Kansas City–style, Memphis–style, Texas–style, and Carolina–style BBQ are famous but Mike and Jessie Rae of Jessie Rae’s BBQ hope to introduce its guests to Las Vegas–style barbecue. Much like the city itself, Vegas–style barbecue borrows flavors from all over the country and blends them together to create something new. That might mean slathering Texas brisket in a Slammin Bamma Alabama white sauce or loading up buns with three types of meat: pulled pork, brisket, and smoked sausage.

The pitmasters pull the meat right off the smoker and hand to its patrons, a process they repeat until the barbecue runs out, usually in the late afternoon. Las Vegas Weekly recommends the brisket, saying: "Even if you manage to make it to Jessie Rae’s before they run out of anything, the star of this meat show is the brisket, fatty, smoky beef with layers of savory richness and a fantastic charred bark around the edges." As if that's weren't high-praise enough, the publication also called Jessie Rae's God Sauce "as close to brilliance as barbecue sauce gets."