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<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/chad_manivanh-1443464318727.png" alt="Chad Manivanh.png">


 At age 10, Chad Manivanh, his parents and his six siblings moved from Laos to America. They came to pursue the American Dream, knowing very little English.


 After settling in California, Chad’s parents worked several jobs to support their family, and the principle of working hard to achieve success stuck with Chad throughout his life. After graduating
 high school, he was able to attend college at Brigham Young University, which launched him into a long-term business career.


 Chad worked hard as a retail manager and eventually moved to the real estate business. Prior to attending college, Chad spent two years in Dallas where he tasted his first Dickey’s meal. He fell in
 love with the slow-smoked flavor and home-style sides. Eventually settling in Washington with his wife and children, he decided it was time to own his own business.



 Chad is now living the American Dream in the town of Everett, where he is very involved in his community and caters all types of events. He recently donated a back-to-school catering for local
 teachers, and regularly connects with event venues using community marketing tools. He also caters Special Olympics events. One of Chad’s favorite tricks is to turn box-lunch caterings into
 full-service out of good will. As a result, he has school sports teams coming to his store from Canada to Portland. With catering at 27%, Chad is certainly doing something right.

Real Talk with Real Owners: Chad Manivanh of Everett, Washington

<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/skyler_jones_photo_0910-1442613155649.jpg" alt="Skyler Jones photo 0910.jpg" style="width: 50%;"> 


 Skyler’s management team left to right: Skyler Jones, Amber Curtis, Kat Bowden, Jenny Hughes, JJ Balderas, Keith Jones


  


 For Skyler Jones, Dickey’s Barbecue Pit is a family affair. After living in Texas for 14 years, Skyler and his father knew they needed to bring slow-smoked barbecue to their new hometown of Boise,
 Idaho. The father - son team now have three Dickey’s stores in the area, in addition to a family-owned storage facility business.


  


  A Brigham Young graduate in entrepreneurship and business management, Skyler always knew he wanted to start and grow his own business. After attending Dickey’s 4-week long training program at
 the corporate office, Barbecue University, he knew he was on track for success as a multi-franchise unit owner/operator.


  


 Skyler and his father Keith are well-connected in the community, serving in their local church and making a practice of helping others. They have met many new friends through their service, who
 have now become loyal customers. “I enjoy selling food that I love to eat, and I love working with great people,” Skyler says. “My team is fantastic and we are building a tasty reputation in the
 Boise area.”

Real Talk with Real Owners: Skyler Jones of Garden City, Idaho

<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/ryan_curtis_photo-1442016552558.jpg" alt="Ryan Curtis Photo.jpg"> 


 


 A native Texan, Ryan Curtis is no stranger to slow-smoked barbecue. Having built a career in the restaurant industry, it made sense for him to make his next career move into franchise ownership.


  


 Ryan now owns five Dickey’s stores throughout central Texas, and he knows first-hand that the Dickey’s community marketing model works. He recently took over a store and quickly  implemented
 the community marketing tools. Little by little he started to see a positive change. Less than a year later, his monthly sales had increased by 33 percent and he had earned some big catering
 clients. Community marketing worked wonders for sales but also allowed Ryan to forge relationships with now loyal guests.


  


 These days you can catch Ryan running between all his stores in Texas and fitting in time to do some fun catering events such as the Mud Run and a local factory holiday party for over 3,500
 workers. “I love the people and the pace,” Ryan says. “Everyone has a different personality with different needs and preferences. I get to meet new people every day, which challenges and motivates
 me to always be learning.”

Real Talk with Real Owners: Ryan Curtis of Abilene, TX

What are your big plans for Labor Day? Some folks love to visit their nearest lake or beach to soak up the last rays of summer, while others plan their last fun-filled adventure before fall sets
 in. Or maybe it’s just to stay home and finally clean out that garage and get the yard work done. Or, how about hosting a backyard barbecue and taking it easy while everyone else battles the
 crowds?


 
 No matter what type of plans you have, Dickey’s Barbecue Pit has you covered.

