Salt Lake City-based Dominican barbecue restaurant Hog and Tradition is expanding to Las Vegas with its mouthwatering, 16-hour slow-smoked brisket. That brisket gets sandwiched between slices of Texas toast in a grilled cheese with mozzarella cheese, chipotle mayo, and pickled onions. The barbecue joint also grills up pulled pork, chicharróns, and ribs. And smoked Cubano sandwiches pile smoked pork, sliced ham, Swiss cheese, pickles, chipotle mayo, chimichurri, and potato sticks on a soft hoagie. Pair it all with ube cornbread, apple coleslaw, and Southern bread pudding. Inside, wooden plank walls are adorned with flying pigs, and the bar has 20 different beers on tap.