Share This Interview By Jessica Dupuy This November, The Salt Lick barbecue restaurant releases its first ever cookbook—revealing not only some of the key secrets to its great barbecue, but the culinary story behind the iconic landmark as well. Having spent six months uncovering old stories and family recipes while driving the back roads of Driftwood with Salt Lick owner Scott Roberts, cookbook author Jessica Dupuy visits with Roberts once again about pride, passion and pits. Without the history and everything else that you see in the book, there would be no Salt Lick. The rest of it is the foundation of the Salt Lick.
The brisket is the bomb, the rest just ok, no Salt Lick - Texas Pride Barbecue
Salt Lick Cookbook
By Scott Roberts and Jessica Dupuy Driftwood Share Salt Lick, In , about years after the first members of the family arrived in Driftwood, Thurman took a leap into the restaurant business by opening a barbecue stand. He had already won local fame for his cooking for family events and at a barbecue stand he hosted at the Camp Ben McCulloch Reunions each year. He looked around a bit at the trees and location of the hill at the north side of the property and marked a spot with his boot heel in the ground. He then grabbed his barbecue fork from his truck, dug his boot heel into his mark in the dirt, and extended his arm so the tip of the barbecue fork would reach the ground. I want you to dig a 6-inch-wide, 6-inch-deep hole and fill it with concrete. When we finished that, he had us use rocks from the ranch to build a rock wall over this concrete footing.