30 2015 Aug

The Salt Lick

AustinTagged all you can eat, barbeque, driftwood, food, no lines

It may have been over a decade, but I can finally scratch this place off my list. The Salt Lick is a place that’s always been on my mind when I visit Texas. This time we were in Austin so that 45 minute drive out to Driftwood didn’t feel so bad. And sure, there’s some high quality BBQ joints that have popped up during the decade. But I wanted a place that believes in expansion. No waiting in long lines in the Texas heat. Or arriving just to find out they’ve run out of fine meats by 10am. I don’t have time for that. This place has been legendary since my college years and now I got to experience it.

When you arrive you’ll be surprised by the shear size of the place. There’s two restaurant buildings. Both look like spitting images of each other. Inside, there’s about three sections of bench seatings. I’d say you could fit at least a hundred people in each building. If that’s not enough, there’s seating outside, where you may be greeted with live music. Hey we’re in Austin. It’s almost a requirement. But after taking it all in, it felt like this place grew way much more then I originally imagined it. Was this all needed for finger licking eating? I guess so. People can make this an afternoon event. Get your dosage of ribs and brisket, sit outside fighting food coma, and you’ll see how the live band works to the venue. And that’s exactly what we did. At $25.95USD for each person, we went with the all you can eat option. We did bite off more then we can chew. However, our waitress was nice enough to get a good portion and pack it up to go. Our appetites weren’t our high school appetites, though our eyes were.

The Salt Lick
18300 Farm to Market Rd 1826
Driftwood, TX 78619
(512) 858-4959

Verdict: A bit out of the way, but if you have a large party, this should be your destination.

The Salt Lick BBQ Pit

When you walk into the restaurant, you can't help but notice this huge pit with all the meats you can imagine. And as huge as it was, there's also another one in the other building. It's Texas alright. Go big or go home.

First Serving @The Salt Lick

Our first serving included cut hot links, pork ribs, and brisket. We should have asked for the fattier cuts of the brisket, but at least it wasn't dry. Sure it looks messy, but it was artery clogging good. Out of the pack, the links were the surprisingly the best.

Ox Impressions: 

Side Orders @The Salt Lick

On their own, the sides we just okay. Nothing to write home about, unlike the meats, but oh were they so necessary. Can't have BBQ without them.

Ox Impressions: 

BBQ Chicken @The Salt Lick

Yep, the breast meat was still moist and went great with the habanero sauce.

Ox Impressions: 

Large Baby Back Ribs @The Salt Lick

This wasn't included in our family all you can eat meal so we ordered it separately. My recommendation is to go straight for this. It's more than enough for one and it was finger licking good. I sure hope this is still on the menu when I come back. And I will be back!


Ox Impressions: 

Cutting Into the Ribs @The Salt Lick

Look at those ribs. How the meat falls off the bone. It was actually a bit tough to cut this stuff evenly. Should have gave into our animal instincts and used our hands to tear it apart.

Brisket Burnt Ends @The Salt Lick

Our second round included these much juicier cuts of the brisket. Not as crispy as I'd imagine, but I'm not complaining.

Ox Impressions: 

The Sauces @The Salt Lick

Each table has the famous original and spicy Salt Lick barbeque sauces. You can buy bottles of these and we sure did. Not at the restaurant though. They sell them at the airport. So I'd recommend getting them there so you don't have to lug them around.

Ox Impressions: 

Beer @The Salt Lick

The actual restaurant doesn't serve alcohol. It's BYOB (bring your own beer) and you can get some next door. There's a convenience store next door, on the premises, that sells beer. It was Sunday, so we had to observe the state ordinance of selling beer after 12pm. And of course we were there after noon.

The OxPosted August 30, 2015 By the hungry ox

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