The Salt Lick
18300 FM 1826
Driftwood, TX 78619
www.saltlickbbq.com
I visited Austin to attend SXSW and made the trek on a rainy Saturday night to The Salt Lick's Driftwood location. Despite the weather, there was a big turn-out and long wait to be seated for dinner. But that gave me lots of time to check out their famous open-pit barbecues. When they saw me with the camera, they said, "Come on behind the counter and take some pictures!" I thought I was special (!) but they were happy to let anyone come around behind the massive stone pit to take photos of the impressive amounts of brisket, sausage, beef and pork ribs, and turkey breast being slow-smoked over an oak fire.
At the Driftwood location, it's cash-only and BYOB, so we brought along a six-pack of Fireman's 4 Blonde Ale, a local brew from the Texas hill country. Most people brought coolers (some little, some big!) for their beer. We got seated in the rustic dining room at a worn picnic-style table and bench and contemplated the menu.
Ended up trying "The Rancher" plate dinner, a sample of brisket, pork ribs, sausage, and turkey. Also ordered a single double-cut beef rib that I shared with a buddy.
I was really impressed with all the meats. The turkey was the weak link, but no fault of theirs, it's just the most mild tasting meat. I thought the brisket was really flavorful and cooked just right. The sausage was delicious and moist...so good. The spareribs were a little too fall-off-the-bone, but still tasted great. And that beef rib was rich and deeply flavored.
When I got to the end, I realized I hadn't even added any sauce to my plate, other than the little bit they'd drizzled onto the brisket. It didn't need any, and we always say that's a sign of good barbecue, right? I did try a taste of the original sauce on bread and didn't care for it. I commented that it tasted sweet like salad dressing, only to read in another thread here on TVWBB that there is some speculation about a salad dressing being one component of the recipe.
I have to admit I didn't pay much attention to the cole slaw or potato salad. I did enjoy the beans, though.
It takes some effort to get to The Salt Lick, but it's definitely worth it. It's an experience from the moment you come around the bend in the road and see this huge facility and parking lot spread out in front of you until the moment you waddle back out to your car with a serious food coma setting in. There's a real energy in the place...you know something special is going on there and they're doing something right! It's quite a production and was a very enjoyable experience.
Facebook photo album of The Salt Lick
Regards,
Chris
18300 FM 1826
Driftwood, TX 78619
www.saltlickbbq.com
I visited Austin to attend SXSW and made the trek on a rainy Saturday night to The Salt Lick's Driftwood location. Despite the weather, there was a big turn-out and long wait to be seated for dinner. But that gave me lots of time to check out their famous open-pit barbecues. When they saw me with the camera, they said, "Come on behind the counter and take some pictures!" I thought I was special (!) but they were happy to let anyone come around behind the massive stone pit to take photos of the impressive amounts of brisket, sausage, beef and pork ribs, and turkey breast being slow-smoked over an oak fire.
At the Driftwood location, it's cash-only and BYOB, so we brought along a six-pack of Fireman's 4 Blonde Ale, a local brew from the Texas hill country. Most people brought coolers (some little, some big!) for their beer. We got seated in the rustic dining room at a worn picnic-style table and bench and contemplated the menu.
Ended up trying "The Rancher" plate dinner, a sample of brisket, pork ribs, sausage, and turkey. Also ordered a single double-cut beef rib that I shared with a buddy.
I was really impressed with all the meats. The turkey was the weak link, but no fault of theirs, it's just the most mild tasting meat. I thought the brisket was really flavorful and cooked just right. The sausage was delicious and moist...so good. The spareribs were a little too fall-off-the-bone, but still tasted great. And that beef rib was rich and deeply flavored.
When I got to the end, I realized I hadn't even added any sauce to my plate, other than the little bit they'd drizzled onto the brisket. It didn't need any, and we always say that's a sign of good barbecue, right? I did try a taste of the original sauce on bread and didn't care for it. I commented that it tasted sweet like salad dressing, only to read in another thread here on TVWBB that there is some speculation about a salad dressing being one component of the recipe.
I have to admit I didn't pay much attention to the cole slaw or potato salad. I did enjoy the beans, though.
It takes some effort to get to The Salt Lick, but it's definitely worth it. It's an experience from the moment you come around the bend in the road and see this huge facility and parking lot spread out in front of you until the moment you waddle back out to your car with a serious food coma setting in. There's a real energy in the place...you know something special is going on there and they're doing something right! It's quite a production and was a very enjoyable experience.
Facebook photo album of The Salt Lick
Regards,
Chris
