PBR Rock Bar & Grill (PBR), situated within the Miracle Mile Shops at Planet Hollywood Resort & Casino, takes Executive Chef Yvonne Maatouk’s already brazen barbecue menu and turning it on its mind with a brand new “bigger is better” concept. The menu will have a new eating challenge, the Cowboy Challenge, in addition to family-style hamburgers and barbecue platters to share.
Las Vegas’ favorite Strip-side country bar is inviting everyone to demonstrate their intestinal fortitude and tackle among the city’s latest food challenges: the Cowboy ChallengePBR Dollars, a totally free PBR T-shirt and $25 each to PBR’s sister shops Rockhouse Vegas and Chayo Mexican Kitchen + Tequila Bar.
A hamburger unlike any other, the Cowboy Challenge includes a two-pound beef hamburger, capped having a half pound of cheddar cheese, one half-pound hot dog and a half pound of PBR’s house-made chili, ready atop a huge hamburger bun. The hamburger is capped with four fried pickles and supported with a pound of french fries along with a 24-ounce milkshake.
“I’m really looking forward to seeing this in action; this burger is an absolute monster,” said PBR General Manager David Kring. “Really it’s all about having fun and finding new ways for people to enjoy their visit in this amazing atmosphere we’ve built a reputation on over the years.”
“I’m part Italian, so family-style is kind of in my blood,” said Maatouk of the new family-style offerings. “There’s something personal and intimate about sharing a meal with a group of friends or family, and that’s really what we we’re trying to do here, in classic PBR fashion of course.”
PBR GIANT BURGERS (serve up to six people)
? THE ALL AMERICAN ($35) ? A two-pound beef hamburger capped with eight strips of bacon, six slices of American cheese, lettuce tomato and onion;
? THE CHILI ($45) ? A one-pound beef hamburger topped with a half pound of cheddar cheese, a half pound of chili and crispy onion fries;
? THE BBQ ($55) ? A one-pound beef hamburger capped with eight strips of bacon, six slices of cheddar cheese, a half pound of pulled pork, charred jalape?os and crispy fried onions, smothered in barbecue sauce;
? THE DOUBLE DOUBLE TROUBLE TROUBLE ($65) ? Two one-pound burger patties EACH topped with six slices of American cheese, four strips of bacon, three fried eggs, lettuce, tomato and onion, smothered in Hollandaise sauce.
PBR BBQ PLATTERS
? FOR 4-6 PEOPLE ($85) ? A full rack of ribs, one pound of brisket, one pound of pulled pork, four slices of Texas Toast, two ears of corn on the cob, served with baked beans and Firecracker Cole Slaw;
? FOR 6-8 PEOPLE ($145) ? A full rack of ribs, one pound of brisket, one pound of pulled pork, four smoked sausage links, six slices of Texas Toast, three ears of corn on the cob, served with baked beans, Firecracker Cole Slaw and a basket of french fries;
? FOR 8-12 PEOPLE ($185) ? Two full racks of ribs, three pounds total of brisketand pulled pork, four smoked sausage links, eight slices of Texas Toast, four ears of corn on the cob, served with two orders of baked beans, two orders of Firecracker Cole Slaw and two baskets of french fries.
PBR is also rolling out a new menu for football season. The football menu will be available on Saturday during college football games as well as on Sunday during pro football games. All items will be served a la carte, separate from the all-day premium open bar ($125) that includes one select appetizer and guarantees football fans a seat for the gridiron action.
PBR 2015 FOOTBALL SPECIALS MENU
? MINI CORNDOGS ($8) ? Deep-fried mini corndogs, served with Srirachia ketchup and Dijon mayo;
? SMOKED SAUSAGE BITES ($9) ? House-smoked sausage, grilled to perfection and served with a mustard BBQ dipping sauce;
? TURKEY JAMWICH ($12) ? House-smoked turkey breast topped with Swiss cheese and leaf lettuce on a pretzel roll, slathered with house-made jalape?o bacon jam;
? SHRIMP PO’ BOY ($14) ? Crispy fried shrimp, Cajun remoulade, shredded lettuce and tomato on a hoagie roll;
? BBQ SHRIMP SALAD ($17) ? Romaine lettuce, roasted red peppers, corn and goat cheese, tossed in balsamic dressing and topped with BBQ-glazed shrimp and crispy fried onion;