Butcher's Kitchen Char-B-Que will be featured December 6, 2019 on Diners, Drive-ins & Dives.
"We do everything from scratch here," says co-owner Ed Ferencik Jr. "We butcher our own meats."
"We utilize every scrap," adds his father and co-owner, Ed Ferencik Sr. "We make our own sausage, grind our own burger."
That's one of the things that appealed to host Guy Fieri. So is the fact that they use an open char pit to cook their food. And that they offer up unique dishes.
"When Guy saw that we were serving rib tips, he knew that we were butchering our own ribs," says Ferencik Sr.
Those are typically not served as is, but rather used as a base for stocks, soups and sauces.
"We smoke them, we trim them. We go back to the grill with them and char them," explains Ferencik Jr. "And they're like little belly meat morsels of rib around a little piece of cartilage."
That dish was featured on the episode, as was their filet mignon sandwich.
"We put provolone, sauteed peppers and onions on like a Greek-Italian marinated filet mignon," says Ferencik Jr.
Ed Jr. went to culinary school at UNLV, where his senior class mentor was Guy Fieri. It's now come full circle with Fieri coming to his restaurant to see what they have to offer.
"It's validation that it's the right path we chose. It's great, my dad and I together."
It's a special episode of Diners, Drive-ins & Dives Friday night, entitled "Family Meals", where all of the restaurants highlighted are family-run businesses.
Butcher's Kitchen Char-B-Que is hosting a pair of viewing parties at 6 p.m. and 9 p.m. at their location in Winners Crossing on South Virginia Street. The episode will air on local cable at 9 p.m. and again at midnight.
Copyright KOLO-TV 2019