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Here are our top ten ways you can make Labor Day weekend hassle free and much more delicious.
<ol>
 <li>
 Skip the grill, get Dickey’s takeout.  
 You know you’re dreading the moment you light up the grill, only to find you’re out of propane. You go to the store and purchase a huge tank, come home to
 set it up, then stand outside in the late-summer heat over the flames all afternoon. Not our idea of a good time. 
 Why not skip the grill and get delicious barbecue made fresh when you order? Our online ordering option ensures you spend your precious time relaxing and
 enjoying the weekend. 
 <div style="text-align: center;">
 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/mr_filkins-1441379482346.jpg" alt="mr_filkins.jpg" style="line-height: 1.42857143; width: 25%;">
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 </li>
 <li>
 Our pulled pork sandwich is the perfect grab-and-go food for busy holiday travelers. Each sandwich is made hot and ready to eat in under two minutes. 
 
 Rushing home from that epic road trip? You’ve got time for a delicious pulled pork sandwich. 
 <div style="text-align: center;">
 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/bbs3-1441379573691.jpg" alt="bbs3.jpg" style="line-height: 1.42857143; width: 25%;">
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 </li>
 <li>
 Don’t forget to purchase a Big Yellow Cup with your Dickey’s lunch. Keep the cup and fill with your beverage of choice when you’re out at the pool. No glass
 allowed? No problem. 
 
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 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/pool_byc_pic-1441379782077.png" alt="Pool BYC Pic.png" style="line-height: 1.42857143; width: 25%;">
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 </li>
 <li>
 Stuck hosting the kids’ sleepover? We’ve got dinner covered with a family pack. Two meats, three sides- even the pickiest kids will be happy. Don’t forget
 to add a brownie for an extra holiday treat!  
 <div style="text-align: center;">
 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/img_5903-1441379936204.JPG" alt="IMG_5903.JPG" style="line-height: 1.42857143; width: 25%;">
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 </li>
 <li>
 If you just have to throw some ribs on the grill yourself, get a little help from your friends at Dickey’s. Our famous Rib Rub can be purchased at any
 Dickey’s store. While you’re there, go ahead and pick up some signature Brisket Rub and Foo Foo Powder. The next time you’re ready to grill, you’ll have the zing on hand. 
 <div style="text-align: center;">
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 </li>
 <li>
 Going to a potluck party? Grab a 10-pack of our delicious buttery yeast rolls at a Jewel-Osco or Brookshire Brothers store near you. No baking required,
 just heat and they’re ready to eat. There’s nothing better to mop up that last bit of sauce on your plate. 
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 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public%2Fcontent%2Fpost_files%2Frolls_wood_corrected_01-1441393934825.jpg" alt="Rolls WOOD CORRECTED 01.jpg" style="line-height: 1.42857143; width: 25%;">
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 </li>
 <li>
 Throw your own end-of-summer bash using the tried and true recipes from Mr. Dickey’s Barbecue Cookbook – Recipes From A
 True Texas Pit Master. Order a cookbook <a href="http://www.amazon.com/Mr-Dickeys-Barbecue-Cookbook-Recipes/dp/1455616869/ref=sr_1_1?ie=UTF8&amp;qid=1441295144&amp;sr=8-1&amp;keywords=MR+Dickey+cookbook&amp;pebp=1441295148147&amp;perid=1BM6Z5H8BWZMW96E79QR" target="_blank">here</a> and go all out, Dickey family style. Our favorite is the smoked brisket queso dip.  
 Did you know that you can meet Mr. Dickey himself and get an autographed copy of his signature cookbook? Stay tuned for upcoming events near
 you. 
 <div style="text-align: center;">
 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public%2Fcontent%2Fpost_files%2Fmr._dickey_with_cookbook-1441393998098.jpg" alt="Mr. Dickey with cookbook.jpg" style="line-height: 1.42857143; width: 25%;">
 </div>
 
 
 </li>
 <li>
 Get sauced! Barbecue sauce, that is. Dickey’s signature sauce goes well on any type of meat. But why stick to meat when you have vegetables that need
 flavor, too? 
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 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/barbecue_sauce-1441385155326.png" alt="Barbecue_Sauce.png" style="line-height: 1.42857143; width: 15%;">
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 </li>
 <li>
 It’s the last holiday of the summer, so go all out with a catered affair. Dickey’s barbecue is easy and affordable for large groups of any size. Call your
 local store or order online. Either way, Dickey’s is happy to bring the party. 
 <div style="text-align: center;">
 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/cateringsetup-1441394057627.jpg" alt="CateringSetup.jpg" style="line-height: 1.42857143; width: 25%;">
 </div>
 
 
 
 </li>
 <li>
 Last but not least, celebrate the history of Labor Day with us. Labor Day became a federal holiday in 1894 to reward American laborers for their hard
 work. 
 
