Dining Pick of the Week: Big Paul’s BBQ
3025 E. Desert Inn Road, 702-530-4227
Big Paul makes a one-of-a-kind, tangy South Texas hickory-smoked barbecue that goes great with hot links, beef brisket, pulled pork, rib tips, spare ribs and chicken. Big Paul is also serving corn meal fried catfish, Southern-style fried chicken, po-boy (catfish or shrimp) and triple layer sandwiches made with brisket, links and pulled pork. Popular slow smoked ribs include St. Louis, baby back and pork spare ribs. There is shrimp or sausage jambalaya and gumbo, Cowboy burgers, blackened catfish and stuffed baked potato with choice of meat. Featured sides are fried okra, black-eyed peas, candied yams, red beans and rice, hush puppies, dirty rice, string beans, mashed potatoes with gravy, onion rings and coleslaw. Several salads are Cajun shrimp and smoked chicken breast. Popular desserts are peach or apple cobbler, milk shakes and cheesecake. Ask about the Wild West Super Combo ($99.99) that is perfect for your football weekend. It includes a variety of meats and sides, including one pound each of brisket, pulled pork, hot links, rib rips and spare ribs. Lunch specials begin at $6.99, and rib platters start at $17.99. Big Paul's is open from 11 a.m. to 9 p.m. Monday through Saturday and noon to 7 p.m. Sunday. - Jack Bulavsky
