On a recent journey out to Las Vegas, I had the good fortune to be in town during the 8th Annual Black Image CultureFest event held on Fremont Street during the period of 23-24 November 2013, and needless to say good food was everywhere. While hanging out at this event I ran into the booth set up by H&H Barbeque of Las Vegas, NV. When I’m thinking about barbeque and southern cooking no less, Las Vegas somehow does not come to mind, a bunch of buffets maybe, and some signature restaurants such as Mesa Grill at Caesars Palace or even a Binion’s Burger, but really not southern food. Now, I have been on Fremont Street during a barbeque event some years back but really have no clue as to what was going on, it may have been the same event, although I will say that it was in the springtime and the weather was still bearable moving into the warmer months, and I had had a few cocktails. Anyway, at this event there was kind of a food court area where numerous vendors were set up selling all kinds of different food, from barbeque, beef jerky (I say beef, I think these people were making jerky out of about anything that appeared to be dead to be honest with you.) shrimp to Creole dishes. I ran across the booth for H&H, the guy had a large smoker shown below all set up and ready to go. This thing was not only for show it was in use as they were actually cooking right there on site.
The menu had a variety of items with all of the usual barbeque fare like brisket, ribs, rib tips, pulled pork and chicken to name a few. The sides were cole slaw, potato salad, fried okra, mac & cheese, pinto beans etc. I ordered up a rib tip dinner that consisted of course some rib tips but 2 sides as well. Now for those who are rib tip challenged let me ‘splain what a rib tip is and how they got that way: A rib tip is what is left over after trimming up some spare ribs for St Louis style ribs, basically some sectioned up breast bone, cartilage (gristle)and some meat, the bottom portion of the ribs. These are smoked up thusly and usually served wet (drenched in sauce).
I had the cole slaw and potato salad; this place kind of gets it, one of the few places I’ve been to that the sides get the same attention as does the meat, the sides are pretty good. My rib tips were boney and gristly, (I knew what I was getting into though) messy and good, potato salad was good and the cole slaw iffy, I have had better. A pretty good meal, I was satisfied, now my wife ordered up their barbeque chicken, okra and mac & cheese, it was outstanding.
The barbeque was smoky and sufficiently cooked, I know that at some of these outdoor gigs or where people are cooking outside of their natural element, the meat can be overcooked or undercooked, but these guys had it down pretty good. The service was friendly and punctual, prices reasonable and serving sizes were generous.
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