 In 1941, 47 years after the first Labor Day, Travis Dickey opened his first barbecue stand in Dallas. The Dickey family has labored in the restaurant business for the last 74 years, bringing
 their signature family recipes across the nation and looks forward to celebrating with you this holiday weekend. 
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 </li>
</ol>

Top 10 Things to do for Labor Day

Real Talk with Real Owners


 Frank Ilderton from Panama City, FL


 


 <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/frank_ilderton_photo_0903-1441378577560.jpg" alt="Frank Ilderton photo 0903.jpg"> 


  


 After a long career as senior operations manager for the Navy
Exchange, Frank Ilderton of Panama City embarked on a new career as a franchise owner with Dickey’s Barbecue Pit. Having spent the last 15 years working in Hawaii, Frank had some idea of geographic
amenities he might like.


 



 Frank recently opened his new store in Panama City Beach, and has already received critical acclaim in the resort town.
 He was just featured in <a href="http://www.newsherald.com/article/20150821/ENTERTAINMENT/150829847">Panama City
 News Herald</a>, where he was quoted several times and received an excellent review.


 


 Starting a business can be a daunting endeavor, a fact which our franchisees understand well. When Frank made the
 decision to start his business, he knew he wanted to open a franchise with a national brand that provided thorough support, from training to ongoing marketing initiatives. Frank found Dickey’s
 through Restaurant News, and was immediately impressed. He interviewed other franchise owners and his choice was clear.


 


 Now that he has graduated Barbecue University, Dickey’s four-week training course for owner/operators, and had an
 extremely successful grand opening, Frank is ready to thrive in the restaurant business. “My favorite part by far is my guests’ satisfaction with Dickey’s quality products and great taste, “he
 says. “I make it a point to be in the dining area and talk to each guest every day. It’s a great feeling to get their positive feedback and build that customer loyalty.”

Real Talk with Real Owners: Frank Ilderton from Panama City, FL

<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/vedit_patel_photo-1440774124335.jpg" alt="Vedit Patel Photo.jpg" style="width: 25%;">


 


 Serendipity in Tucson led to a lucrative business venture in Charleston for Brand Champion, Vedit Patel. While he was living in Arizona as a college student, he had the
 opportunity to visit a Dickey’s store. It was love at first taste when he sampled the delicious, slow-smoked brisket. Vedit knew then that Dickey’s would play a part in his future.


  


 Once he moved back to his hometown of Charleston, Vedit instinctively knew that there was no better place for barbecue than the southland. The southern hospitality of his community provided just
 the right setting for Vedit to become a new business owner.


  


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 Since opening his store, Vedit has engaged his community by reaching out to local police and fire departments, continually supporting men and women in
 uniform. He has gotten encouragement and support from his franchise director, and appreciates all the tools given to newbies in the franchise business. “Being an amateur opening up a restaurant on
 your own is not a good idea if you have no experience how a store gets built,” he says. “But the strong support I have gotten from my franchise director has shown me that anything is possible. In
 few simple words:  Strong brand, training programs, ongoing operations support, marketing assistance, and purchasing power.”
</div>

Real Talk with Real Owners: Vedit Patel from Charleston, SC

<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/brand_champion_-_patrick_bradford-1440168921767.jpg" alt="Brand Champion - Patrick Bradford.jpg" style="line-height: 1.42857143;"> 


 


 In the land of Disney, barbecue is hard to come by. Until Patrick Bradford and his business partner, Cameron Steinagel, came along,
 the city of Orlando was devoid of a Dickey’s Barbecue Pit.


