Who needs bones? Cold smoked turkey soaked in buttermilk, then hand dipped in seasoned flour and served with horseradish ranch sauce. Portabellini mushrooms stuffed with our house smoked brisket, cheddar cheese and peppers. Baked and basted with our world famous recipe BBQ sauce. Bigger and sweeter from Texas. Beer battered onions, deep fried until golden brown and crispy.
Subscribe via RSS. Sign in to your account. If you are new here please register for an account. Username or Email address. Remember Me. Forgot Username? Forgot Password?
If you can't see it cooking, be suspicious. Both used to be something but went corporate and lost "it", not that I blame them. Of all people on this board, why the heck would you go to Vegas looking for or expecting any kind of decent BBQ? I have tried it.
Roberts and Hisako built the Salt Lick restaurant on the ranch where he was born, using locally quarried limestone. Hisako's Hawaiian heritage inspired the sweet barbecue sauce used in the restaurant. The Salt Lick's primary cuisine is beef brisket , sausage, and pork ribs.