Salt Lick Bbq @ Red Rock Casino

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W. Charleston Blvd. Las Vegas, Las Vegas, NV, USA
Salt Lick Bbq @ Red Rock Casino - warm brisket salad
Salt Lick Bbq @ Red Rock Casino - sliced brisket sandwich
Salt Lick Bbq @ Red Rock Casino - sliced brisket sandwich
Salt Lick Bbq @ Red Rock Casino - sliced brisket sandwich

Salt Lick Bbq @ Red Rock Casino Las Vegas Reviews

mellemel8 mellemel8
275 reviews
Aug 04, 2007
i took my cousin and his girlfriend here over the weekend. we ate here for lunch. i ordered the warm brisket salad, salad greens with creamy smoked tomato dressing, crisp tortilla chips, and queso fresco. topped with a mushroom peppered relish and tender sliced brisket. wow that was yummy. mt cousin ordered the sliced brisket sandwich. wow i took one bite and i melted. the bread was so soft, tender sliced brisket, and the best bbq sauce smothered on the bottom. wow that was the best beef sandwich i ever had. YUM :)

As I head across the floor at the stunning new Red Rock Casino, Resort and Spa, I am nearly overwhelmed by the scents of vinegar, smoke and charring meats. The line ahead is already buzzing with a similar anticipation. We're all about to indulge at Salt Lick BBQ, the pride of Driftwood, Texas, and the best barbecue this state has ever seen.

Thurman Roberts, Sr. started the restaurant in 1960 with his wife, Hisako, now 95, and the restaurant has come to us after a nationwide search of more than 50 barbecue joints by the Fertitta brothers, owners of Station Casinos and Red Rock Casino, Resort and Spa. The original idea, says Scott Roberts, the current owner of the restaurant, was to replicate wagon train recipes. As a result, the foods at Salt Lick BBQ are disarmingly simple.

There is no tomato, for instance, in the house barbecue sauce—it's vinegar, cumin, sugar, mustard and sweet peppers, so that, says Roberts, "the sauce caramelizes instead of scorches."

Salt Lick barbecues with green oak, not hickory ("too woody," says Roberts) or mesquite ("too bitter"), and slow cooks their meats with practiced expertise. The brisket, for instance, a ruddy roast as black as coal on the outside, is fall-apart tender, thanks to a 24-hour burn.

Other meats are exemplary. The turkey is smoky, moist and tender, a feat rarely managed anywhere, since smoke typically makes a bird notoriously dry. The enormous pork ribs may only cook three hours, but they have a correctly woodsy appeal, and that telltale pink smoke ring that no barbecue purist can live without. The smoked link sausage, made from beef and pork, is wonderful in a sandwich, served with the vinegary house cole slaw.

Satisfying appetizers such as shrimp diablo, bacon-wrapped prawns cooked in a sauce made from pickled jalapeño and onion, are addictive.

I should mention that this is quite a handsome place, a huge, sprawling restaurant with lots of stone, blond wood and cowboy furniture. It's already the busiest eatery in this casino. The first Wednesday alone, Roberts told me, he did an almost unthinkable 1,400 covers.
warm brisket salad
sliced brisket sandwich
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