  


 Having had a long career in chain restaurants, Patrick decided it was time to be his own boss. After looking at his options, he
 chose to open a Dickey’s Barbecue Pit because of the hometown ‘fast casual’ feel as well as the great support that Dickey’s offers its franchisees. From the start, he received guidance and a wealth
 of information from his franchise director, Kim Juda. He says, “A lot of what I’m doing is new to me, so it’s important that I have the right resources to help me. Kim is quick to respond to
 questions and concerns, and is proactive with her support.”


  


 Patrick is now thriving in the barbecue business. He loves interacting with the community and working for himself. But the best part
 for him is working the pit. He takes particular pride in the slow smoked goodness of quality, fresh meats.


  


 When he’s not slow smoking meat, Patrick can be seen supporting his local elementary schools. To celebrate the start of the new
 school semester, the store hosted a pulled pork sandwich eating contest between the principals of several local elementary schools. The event raised money for all the schools, and the winning
 principal won free catering for the school staff.


  


 Currently, Patrick owns two Dickey’s stores and is planning to open three more in the Orlando area. With the community support he
 has already received, he needs not ‘wish upon a star’ to become an even more successful owner/operator.

Real Talk with Real Owners: Patrick Bradford from Orlando, FL

This time of year is known as the “Dog Days of Summer”. With soaring temps and all the back-to-school stress, who has time to think about lunch?


  


 Lucky for you, Dickey’s has the answer to the lunch question: Order online, skip the line!


  


 Order from our selection of eight slow-smoked meats and home-style sides, come in to your friendly neighborhood Dickey’s for quick pick-up, and then enjoy a free ice cream on your way out! Don’t
 forget your Big Yellow Cup full of our signature sweet tea for the ultimate chill-out. Now, that’s a way to beat the heat!


  


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Beat the Heat by Ordering Online!

John Huml


 TX-648


 Tyler, TX


 Real Talk with Real Owners – Dickey’s Barbecue Pit Tyler, TX


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 “I have a history of barbecue, it’s always been a passion of mine,” John Huml says of his background. From humble beginnings, John built his career
from the ground up. He started as a dishwasher and bus boy, then worked his way up to management in the restaurant industry. Eventually, he made the move to corporate America, where he worked in the
mortgage business for about a decade.


  


 After the mortgage industry suffered to due to the economic decline, John decided he was done being a number and was ready to be his own boss. As luck would have it, he got a call from an old
 friend from the barbecue days. Serendipity turned into reality, and in January 2013, John and his wife Nikki opened their own Dickey’s Barbecue Pit in her hometown of Tyler, in East Texas. The
 combined experience in the restaurant and financial industries turned out to be the perfect combination for starting and owning a business.


  


 John is grateful for the training and support that Dickey’s offers its franchise owners, from the Barbecue University program and “on the ground” grand opening support to community marketing, IT
 assistance and more. He has used these tools in connecting with his community through charity events, including the Boys and Girls Clubs and the local police and fire departments.


  


 “My favorite part is the people. I get to visit with our regulars daily and I personally attend every catering event we book,” John says. “I’m very dedicated and hands-on when it comes to community
 involvement. I want us to be the very best that we can be.”

Real Talk with Real Owners: John Huml of Tyler, TX

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Everywhere you look this week, you see school supplies. That can only mean one thing: It’s already Back to School season. Until the big day, everyone is getting in their last days at the pool, their last summer sleep-in, and their last shaved ice as summer quietly slips into fall and the school routine begins once more. For most families, the beginning of the school year brings stress around school supplies, activity sign-ups, practices, and making the difficult transition between the lazy days of summer to the daily routine of the school year.
&nbsp;
Amid the stress of getting the routine started again, you don’t need to stress about dinner! Come in to your local Dickey’s Barbecue Pit for a Family Pack and satisfy the whole family’s cravings - all for one low price. With two meats and three sides to choose from, you can guarantee a hassle free meal while spending quality family time together. There is something for everyone, from brisket to sausage, mac and cheese to fried okra. Bring a friend, there’s plenty to share!
&nbsp;
Tomorrow you can worry about class schedules and number 2 pencils. But today, pull up a chair and enjoy some Dickey’s Barbecue!

Ready or Not, It's Back to School Time!

