The Salt Lick Bar-B-Que

18300 FM 1826
Driftwood, TX 78619

Phone: (512) 858-4959
Hours: Daily 11-€“10
Twitter: @SaltLickBBQ

Opened 1967
Pitmaster Scott Roberts

TMBBQ Rating: 3.5

More Reviews

May 24, 2016

The image above is probably the most well-known in Texas barbecue. A photo of, or with, the iconic pit at the Salt Lick is on par with braking for our state’s bluebonnets along the highway. This particular photo fetched me nearly 3,000 likes on Instagram. My best image of a Franklin Barbecue brisket? 1,163 likes. The open pit’s flaming live oak and the tendrils of sausage hanging above mesmerizes, so much so that Salt Lick literally…

December 6, 2011

I’ve often thought that the Salt Lick is a joint that serves very respectable smoked meat, and is vastly overrated at the same time. The wait for a table on this sprawling campus of barbecue can exceed and hour, but no worries as you can enjoy drinks and live music al fresco on one of the many picnic tables provided. A visit here isn’t just about barbecue. It’s about atmosphere, catching up with friends, and…


January 16, 2009

The Salt Lick is renowned throughout Texas, and holds a special place in the heart of BBQ fanatics. Many recent reviews have decried the demise of this mecca of Texas BBQ claiming that it’s all about atmosphere, and not enough about what’s in the pits. The setting alone may be worth the drive if you come with a group of friends. The large group of picnic tables and BYOB policy make for a tailgate party atmosphere, which is the best way to survive the long waits that are sometimes over an hour. Once inside, the seating is nearly all on communal picnic tables, and the dining is also communal. While the menu holds several a la carte options, most folks opt for the family style at a steep $19/person, but if you come hungry you can make it worth your while.

When ordering family style, a large plate full of pork ribs, sliced brisket and sausage came to our table for everyone to fight over. Our first plate was covered in the Salt Lick’s unique sauce which is a mustard and vinegar based sauce with a sugary sweetness. The sauce married well with the meat fresh from the pit. The brisket had little crust, and the ribs tasted of little more than the sauce. We requested a sauce free second plate with crusty pieces of brisket. This is where the Salt Lick shines. The brisket had a crust like no other with deep flavor and abundant sugar cookies. The meat was smoky, tender and moist with great flavor even without the sauce. Even as a purist, I’ll have to admit that the flavor of all their meat is elevated by the sauce. Unfortunately, it was the ribs that almost needed the sauce. The tenderness of the ribs was excellent, but the crust was lacking depth of flavor, and the smokiness was fleeting. The overall flavor was good, and the meat moist, but it didn’t stand out like the crusty brisket. The sausage was also good with a fine grind, mild black pepper flavor and a good snap to the casing. The news got even better when the third plate arrived and was as good as the second. When the final plate came out, we were to full to indulge any further, but the waitress was happy to box it up for us. Who else does that for family style?

To the detractors out there, give it another try after you get your nose out of the air. To all of the others, bring some friends, some beer and a wad of cash (no credit cards here) and enjoy an evening in the Texas Hill Country.

(This review originally appeared on Full Custom Gospel BBQ.)


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