Steve’s Pig Pikins BBQ
Steve's Pig Pikins BBQ makes the most of time-tested barbecue methods and a strong collection of family recipes. The restaurant follows the vision of Steve Roy, the current president of the Nevada BBQ Association and a veteran of the competition circuit for more than a decade. Roy says it all began with his mother's BBQ sauce, which is sweet and tangy with some kick on the backend. Enjoy meats on their own or in a couple oversized sandwiches: The Hank (made with a little bit of everything) or The Rea (with bold and spicy ingredients). For even more indulgence, try the brisket-stuffed chimichanga. The whiskey-baked beans are the most popular side dish, but the sugar pickles get a lot of attention (pickled cucumbers with onions and peppers). Roy says nearly everything else is made in-house too, from the salad dressings to the vanilla ice cream that’s based on his grandfather's hand-cranked recipe. Ask for a scoop on top of a cobbler. The dining room has charm to spare with family photos lining the walls.