Where is salt lick BBQ located?
Experience Salt Lick history as you enter the restaurant by our open pit where we have smoked our meats since 1967. After a short scenic drive from Austin, you will enjoy our legendary mouthwatering barbecue in the beauty of the Texas Hill Country. Online reservations are only available for the Driftwood location.
Is salt lick a good place to eat?
Salt lick never disappoints. We always get the family style and always eat too much. The moist brisket is the best. We got to bring home the leftover meat! Make sure you look at what's happening at the dell diamond. Might be crowded if there's... a baseball game. Helpful? Joe's in Kansas City was my favorite until I ate at Salt Lick.
How much does salt lick Bar-B-Que cost?
Salt Lick Bar-B-Que Sauce $1.75+ Half Tray of Cobbler $22.95 Whole Tray of Cobbler $44.95 Whole Pecan Pie $29.95 Chocolate Pecan Pie $29.95 Brisket Plate $8.95 Pork Ribs Plate $8.95 Sausage Plate $6.95 Turkey Plate $8.95
Where are salt lick cellars located?
SALT LICK CELLARS Situated under a majestic Live Oak tree, the Cellars combines the splendor of nature with its lush landscaping and gardens and a relaxed, authentically Texan environment. Enjoy a glass (or two) of our Tempranillo or Mourvedre while surrounded by the same vines that produced the wine! Salt Lick Cellars Info
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Is Salt Lick cash only?
CASH ONLY & BYOB Bring the greenbacks and your favorite beverages and enjoy great live music on our patio before your barbecue feast begins! Salt Lick Cellars is next door and has a great selection of Texas wine and beer for sale.
Does Salt Lick ship?
Salt Lick BBQ - We ship our Texas Barbecue from our Pit to Your Door!
Do you need a reservation for salt lick?
3 answers. They don't do reservations and they don't seat incomplete parties.
Is Salt Lick only in Texas?
The Salt Lick Bar-B-Que is a U.S. barbecue restaurant chain based in Driftwood, Texas....The Salt LickFood typeTexas barbecueCityDriftwoodStateTexasCountryUnited States4 more rows
How much brisket do I need for one person?
about ½ pound perGenerally, butchers recommend calculating about ½ pound per person, uncooked weight. I always get at least two pounds over the recommended amount, which allow for guests taking larger portions, and will hopefully leave you with some nice leftovers.
Who owns the salt lick?
Scott RobertsThe roots of The Salt Lick run back to Mississippi in the mid-1800s. Scott Roberts, the current owner of the Salt Lick, had a great-grandmother, Bettie Howard, who came to this land from Desoto, Miss. in 1867.
Does salt lick take card?
This location has a banquet facility for meetings and special events, as well as designated parking, a full bar and we even take credit cards.
Is the Salt Lick BYOB?
BYOB. Bring your favorite beverages and enjoy great live music on our patio before your barbecue feast begins! Salt Lick Cellars is next door and has a great selection of Texas wine and beer for sale.
What is the purpose of a salt lick?
Salt lick/mineral lick Salt licks are deposit of mineral salts used by animals to supplement their nutrition, ensuring enough minerals in their diets. A wide assortment of animals, primarily herbivores use salt licks to get essential nutrients like calcium magnesium, sodium and zinc.
Why is it called Salt Lick?
A mineral lick (also known as a salt lick) is a place where animals can go to lick essential mineral nutrients from a deposit of salts and other minerals. Mineral licks can be naturally occurring or artificial (such as blocks of salt that farmers place in pastures for livestock to lick).
What is the most famous Texas BBQ?
These 12 Barbecue Joints In Texas Will Leave You Begging For More Black's Barbecue (Lockhart) ... Franklin BBQ (Austin) ... Smitty's Market (Lockhart) ... The Salt Lick (Driftwood and Round Rock) ... Louie Mueller Barbecue (Taylor) ... Kreuz Market (Lockhart) ... Snow's BBQ (Lexington) ... City Market BBQ (Luling)More items...•
Who started Salt Lick BBQ?
Hisako RobertsHisako Roberts, age 104, passed away peacefully Thursday night. She founded the Salt Lick BBQ in Driftwood with her husband, Thurman, in 1967 on land the Roberts family settled in the 1870s. It was just a pit by the road back then but quickly grew into a bonafide restaurant.