Page 86 - LVGL Winter 2021 FLIPBOOK_Neat

CRAVINGS

slow-smoked cuts, a process that allows the
natural flavor to come through. When cooked
right, the meat will fall off the bone. Chicken
is difficult to keep moist, but if the pitmaster
is on his game the moisture inside a breast
will keep things tasty. Brisket is a fine choice,
slow smoked with hickory wood for 14 hours,
then carved to order. The St. Louis Ribs, embel-
lished with a secret mix of spices, are another
favorite. Pulled chicken and pork entrees are
other popular picks.
Shrimp N’ Grits with mushrooms, tomatoes, menu, the staff is working on creative ideas for
corn, green onions, garlic, white wine and a kiss new desserts.
of cream are frequently chosen for the entrée.
Southern-style chicken and waffles are availa- Bell’s received national attention in March and
ble. Of special note are the sandwiches. They April when bathroom tissue was either expen-
are huge because the meat is stuffed inside sive or totally unavailable. They gave each
large pieces of Texas toast. Hot links, pork customer a roll, which was not only good for
belly and pulled BBQ rib are also tantalizing. business, but brought in new fans.

One of the negatives of some BBQ spots is they Bell’s serves its customers on many levels. When
lack variety in their side dishes. If you visit it comes to drinks, there is a small list of wines
more than once a week, you might get tired and bottled beer to wash things down. There
of the sameness. That is not an issue at Bell’s. has always been a friendly, family vibe here.
They feature 24 sides and the selections are as Part of the reason is that Bell’s owners love kids.
creative as you will find anywhere. Where else Many of the service staff members are related
would you find Okra Fries served with home- to each other as well. Catering was a big part
made ranch dressing? Or deviled egg potato of Bell’s business, but that has been hindered
salad, filled with large chunks of potato and by the pandemic. According to management,
egg. Try hot tots—smoked hot link pieces deliv- things are improving as some businesses are
ered with a spicy ketchup. A must for me is the again treating their employees to lunch.
four-cheese crusted corn cobette. Imagine a There is nothing better than a full plate of per-
half ear of corn covered with the cheese mix, fectly cooked meat and creative side dishes.
then carefully grilled. The blend of the cheeses Your eyes will appreciate the presentation as
is memorable. They always seem to come up well, and of course it’s a treat for your taste
with new sides, so always look at the menu buds. So the next time you are cruising around
before ordering.
Henderson and are hungry, go up Eastern
If you want to go a bit healthy, consider the Avenue and follow the fragrant smoke aroma.
super crunch kale salad with apricots, walnuts, You will soon be enjoying the creative cuisine
and almost a dozen veggies tossed in ranch of Bell’s. It just might become your favorite spot
dressing. for memorable BBQ.
Another bright spot for Bell’s diners are the
desserts, cooked inside Ball Mason Jars. Bell’s BBQ
Unfortunately, the specific size jars will not be 10895 S. Eastern Ave., Suite 130, Henderson
available again until 2022 due to the pandemic. 702-896-BELL (2355) |www.bellsbarbecue.com
So while most sweets are not currently on the

84 LAS VEGAS GOLF & LEISURE WINTER 2021 www.lasvegasgolfandleisure.com