Just after the Civil War in 1867, the Roberts family loaded their possessions onto a wagon and set out from Biloxi, Mississippi, eventually settling in Driftwood, Texas. On the trip, they barbequed meat by searing it and then slow-cooking it over coals on a pit made with rocks. An earthen berm was created to block the wind and hold in the smoke. Those original family recipes from the Southeast are the basis for what they do now.
Over the years, the recipes were “Texafied” taking on the local flavors of the land – like chili, cumin and cayenne. In 1967, one hundred years after the Roberts family settled in Driftwood, Thurman Roberts cleared an area on the family’s land and built a barbeque pit. The limestone used to make the pit was quarried from the land. (That pit is still in use today.) He would start cooking on Thursday night, sleep on a cot next to the pit, and sell the meat until it was all gone.
Posted By Richard Wachtel | 03/28/2013 7:28:51 PM
Smoked Ribs from The Salt Lick BBQ in Driftwood Texas
Meat all smoked from The Salt Lick BBQ in Driftwood Texas
BBQ Pitmaster Scott Roberts from The Salt Lick BBQ in Driftwood Texas
Salt Lick Owner Scott Roberts showing us around the Salt Lick and Driftwood, TX
The famous BBQ Pit from the Salt Lick from Driftwood Texas
The Saltlick Cellars located in the Salt Lick in Driftwood Texas
Directions to the Salt Lick Restaurant and to the Salt Lick Cellars in Driftwood Texas
Salt Lick "BBQ Red" from the Salt Lick BBQ in Driftwood Texas