If there’s one thing Texans take seriously, it’s their barbecue. If you’re a fan of the style of cooking and you haven’t made the drive out to Driftwood, you’re missing a whole world of meaty goodness, all in our own backyard.
There are only a handful of restaurants in Central Texas that carry a history so flavorful and legendary as The Salt Lick in Driftwood. This tiny Texas town, just south of Dripping Springs and a few miles southeast of Austin, carries with it a huge legacy of smoky meats marinated in Hawaiian and Japanese influence.
Out of the plethora of barbecue restaurants in the Lone Star State, very few still stick to the strict tradition of the open fire pit. This old world technique of smoking meats over red hot coals and wood is usually tucked away in humble Texas towns such as Elgin, Lockhart and Taylor. It almost makes the meat more special in a way, besides the tenderness of their BBQ brisket or the smokiness of their beef ribs.
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