“Crazy and Out of Your Mind” — Guy Fieri Returns to His Own Vegas Joint
“If you would ever told me that I was going to be on the Food Network I’d say you’re crazy, and if you ever told me I was going to come back to Las Vegas and open my own restaurant on the strip, I’d say you’re out of your mind.” That’s how Guy Fieri kicks off this segment at Guy’s Vegas Kitchen and Bar, located inside the LINQ Hotel Casino. It’s a rare episode where the Mayor of Flavortown isn’t discovering someone else’s creation — he’s showcasing his own.
The Motley Cue Sandwich: Named After His BBQ Team
The star of this segment is the Motley Cue sandwich, the second best-selling item on the menu (right behind the bacon mac and cheeseburger). Chef Tony Latera walks through the entire process, and Guy himself admits that watching this pulled pork sandwich come together made his mouth water.
It starts with a Danish collar pork butt and a homemade rub featuring brown sugar, kosher salt, garlic, cayenne, paprika, chili, ground cloves, black pepper, and a touch of nutmeg. As Guy puts it, “When you name it after your barbecue team Motley Q, it’s got to have the Motley Cue attitude.”
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The meat gets dry rubbed and smoked for 12 hours at 220 degrees. The smoker? It’s hidden in the basement — which explains why you don’t smell it when you walk into the restaurant on the Strip. When the pork emerges, it’s all bark and smoke flavor, fork-tender and ready to be finished with pan drippings.
Building the Perfect Sandwich
The pretzel roll gets garlic butter and a toast to create that leathery crust on the outside. Then comes Guy’s signature Donkey Sauce — a blend of mustard, mayonnaise, Worcestershire, black pepper, and garlic. The sandwich is layered with melted cheddar, pickles, citrus slaw, and the pulled pork. The finishing touch? A combination of bourbon brown sugar barbecue sauce and Carolina-style sauce for that vinegar kick.
And the fries aren’t an afterthought — they serve four styles with every order: shoestring, straight cut, crinkle cut, sidewinder, and waffle.
Guy’s verdict on his own sandwich: “Great smoke, a little bit of the sweet, a little bit of the vinegar, with the crunch of the slaw, a little bit of that acid coming through. Pickles — you got to have the pickles.” The execution, he confirms, is “absolutely tender and delicious.”
Guy’s Bloody Mary: The Vegas Morning Cure
The segment also features Guy’s Bloody Mary, built from scratch with jalapeños, Fresnos, fresh garlic, tomato juice, and both house barbecue sauces for smoky depth. Hot sauce, Worcestershire, and salt round it out before it sets for an hour. The garnish game is strong: candied bacon, apple sausage, imported Italian pepperoni, fresh veggies, and jalapeño straws. “This is exactly what you need after a rough night in Vegas,” Guy declares.
A s’mores Monte Cristo dessert also gets a mention as highly recommended, though the real focus stays on that pulled pork and the bloody mary — much like how Whiskey-and-Cola Bread Pudding steals the show at other Triple D stops with its bold, unapologetic flavors.
Tips from the Kitchen
Low and slow wins: Twelve hours at 220 degrees creates that perfect bark and smoke penetration.
Double sauce strategy: Combining bourbon brown sugar BBQ with Carolina vinegar sauce creates complexity — sweet meets tangy, similar to the layered flavor profiles you see in dishes like G. Garvin’s Short Rib Ragu.
Toast your pretzel buns: That garlic butter and quick toast creates the textural contrast that elevates the sandwich.
Looking to visit Guy’s Vegas Kitchen and Bar or find other Triple D spots? Check out our restaurant directory for locations across the country.