Salt Lick BBQ / Driftwood, TX
Thurman’s Choice: Brisket, Pork Ribs, Sausage (the plate Poppa always ate!)
There are 100 places and arguments to have on who has the best BBQ in Texas, but this is one of my favorites. In 1967 Thurman Roberts would would start Thursday night cooking on the limestone barbecue pit he had built (still in use today), sleeping on a cot next to the pit he would sell his BBQ until it was all gone. They now can seat 800 and on any given Sunday serve around 2000 people. Stole this from their web site “The Bar-B-Que sauce has no tomatoes so it won’t burn or become bitter. It does have sugar – a Southeastern tradition – so it will easily caramelize. We sear the meat and then move it away from the hottest part of the fire to cook slowly. We finish our products over an open fire fed by live oak wood”. For ambiance and taste this is the poster child for Texas BBQ and worth the 20min trip from Austin, thats my 2¢. Oh Yeah, almost forgot, CASH ONLY!