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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!
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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!
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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!
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<img alt="" src="/assets/pictures/family%20easter.jpg"/>
Start a new tradition with Dickey’s Easter Feast
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<a href="https://twitter.com/RolandDickeyJR">Twiiter</a>
<a href="http://www.linkedin.com/in/rolanddickeyjr/en">LI</a>

Hop to it and Order your Easter Feast

Bonnita and Joe Pena have one ambitious son. Since he was in grade school, Michael planned to own a restaurant.&nbsp; At 24 years-old, he already had half the money saved and was ready go for it. Joe and Michael were both working in&nbsp;oil and gas in Fort Worth and they frequented a nearby Dickey’s Barbecue Pit.&nbsp;

&nbsp;“We chose Dickey’s Barbecue because of the support,” said Bonnita.&nbsp; “If I have questions someone will give me an answer within in the ho
ur. Dickey’s Barbecue always has someone who can help us when it comes to running our restaurant.”&nbsp;&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;
The Pena’s opened their restaurant in West Virginia. They know being successful is a team effort and have relied on Dickey’s for support when needed. They use the Marketing Department regularly to support their community efforts with the local college, Fairmont State University where the Penas sponsor the hospitality room and the halftime shooting contest.
“I love the marketing department,” said Bonnita. &nbsp;“If I need something created for our sponsorships or other marketing efforts, I can expect it to look professional.”&nbsp;

Brand Champions: Bonnita, Joe and Michael Pena

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The good folks over at KCFoodGuys.com want to settle this once and for all.&nbsp; It’s Selection Friday, the biggest BBQ Lunch day of the week and KCFoodGuys.com has seeded a 64 team BBQ bracket to decide the 2015 KCFoodGuys.com Ultimate KC BBQ champion…….And Dickey’s Barbecue made the cut. We’re in it to win it.
There are no rules and no criteria other than to answer the question: “Who is #1?” You can base your vote on taste, cost, convenience, prestige, flavor…anything you want. Just like the NCAA tournament, when a team from the East Coast randomly get sent into the Western bracket, there are a couple minor exceptions with our regions
Check back next week at 1pm on the 19th, 20th, 21st, &amp; 22nd to see who advances to the sweet 16.
<a href="http://www.kcfoodguys.com/march-madness-the-ultimate-kc-bbq-tournament/">http://www.kcfoodguys.com/march-madness-the-ultimate-kc-bbq-tournament/</a>
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March Madness: Barbecue Bracket

John Lockett spent 23 years serving in the United States Air Force before pursuing his dream of owning a business. After visiting the Dickey’s Barbecue Pit location in Meridian, MS where he was stationed as the Commander, 248th Air Traffic Control Squadron, John was sold and opened his first Dickey’s Barbecue Pit location in D’Iberville, MS in the summer of 2013. Today, John also owns locations in Gulfport, MS and Daphne, AL with plans to open his fourth in Mobile, AL in May.
“Both Mississippi and Alabama love barbecue – our smoked Texas-style flavor and family friendly environment is a hit,” said John. &nbsp;“When researching, I knew Dickey’s Barbecue would be a hit down here plus it offered a great model that was well branded with the right systems in place.”
John appreciates that Dickey’s Barbecue Pit is still family-owned and is excited to have Mr. Dickey in his stores.
“I love having Mr. Dickey in town, it’s great to have the founder in your town, and I take a level of pride showing off my locations,” said John. “Dickey’s Barbecue provided me an opportunity that may not have been possible otherwise to make the transition from the military to business owner.”
John does more than just sell great barbecue. He knows how important it is to be involved in the community by providing to local initiatives and creating partnerships with the local community. This has helped in the success of his store and specifically his caterings. &nbsp;
“Every time we do a catering we try and knock it out of the park,” said Lockett. “That’s one of the key ways to keep people coming back. We also know the importance of building relationships within the community, particularly with our schools, churches and industry partners to help make our community just a bit better tomorrow than it is today.”&nbsp;
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Brand Champion: John Lockett

Dave &amp; Debra Haakinson are the perfect business partners. Combined, the couple has over 60 years of restaurant experience. Debra has a knack for marketing and engaging with guests, while Dave is focused on operations and financials. Prior to opening their store in Irving, Dave was an Area Director for Dickey’s Barbecue for two years.

“The store in Irving became available and a light came on in my head -- I wanted to own my own store,” said Dave. “After working for&nbsp;corporate, I knew it was an opportunity I couldn’t turn down and we’re happy we didn’t because it’s far exceeded our expectations.”
Dave had always wanted to own his own restaurant and knew from his time directing Dickey’s Barbecue Pit locations throughout his territory in West Texas and the Midwest what a successful store could look like when Dickey’s systems were utilized.
“I knew from my time being an Area Director that I was buying a system not a restaurant. My wife and I were convinced the system worked,” said Haakinson. “It’s really not a hard concept. When the system is implemented correctly a store is successful.”
Catering is huge for the Haakinson’s location due to Irving being a hub for businesses, particularly call centers. Their involvement with the Irving Chapter of the National American Business Clubs (AMBUCS) also connects them with business leaders in the area while allowing them to give back to their community.&nbsp;

Brand Champion: Dave & Debra Haakinson

It’s been a rough winter – we hope Spring is right around the corner.&nbsp; But just in case, you can’t hibernate any longer Dickey’s is here to combat the winter blues by providing slow smoked and delicious barbecue. We have the perfect options for you and your office to stay warm.
Snowpocalypse Office Party (100+ people) 
Full Service - Our friendly on-site staff will come to you&nbsp; with your choice of 2 meats, 3 sides, buttery rolls, barbecue sauce, relish tray and paper ware.
Informal Winter Powwow &nbsp;&nbsp;(10+ people) 
Delivery Buffet – You still don’t have to brave the cold because we include 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.
Frosty Work Function (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 <a href="https://www.dickeys.com/catering">www.dickeys.com/catering</a> 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;&nbsp;

Make the Most of the Last Days of Winter

<img alt="" src="/assets/pictures/Screen%20Shot%202015-02-20%20at%205.29.45%20PM.png"/>Gina Young was a stay-at-home mom when she discovered Dickey’s Barbecue Pit in Washington. With her children in school, Gina wanted to pursue her own business and thought Dickey’s Barbecue Pit would be a perfect addition to her home in Olympia.
“Dickey’s Barbecue offered me the support and guidance I was looking for in a franchise,” said Gina Young. “When I decided to open Dickey’s Barbecue, it was like my family grew and I was now a member of the Dickey’s family.”
Gina is strict about the standards and nothing leaves her store without being A+ Barbecue. She’s in her store at least 50 hours a week which has made her a brand champion.
“I wouldn’t be here without the amazing franchise and area directors at Dickey’s Barbecue,” said Gina Young. “The restaurant business is crazy and I can get ahold of them 24 hours a day.”
Gina also knows being involved in the community is key to the success to her business. She can’t get her car washed without being recognized. Although Gina supports numerous organizations, Big Brothers Big Sisters and local fire departments are close to her heart. She offers a discount to uniformed officers and fire fighters.
“My favorite part about the barbecue business is being a part of the community and getting to know all my regulars,” said Gina Young.&nbsp;

Brand Champion: Gina Young

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!

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