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BBQ Shrimp at Emeril’s New Orleans Fish House, MGM Grand: Gulf shrimp are finished with a New Orleans barbecue glaze and served with a rosemary biscuit. (Courtesy)
BBQ Pulled Pork Sandwich at Gilley’s, Treasure Island: Slow-cooked pork is pulled and mixed with Gilley’s smoked-onion barbecue sauce and topped with coleslaw. (Courtesy)
Barbecued ribs at Brewers Cafe, Barley’s: The ribs, which are marinated in Barley’s Black Mountain lager, are among the items featured on the Henderson casino’s patio barbecue from 5:30 to 8:30 p.m. Saturdays. (Courtesy)
BBQ Ribs and Burnt Ends Platter at Lucille’s, The District at Green Valley Ranch in Henderson and Red Rock Resort: Both a half-rack of rubs and a pile of burnt ends — those flavor-packed pieces cut from the end of a barbecued brisket — are featured on this platter, served with two side dishes. (Courtesy)
36 Hour Pork Ribs at Culinary Dropout, Hard Rock Hotel: A signature menu item, the ribs are served with hand-cut fries and coleslaw. (Courtesy)
Dining Out

On the menu: Barbecue

By HEIDI KNAPP RINELLA LAS VEGAS REVIEW-JOURNAL
May 22, 2014 - 10:09 pm
 

BBQ Shrimp

Emeril’s New Orleans Fish House, MGM Grand

Gulf shrimp are finished with a New Orleans barbecue glaze and served with a rosemary biscuit, $16.

BBQ Pulled Pork Sandwich

Gilley’s, Treasure Island

Slow-cooked pork is pulled and mixed with Gilley’s smoked-onion barbecue sauce and topped with coleslaw, $15.25.

Barbecued ribs

Brewers Cafe, Barley’s

The ribs, which are marinated in Barley’s Black Mountain lager, are among the items featured on the Henderson casino’s patio barbecue from 5:30 to 8:30 p.m. Saturdays, $14.99.

BBQ Ribs and Burnt Ends Platter

Lucille’s, The District at Green Valley Ranch in Henderson and Red Rock Resort

Both a half-rack of rubs and a pile of burnt ends — those flavor-packed pieces cut from the end of a barbecued brisket — are featured on this platter, served with two side dishes, $24.99.

36 Hour Pork Ribs

Culinary Dropout, Hard Rock Hotel

A signature menu item, the ribs are served with hand-cut fries and coleslaw, $27.

Send information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125. You also can send faxes to 702-383-4676 or email her at Hrinella@reviewjournal.com. Follow @HKRinella on Twitter.

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