The Salt Lick BBQ
Written: Nov 11 '99 (Updated Jun 18 '01)
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Product Rating:
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Pros: Great food, perfect setting - a Hill Country Institution
Cons: Hard to find if you're not familiar with the area. Crowded.
The Bottom Line: The Salt Lick is a Texas BBQ institution, nestled on a ranch road in the Hill Country.
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| counsel's Full Review: Texas Hill Country |
I need to tell you this up front - I was Salt-Lickin' before the Salt Lick was cool. Twenty-four years ago, me and my college buddies would head west from Austin to Driftwood - then down Farmer's Market Road 1826. After twisting and turning down this Hill Country road, we suddenly came upon the Salt Lick - right out of nowhere, it seemed like. If we kept the windows open and the wind was blowing the right way, we could smell that sweet mesquite and oak-smoke scent just before we made the bend.
But, truth to tell, the Salt Lick had its own mystique, even back then. We'd come there to learn we'd just missed Willie Nelson or Shake Russell who'd sat down for a plate of ribs. It seemed like country stars and big-name Texas politicos gravitated to this place. Surprising, considering the facility itself - old Austin limestone walls and old wood; worn wooden picnic tables and benches; screened-in areas and outdoor seating - not what you'd call linen-napkin dining by any means.
But the Salt Lick drew the crowds - in college, we'd try to arrive during the off-hours so we could be sure and get a seat. The same is true now - first come, first served; no reservations are taken. The place is usually packed. There's a reason for that, and it isn't the stars who still visit (a recent magazine article covered Sandra Bullock's frequent patronage). I can still remember the first time I walked into the place. I walked up to a huge stone pit, with a pile of mesquite (or possibly oak) coals glowing red down on the bottom. Resting on the grill were these huge - well, portions is the best word - of cow - giant rib cages, large pieces of brisket, just dripping and basking in the wood smoke. And the aroma caused me to drool so much I needed a napkin before I got to my table. In short - the food is good - really good.
The physical ambiance hasn't changed much - still simple, still tremendously friendly Texas-type waitresses, still stone floors, walls and wooden tables. What has changed is the people who patronize the place. No longer do you find native Texas types, or tired Texas ranch hands sitting down after the end of a long day. Now, huge droves of customers arrive from Austin to sample the still-tremendous offerings, and at great prices: $7.95 for a sizeable plate of goodies, and $10.95 for a belt-blowing all-you-can-eat platter of brisket, sausages and ribs, served with bread, pinto beans and great potato salad. Oh, yeah - there's no beer, but bring your own; that's OK.
Good grief, I'm drooling again.
Anyway. It's not the easiest place to find. They're near the intersection of FM 1826 and FM 967 (the road to Buda) just outside Driftwood. For more specific directions, call them at (512) 858-4959. And heaven forbid, it's not the only thing out on that old stretch of road any more; there's housing development signs encroaching on the cedar outcroppings.
The BBQ is first-rate great. Perhaps not the absolute best in Texas; go to the towns of Lockhart or Taylor to find that. But you will hear no complaints from me, and I've tried those other venerable institutions, too. The setting - aside from the droves of people - is perfect. And who knows, you may just be sitting there, enjoying some brisket, when Willie will walk in and ask if he can have a seat beside you. After all, it's hard to find an empty spot during peak hours at the Salt Lick.
Recommended:
Yes
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Epinions.com ID:
counsel
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 - Top 1000 |
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Member: Dwight
Location: Houston
Reviews written: 117
Trusted by: 499 members
About Me:
If I smell flowers, I start looking around for a coffin.
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