Texas - Driftwood: The Salt Lick BBQ - Barbecue pit
The Salt Lick BBQ, at , was opened in 1969 by Thurman Roberts, Sr. and his wife, Hisako T. Roberts. Two years earlier, Roberts had cleared area on his family's land in Driftwood and build a barbecue pit, which is still in use today, from locally quarried limestone. They born built a little screen porch around the pit, and a restaurant was formed. It quickly grew in popularity and went from being open just a few times a year to seven days a week. Today, under owner Scott Roberts, Thurman's son, The Salt Lick seats over 800 people and on an average Saturday, feeds around 2,000.
The Salt Lick offers brisket, sausage, pork ribs, turkey, and (deviating from Thurman's tradition) chicken cooked "cowboy style"--seared and then slow cooked in a pit over direct heat from live heavy Texas oak. The meat is basted in a sweet tomato-less barbecue sauce that is inspired by Hisako's Hawaiian heritage and otherwise antithetical to most Texas BB and finished with the smoke from pecan wood. Briskets are cooked 20-24 hours and and pork ribs 2.5-3 hours, and the beef and pork sausages are smoked for 3 hours followed by 45 minutes of direct heat. Over the course of a year, The Salt Lick cooks over 750,000 pounds of brisket, 350,000 pounds of pork ribs, and 200,000 pounds of sausage.