Twice a year, two 18-wheelers loaded up with apple wood from Murphysboro, Illinois, head to Vegas to feed the pits here. The wood provides the low and slow heat, and the scented smoke that gives the meat here its distinctive pink hue and full-bodied flavor. All is done to the specifications of co-owner Mike Mills—one of the most-celebrated BBQ chefs ever, and the only man to have won the “Super Bowl of BBQ,” the International Memphis in May BBQ cook-off, four times. The barbecue you’ll taste here is made from the same recipes that won those awards, using the vinegar-based sauce his maternal grandmother created—the brisket and pork shoulders cooking for 18 hours on average, and the baby backs for five to six. It is, no exaggeration, gut-bustingly delicious. And the meal you’ll have here doesn’t start and end with the meats or barbecue chicken; the sides and appetizers are fabulous as well, from the deep-fried sour pickles, to red beans and rice as good as you’d get in New Orleans, and candy-like creamed corn. Note that there is another location near the Las Vegas Motor Speedway. The location listed below is closer to the Strip.
- Rick Garman