The Salt Lick has pizza night on Thursdays and MayoQue fits oddly into the picture. They have a nice big deck outside their Salt Lick Cellars tasting room (yes, Salt Lick wine). and for some reason, built two very nice wood-fired pizza ovens just adjacent. It's sold out in advance every Thursday. Reasonable prices for pizza and wine, but the killer appetizer is house made potato chips with a mayo-bbq sauce- Salt Lick Rub dipping sauce. I'm not a huge potato chip guy, but I could make a meal out of these because of the sauce. The secret is the proportion of rub and they get it right. Pizza night got rained out last week, but we'll head over in the next couple of weeks.
Old Thurman Roberts, the Salt Lick founder, had a lot of land and started planting vineyards. He was one of the first to plant Sangiovese and other Italian varietals in Hill Country. There is a pretty good wine producer about 4 miles down the road -- Duchman Family Vineyards -- that produces the wine from Salt Lick-grown fruit. Thurman is gone, but his son runs the operation now and I'll bet he has close to 100 acres of vineyard across all his properties. While not the best bbq in Texas, The Lick is a reliable B+ and a very fun place to eat. (The turkey and sausage are VERY respectable.) It's a huge and impressive facility in the middle of nowhere that still manages to have a down-home atmosphere. Worth a stop.
Jeff