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To Raleigh County, West Virginia, Dickey’s Barbecue Pit is a hub for great food, friendships, and shared experiences. Owner/operator Perry McKinney has spent a lifetime among this close-knit community in Southern West Virginia, and is proud to be a born-and-bred West Virginian.
After 40 years in manufacturing, Perry was looking for his next venture. One day over lunch at a Dickey’s Barbecue Pit, his pastor and friend approached him with a business proposition. “I had never owned a business before, but I managed people for over 30 years,” he says. From that conversation, a partnership was formed between friends and now business partners, Perry, Patrick, and Josh. The trio opened their first store in Beaver, WV, then opened another in Lewisburg, WV last month. They hope to open their next store by 2017.
Having just opened his second store, Perry has built a vibrant catering business by partnering with clients such as the Kiwanis club, Lowes,and other local businesses. In one particularly memorable event, he held a fundraiser to benefit the family of a young girl who had been severely injured in a car accident. The community showed up in droves, and Perry’s store sold every piece of meat they had that day, down to the last chicken nugget.
Perry appreciates the opportunity that Dickey’s has offered to become a successful business owner. From Barbecue University to grand opening support, community marketing tools and more, he is grateful for thesupport he has received from Dickey’s.&nbsp;
Perry loves interacting with his community and acting as a mentor to his employees. He says, “It tickles me to no end that I am able toprovide some sense of responsibility and income to a young person that wants to make a difference. Everybody can be a mentor. Everyone has something to teach,and can be taught as well. I believe in people and I believe in this community.”

Real Talk with Real Owners: Perry McKinney from Beaver, West Virginia

Brand Champion: Shannon Skains
Flowery Branch, GA
Store #1055
After a number of years in the restaurant supply chain business, Shannon Skains decided he was ready to bring a taste of hometown Texas to his new home in North Georgia. Shannon knew he wanted to open a franchise restaurant with a strong support system and continued opportunities to grow. After observing Dickey’s exponential growth over the last several years, he knew he had found the right fit. From the wide variety of delicious smoked meats to community involvement and catering, the opportunities were endless.<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/shannon_skains_-_flowery_branch%2C_ga-1438370787870.jpg" alt="Shannon Skains - Flowery Branch, GA.jpg"/>
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“Dickey’s has many tools in place and a great team who provides feedback, support and guidance,” Shannon says of his experience. He has been able to take advantage of marketing and PR opportunities offered through the corporate office as well as continued support from his Franchise Director, Kim Juda. Shannon loves the fast paced environment each day offers and finds the most satisfaction in his new career coming from his engagement with the local community. Every year he sponsors local schools and sports teams, which not only serve his community, but keeps customers coming back again and again.
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The future looks bright for Shannon, as he plans to open more locations in and around the Atlanta area. But the best part? He says, “I love the aroma of slow smoked barbecue and seeing the reactions as people walk through the door. I have many amazing guests and catering clients who really make being in business here a joy.”
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Brand Champion - Shannon Skains - Dickey's Barbecue Pit in Flowery Branch, GA

Paul Bertino and his wife Paula have owned a Dickey’s Franchise for 2 and ½ years. Previously in product management and marketing for a regional communications company, Paul decided to open a Dickey’s, the only fast casual barbecue option in the 50,000-person community of Mankato, Minnesota.

“What we love most about the Dickey’s franchise model is the role catering plays into the overall business model. It’s a huge revenue tool for us, said Paul. “On average, approximately 15- 20% of our business is catering. In-store business drives catering opportunities and catering drives in-store visits, so it just works – we have built a great following this way.”
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Paul and Paula also rely on tourism in addition to locals for business. The Minnesota Vikings hold their annual training camp in Mankato, which brings with it spectators who enjoy dining at Dickey’s during their visit. This year marks the 50th annual training camp in Mankato.
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Paul knows that differentiation is key. He offers a baked potato buffet that appeals to everyone, including vegetarians who otherwise might not choose Dickey’s. “I love seeing satisfied guests and talking to someone who has just had a great meal,” said Paul. “We do a lot of tasting and educating because this community is underserved when it comes to the barbecue category and we have built up our repeat business this way,” he said.

