The Salt Lick, Barbecue restaurant in Driftwood, Texas.
The Salt Lick is a barbecue restaurant on a ranch property where chefs prepare brisket, sausage, and pork ribs over an open wood fire. The meats cook in a circular stone pit fueled by oak wood, with a manual system to keep temperatures steady throughout the day.
Thurman and Hisako Roberts opened this place in 1967 on their family ranch, using local limestone in the building's structure. What started as a small family operation evolved into a destination for meat lovers across Texas.
The restaurant blends Texas barbecue traditions with Hawaiian influences through its signature sauce, reflecting the heritage of founder Hisako Roberts. This mix of flavors creates a place where two culinary worlds meet.
The restaurant offers both indoor and outdoor seating with cooling misters for hot days, and follows a bring-your-own-beverage policy. Plan for warm weather and bring drinks of your choice since the kitchen focuses entirely on the meat and sides.
The meats cook in a round stone pit sourced from the ranch land itself, not on a standard grill. The staff adjusts oak wood amounts throughout the day to keep heat steady, a method that takes years of experience to master.
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