On our recent trip to
Driftwood is about 25 miles outside of
The Salt Lick traces its origins to 1967 when Thurman and Hisako Roberts made a list of the 54 things the family could do to stay in Driftwood. (Thurman’s father had traveled constantly for his job and Thurman did not want to follow in his father’s footsteps.) Long the suppliers of quality barbecue at family reunions and outings, the Roberts had the Salt Lick listed at #14 on their list.
The Roberts first began selling meat to paying customers, digging out a barbecue pit and tending the meat on a round-the-clock basis. They then built a small screen porch around the pit and this structure became the original restaurant.
The facility has grown since then and now is made up of two buildings—a waiting area coupled with a banquet facility and the restaurant building which also houses the smoke pit. There is also a large open-air dining area, with picnic tables, which was not in use on our visit due to the rain.
The barbecue pit, as you can see in the photo, is out in the open for visitors to see upon entering the dining area. The smoke is vented out but the aroma permeates the restaurant and the surrounding area.
The menu was basic—a lunch or dinner plate option which offered up your choice of three meats (beef brisket, sausage, ribs or turkey) combined with potato salad, cole slaw, ranch style western beans, pickles and onions. There was also a sandwich option and, of course, the opportunity to order meats by the pound.
I had the beef, ribs and turkey plate (only $11.95.) This was traditional
The sauce at Salt Lick was gravy—not the barbecue sauce we Kansas Citians debate when discussing the best barbecue in our city.
I’ve eaten at Sonny Bryan’s in Dallas and County Line Barbecue in
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