Brand Champions: Paul & Paula Bertino – Dickey’s Barbecue Pit in Mankato, MN

Following a 25-year career with the United States Air Force, Veteran Tony Hayes was looking forward to “retirement” – and the start of his second career. He had always wanted to start his own small business with wife Angela and decided Dickey’s was the ideal franchise opportunity after visiting a friend and fellow Owner / Operator in Mississippi. “My wife and I had always wanted to live in Eastern Tennessee and there wasn’t a Dickey’s in Knoxville, so the opportunity aligned perfectly and on&nbsp;March 19&nbsp;of this year we opened our own store,” said Tony. “People say all the time, thank goodness you brought Dickey’s to Tennessee, we LOVE good Texas barbecue,” said Tony. “Especially the smoked sausage and brisket, they are very hard to come by here in Tennessee.”
Tony loves the feeling of walking into his store every morning to the smell of fresh hickory smoke. “Every day is different, you never know what is going to happen – who you will meet, who you will get to cater for, no two days are ever alike,” said Tony.
&nbsp;
Tony and Angela know that utilizing the tools and resources provided to Owner / Operators is key. “The support we receive from Dickey’s is exceptional. It’s one of the reasons we decided to go into the franchising world. Using the Dickey’s brand name, top quality products and marketing collateral pieces has been integral for us – you just can’t get that kind of support anywhere else.”
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Tony and Angela believe it is important to support local charities and organizations.&nbsp; “We are a new business with limited resources but we want all our guests that support us day in and day out to know that we are also here for them by supporting local community organizations,” said Tony.&nbsp; They provide door prizes for charity golf tournaments, donate 10-person caterings each month to community organizations and use their “Eat Barbecue, Raise Funds” program, which donates 15% of the restaurant’s sales to the organization during fundraising events.&nbsp;
&nbsp;
Tony and Angela aren’t absentee owners, you are guaranteed to see at least one of them in the store every day.&nbsp; Tony focuses on business operations and catering while Angela handles marketing and managing their brand ambassadors. Together they make a terrific team and enjoy working side-by-side every day.

Brand Champion: Tony & Angela Hayes – Dickey’s Barbecue Pit in Knoxville, TN  

You might be surprised at how much good old-fashioned country cooking goes on during the warm summer months. When you take into account all the home gardens, it starts to make sense. Not only do you prepare daily meals, you spend time canning and freezing items from the garden, as well as making all sorts of jellies, jams, preserves, pickles and relishes. Let’s not forget about all the barbecues, cookouts, and backyard grilling. With all this cooking going on, it’s no wonder why June is Country Cooking Month.
Country cooking with your family paves the way for traditions that should be passed down for generations to come. Whether there is one already in place or you are creating a new one, a country cooking tradition should be celebrated before June is over. You better believe it’s that time to bust out the grill, slip on your ridiculously cheesy apron and make some mouths water.
OKLAHOMA HOT STEAKS (serves 6 to 7)
6 (12-ounce) rib eye steaks
1 jar sliced jalapenos, plus the juice
3 fresh jalapeno peppers, stemmed and sliced
2 ounces olive oil
Place the steaks in a 1-gallon plastic bag. Add the juice from the jar of jalapenos into the bag, along with half the sliced jalapeno peppers.
Chop the raw jalapenos and add them, along with the olive oil, to the bag. Seal the gallon bag and turn several times to make sure the ingredients are mixed. Refrigerate overnight. On the day of your party, remove the steaks from the bag and allow them to sit out and come to room temperature, at least one hour.
Cook the steaks for 3 to 4 minutes on each side over a hot grill for a medium steak. If you’re cooking the steaks inside, place them on a broiler pan and broil them in the oven on high for 3 minutes. Then turn them over and cook for 3 more minutes on the other side. The steaks at this point will be medium to medium well. Reduce the cooking time if you wish the steaks to be more rare.
Note: If you want the recipe to be less spicy, omit the raw jalapenos. These were included for Big Momma, since she is from New Mexico and is a fan of hot food. Also, remember to use rubber gloves when handling raw chicken and/or jalapeno peppers. Don’t forget to season the steaks well with sea salt and, of course, pepper before serving.

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