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FOR IMMEDIATE RELEASE March 30, 2007

PLAN THE PERFECT SUMMER COOKOUT WITH TIPS FROM THE NEW SALT LICK BAR B-Q AT SANTA FE STATION

Santa Fe Station Joins Red Rock Resort as Salt Lick’s Second Las Vegas Location

Las Vegas, Nev.—The best barbecue in northwest Las Vegas can now be found at the new Salt Lick Bar B-Q inside Santa Fe Station, opening Monday, April 2. The opening at Santa Fe Station marks the restaurant’s fourth location in the country, and only the second outside of the original Salt Lick’s native Texas, the first which opened at Red Rock Resort in April 2006. Salt Lick Bar B-Q at Santa Fe Station is open for dinner from 4 p.m. to 10 p.m., Monday through Thursday, for lunch and dinner from 11 a.m. to 11 p.m., Friday and Saturday, and 11 a.m. to 10 p.m. on Sunday.

With the weather warming up over the next few months, now is the perfect time to fire up the grill and bring some of that Texas barbecue flavor home. Salt Lick Bar B-Q’s signature sauces and dry rubs are available at both Las Vegas locations, and Chef J.R. De Gan shares some tips for those bosses of the backyard barbecue:

USE INDIRECT HEAT−Do not place the meat directly over your heat source. It will char the outside and not fully cook the inside. Chef De Gan’s secret: Sear your meat on high heat first, then turn down to a lower temperature to cook the rest.

LOW AND SLOW−When cooking smoked meats keep at a low temperature and slowly cook. Cooking time varies depending on the size of the meat; the larger the cut, the longer the cooking time.

MAINTAIN CONSTANT TEMPERATURE−Cooking temperature should be around 200 degrees, but never lower than 180 degrees and never higher than 220 degrees.

WOOD VS. CHARCOAL−The smoke from wood gives the meat an authentic slow-cooked flavor. Be sure to either soak your woodchips or use a moist wood when cooking. This helps the wood last longer instead of immediately burning, and they produce a heavier smoke, which makes the meat tastier.

DON’T CUT THE MEAT−Try not to pierce or puncture the meat before or during cooking, it will release all of the juices and make it dry and less flavorful.

BE GENEROUS WITH THE SAUCE−Keeping the meat well sauced will also prevent it from drying out and gives it a great flavor profile.

The Salt Lick Bar B-Q opening is part of Santa Fe Station’s $130 million expansion, which also includes a new Feast Buffet, Turf Grill, race and sports book featuring a five-screen, 114-foot video wall, more than 400 slot/video poker machines, high-limit slot area, 14-table poker room, 6,000 additional square feet of meeting space, and a five-level, 2,900-space parking garage. A new Tides Oyster Bar and center bar are expected to open by June 2007. Santa Fe Station is located at 4949 North Rancho Drive adjacent to I-95. Call 702.658.4900 or visit www.santafestationlasvegas.com for more information.

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Contact:

Morgan Gaspard
Public Relations Manager
Station Casinos, Inc.
(702) 495-4261
morgan.gaspard@stationcasinos.com