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The road to great barbecue is a journey. It is a quest that leads away from the bright lights and congested streets of the city, down winding roads, to places where life slows down, where the world feels peaceful and the destination is simply barbecue.
In Texas and throughout the South, myriad barbecue joints claim the title of Best Barbecue. Many barbecue enthusiasts would nearly fight to the death to defend their favorite contender, and the Salt Lick is certainly one. But Salt Lick owner Scott Roberts doesn’t care about that. He’s more interested in the smiles on his customers’ faces as they leave the restaurant. With more than 600,000 customers served each year, he may be on to something.
That’s because Roberts is building on the foundation his family laid down more than 130 years ago, as his great grandparents made their long journey to Texas. On the trail, they prepared food and cooked meat in ways that preserved it. Roberts keeps those techniques because they are simple and proven. His great grandparents settled in Driftwood in the 1870s, and his grandparents farmed the land and were sustained by its bounty. They helped raise Roberts and instilled in him a love of the land.
This is not a book just about Salt Lick barbecue. It’s about how the barbe- cue came to be: a story of respect for the land, its history, and the family that planted its roots in Driftwood and cultivated a well-deserved reputation.
*Author's Note - Recipe Updates and Corrections
Please use the revised Coleslaw Recipe:
Salt Lick Vinegar Mix:
1 ½ cup white vinegar
½ cup sugar
1/8 cup salt
1/8 tsp. white pepper
1 head shredded cabbage
1/8 cup vegetable oil
Pinch celery seed
1 ounce sesame seeds, popped (toasted)
1/2 cup Salt Lick vinegar mix (above)
Thurman's Sour Cream Cherry Pie:
Replace 2 tablespoons of flour with 2 tablespoons of corn starch.
Fire Roasted Tomatoes with Goat Cheese and Parsley Pesto:
For the Pesto: add 1 TBSP of fresh, chopped garlic
Roxie’s Chicken n Dumplings
Second to the last paragraph needs to read:
For dumplings, combine flour, pepper and butter in a mound in mixing bowl. Drizzle a small amount of water into the center of flour mixture. Using fingers, gradually incorporate the water into the flour mixture.
What People Are Saying About the Cookbook
"It is with great pride that I am part of this book ... without question, it is a story worth reading and learning from."
- Adam Richman, Host of Man vs. Food & Adam Richman’s Best Sandwich in America
Unofficial Austin gift of the Holiday Season
- Austin American Statesman Michael Barnes
"The Salt Lick BBQ Cookbook is a MUST have for your Barbecue shelf. If you don’t believe me you should purchase your copy today! The great story telling made me want to try every recipe in the book."
- Richard Wachtel of grillingwithrich.com
Voted one of the top 25 cookbooks of the year!