The Salt Lick opens in Vegas

[ddog27]

http://www.lasvegasweekly.com/2006/04/27/taste1.html

 

[Jorge]

http://www.lasvegasweekly.com/2006/04/27/taste1.html

It ain't the same unless you carry your cooler in.

 

[bbqjoe]

A casino sized barbecue? Makes me wonder how you can keep authentic quality on such a large scale. Are they really smoking the meat on the premisis? Or is it some sort of prepackaged ready to pop in the oven brisket?

 

[RichardF]

A casino sized barbecue? Makes me wonder how you can keep authentic quality on such a large scale. Are they really smoking the meat on the premisis? Or is it some sort of prepackaged ready to pop in the oven brisket?

BBQ is the perfect volume food. You just need to plan in advance and have a pretty good idea how many people you are going to need to feed each day and the pits to cook on. place like Kreuz's and Salt Lick serve bus-loads of people each day.

 

[bbqjoe]

Question missed......

 

[RichardF]

Question missed......

Mike Rodriguez the pit master at Salt Lick has a quality product and I'm sure they will maintain their quality. I cannot imagine them cooking off-site.

Quality is independent of volume. There are plenty of little BBQ joints that put out shoddy Q.

 

[rbsnwngs]

we took our CBJ class at Bubbas in the Mohegan sun in CT and took a tour of the kitchen. 2 SP xlr-1600's. They smoke 24/7 i was speaking with the chef and he said they do 600 meals on a mid-weekday and over 2000 meals on a Friday or saturday

 

[RichardF]

we took our CBJ class at Bubbas in the Mohegan sun in CT and took a tour of the kitchen. 2 SP xlr-1600's. They smoke 24/7 i was speaking with the chef and he said they do 600 meals on a mid-weekday and over 2000 meals on a Friday or saturday

I'm guessing the food was good, even with their high volume?

 

[Sledneck]

I usually eat there when i go to mohegan The food is real good

 

[Bill-Chicago]

Welcome back Ddog!