Second Helping Bonus Podcast: It’s barbecue season with Silverton chef Ashley Archer

Silverton Executive Chef Ashley Archer is serving up ribs and more.
Photo: Wade Vandervort
Second Helping

Bonus Episode 2: Chef Ashley Archer

This special bonus episode spotlights Ashley Archer, executive chef at the Silverton.

In this special bonus episode of Las Vegas Weekly’s Second Helping podcast, Silverton Casino & Hotel Executive Chef Ashley Archer is sharing some tips and expertise on one of his favorite styles of cooking: barbecue.

“Growing up in Texas, spending time in Kansas City, living in Birmingham, Alabama, and having stops in places like the central Oregon coast where smoking is a big deal, it kind of became a hobby of mine,” says Archer, who’s been leading the Silverton’s kitchens for three years now. “The thing with me is you have to enjoy the journey of it all. It’s a tedious process. People like to rush it, they don’t want to slow [down] and give it time.”

Chef's baby back ribs are the centerpiece of the Feed the Family deal.

Archer’s smoking skills are reflected in the menu at the casino’s Sundance Grill, where a slab of barbecue baby back ribs served with fries and coleslaw remains one of the most popular entrees. The Silverton is taking care of its customers by making the ribs the centerpiece of its Feed the Family grab-and-go package, available Mondays throughout July and August. It includes two racks of ribs, macaroni and cheese, baked beans, coleslaw and Parker House rolls to feed four for $45.

“We’ll do the work for you, all you have to do is put out some paper plates and forks,” Archer says. “And this is the time of year. It’s summertime and people want to be out grilling and chilling and smoking some meats.”

If you’re smoking or grilling at home, consider Archer’s easy and delicious mac and cheese as a side dish. Here’s the recipe:


2 cups whole milk

1 block Velveeta

2 cups shredded sharp cheddar cheese

1 lb. uncooked pasta

Macaroni & cheese from the Sundance Grill's grab-and-go meal deal.


Cook the pasta in heavily salted boiling water, drain and set aside. Set oven to 375 degrees. Put milk and Velveeta in a saucepan over low heat, cook slowly and stir until well incorporated. Once the sauce is done, add it to the pasta in a large mixing bowl and fold in shredded cheddar cheese. Place in a baking vessel and bake for 30 to 45 minutes.

SUNDANCE GRILL Silverton, 702-263-7777. Sunday-Thursday, 7 a.m.-11 p.m.; Friday & Saturday, 7 a.m.-2 a.m. For more info on the Feed the Family package, click here.

You can also find Second Helping on YouTube and Apple Podcasts.

Second Helping is produced by Genevie Durano, Brock Radke and Leslie Ventura for Las Vegas Weekly magazine.

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