Las Vegas Weekly

Meanwhile, on the extreme south end of the Strip, there is the Cajun BBQ Shack, formerly K’s BBQ, where reggae music fills the air astride the sweet scent of hickory. The ticket here is some of the softest brisket in town, marbled with fat and crunchy from a burnt crust, complemented by one of the best spicy hot sauces I’ve ever tasted in Vegas. The owner does most of the cooking himself, including items like biscuits, which aren’t always available, and homemade layer cakes such as a coconut cake with layers of white frosting more voluminous than the cake itself. He also does tasty batter on his catfish and chicken. But it’s ’cue I will come back for, like rib tips so crusty you could break your teeth on them, chicken with the burnished hue of museum-quality bronze and ribs long enough to make you think they were hewn from a mastodon. All meats here come with the spicy or mild house sauce, and I can’t say enough about the spicy. It’s complex, subtle and at once penetrating and fragrant, a masterwork. I’d eat this sauce on peanut butter.