feel with reclaimed wood plank walls, corrugated metal details and bold graphic canvas prints. We even added enhanced menu boards which are
 designed to improve the customer experience through high definition food photography and menu descriptions. The boards also feature Dickey’s new whole meat options that are now available
 nationwide.


 “Dickey’s has a rich history and we continually strive to offer exciting new ways to keep our brand energized,” said Roland Dickey, Jr. “From the rustic design of our restaurants, the wood fire
 smell from the smoker to the tunes playing in the background – it all sets the tone for the next generation of Dickey’s Barbecue Restaurants.”

Looking Good at Dickey’s

There’s nothing
better than ice cream on a hot summer day. We all know the familiar sound of the ice cream truck that roams our neighborhoods during the summer months. The whimsical jingle draws children out of
their homes with hands full of change and big grins from ear-to-ear.

 Why wait to get your fill of that sweat, cold treat? Dickey’s Barbecue offers free soft serve every day. We satisfy your craving, and it’s FREE every day for all of our customers!


 So what are you waiting for? Grab the whole family and get to Dickey’s today.

Beat the Heat with Dickey’s Free Soft Serve

There’s nothing wrong with admitting you’re obsessed with Dickey’s
fall-off-the-bone Pork Ribs--we certainly are!

 There are many great recipes you can make with Dickey’s Ribs. Feed your obsession with this Dickey’s Ribs with Fettuccine.


 First buy a full rack of ribs from Dickey’s either in-store or online at Dickeys.com. Then bring it home and begin this quick and simple recipe.



 Dickey’s Pork Ribs (full rack)


 1 Tbsp Olive Oil


 1 box of fettuccine


 1 can of diced tomatoes


 2 tsp. of diced garlic


 ½ chopped onion


 Salt and pepper


 Heat a pan with olive oil to a medium temperature and then throw in some chopped onions and garlic. Stir them around and cook it for a minute. Then crack open a can of diced tomatoes. Pour it over
 the onions and garlic. Next, add a pinch of salt and pepper and then stir altogether. Now here’s the fun part, get your Dickey’s Ribs and prepare to get a little messy. Start pulling the meat off
 the bone and placing carefully in the pan (caution: the pan will be hot). While your pan of sauce and meat is simmering, cook your fettuccine. Place the cooked pasta onto a large platter, then
 spoon the sauce and rib meat over the top and voila dinner is served and you get Dickey’s ribs in a fun new way!

Dickey’s Ribs with Fettuccine

We all know Dickey’s offers mouthwatering barbecue that satisfies
any hardcore carnivore, but did you know that Dickey’s now also makes all of their bread too?

 Bread is one of the oldest known recipes to man. It has been around for several millennia—approximately 12,000!


 Bread started off as what we would call a flatbread, similar to that of a tortilla. It was simply ground grains and water mashed together and then baked. It is believed that the cultivation of
 wheat and other grains was one the driving forces in the transition from nomadic people to domesticated, stationary people.  This led to bread becoming a staple in human diets.


 In September, Dickey’s across the country will be rolling out this new homemade recipe for all their rolls, buns and hoagie rolls. The new artisanal bread is an original recipe designed by Dickey’s
 Chef Jeff Forrester.


 “Our customers have always loved our rolls – they have a touch of sweetness that complements our barbecue perfectly,” said Forrester. “Now, all of our buns and hoagie rolls will have that same
 southern fresh bread recipe that I know our customers are going to love.”


 Hey Nomad--Don’t wonder around looking for something to eat. Go to your local Dickey’s and try out our New Dickey’s Bread!

The Bread & Butter of Dickey’s Bread

Our cave
dwelling ancestors based their diets on what they could hunt and gather.  I’m sure if there was a Dickey’s Barbecue 10,000 years ago, it would’ve been a pre-Neolithic paradise.

 At Dickey’s, we welcome all cavemen and women to try our caveman approved proteins. Put down that flint knife and forage at your local Dickey’s – try a whole brisket, pork butt or a whole rack of
 ribs.


 Let Dickey’s cut out the whole hunt and gather part and just give you a full or half rack of ribs that may leave you a little messy, but at least you’ll be satisfied (that is until the next
 sunrise).


 If you’re ready to release your inner caveman/woman, then you have to check out <a href="https://www.facebook.com/dickeysbarbecuepit" title="Dickey's Barbecue Facebook" target="_blank">#DickeysAllOverYourFace</a>.


 <a href="http://www.youtube.com/watch?v=AI_9t5vzhPU" title="#DickeysAllOverYourFace Ribstache" target="_blank">#DickeysAllOverYourFace</a> is a 6 week campaign that will feature a series of
 short videos exploring the rib ticklin’ side of Dickey’s. All videos will be posted weekly here and also on Dickey’s Facebook. Dickey’s encourages viewers to watch, share and comment. The videos
 are to inspire Dickey’s customers to not just share a rib, but a share moment.

Be a Caveman at Dickey’s

Ribs are the backbone to the barbecue business and <a href="http://nrn.com/us-second-100/2013-second-100-limited-servicespecialty" title="Nation's Restaurant News Dickey's number one restaurant " target="_blank">Dickey’s</a> understands that the perfect ribs are not necessarily a science, but an art form.

 How do we get perfect, mouthwatering fall-off-the-bone ribs? That’s the secret I’m sharing today.


 Dickey’s always starts with a great rib rub, like Dickey’s Signature Rib Rub which includes ground cumin, salt, garlic a sugar and maybe a few secret ingredients. After slathering
 the ribs with the rub, we place the ribs in the smoker bone-side down. This allows the smoke to channel under the ribs and achieve an overall smoky, savory flavor.


 We smoke our succulent ribs at a temperature between 270 and 295 degrees F and we smoke them for 3 to 3 ½ hours.


 To check the doneness, we perform the “break test” by grabbing the rib rack<a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/07/ribs-dripping.jpg"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/07/ribs-dripping-300x175.jpg" alt="ribs dripping" width="300" height="175" class="alignright size-medium wp-image-913"></a> with a pair of tongs making sure they immediately break. This means they are perfect. At Dickey’s, we make sure our ribs literally fall-off-the-bone and
 melt in your mouth -- nothing else will do!


 Have fun and don’t worry about getting a little messy -- that’s just part of making great barbecue!


 Are you a rib-natic? Then check out <a href="http://www.qsrmagazine.com/news/dickeys-ribs-theme-new-campaign" title="Dickey's Rib Theme in QSR" target="_blank">#DickeysAllOverYourFace</a>. <a href="https://www.facebook.com/dickeysbarbecuepit" title="Dickey's Facebook Page" target="_blank">#DickeysAllOverYourFace</a> is a 6 week campaign that will feature a series of short
 videos exploring the rib ticklin’ side of Dickey’s. All videos will be posted weekly here and also on <a href="https://www.facebook.com/dickeysbarbecuepit" title="Dickey's Barbecue Pit Facebook" target="_blank">Dickey’s Facebook</a>. Dickey’s encourages viewers to watch, share and comment. The videos are to inspire Dickey’s customers to not just share a rib, but a share moment.

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