A trip to Texas would not be complete without eating some BBQ. Being from North Carolina, I am very particular about my BBQ. To me BBQ is pulled pork. I am not as particular to whether it is the tomato based western style sauce or the eastern style vinegar based sauce. The key ingredient is it is slow cooked pulled pork. I have brought you posts from two of my favorite BBQ places in NC, Lexington BBQ and Bridges BBQ. If you have never been to NC then you can look at those to understand where I am coming from.
For my Texas BBQ experience, I went to Salt Lick and Black’s. Today I am going to share with you my experience at Salt Lick. When talking to my friends who live in Austin they said Salt Lick is a must to check out. It is a about a 25 minute drive outside of Austin, but it is worth the drive.
When seeing this sign, I knew I was at some place special. It is one thing for a restaurant to serve great food, but it is another to combine that with a cool atmosphere. Yes I know cool might not be a weak descriptive adjetive, but take a look at the surroundings.
Doesn’t that look like a lot of fun? Not convinced? I forgot to mention that is is also BYOB.
The most important part. The food. As you can see in the first picture I got a large plate full of a wide variety of meats. My plate came with the sausage, brisket and pork rib. This was accompanied by cole slaw, this potato salad/mash (amazing had a vinegary mustard type taste that I had never experienced before) and baked beans.You can order by the plate or get specific cuts of meat. There is also the family style option.
With this option you get unlimited plates of meat and sides with it. If you are really hungry then this is a good way to go. The meat is served with their house made BBQ sauce. I am not exactly sure what the combination of ingredients and spices are in this sauce, but it was unique. The closest I can describe it to is a sweet/spicy/vinegar/mustard combination. To truly understand you will have to try it for your self.
You might wonder how all this meat is cooked?
Well no, after my experience at Salt Lick I have revised my thinking. Comparing NC BBQ to Texas BBQ is (insert over used cliche) like comparing apples to oranges. They are both meats that are slow cooked and great attention and detail is taken in their preparation, just like apples and oranges are both fruits. But comparing a beef brisket to a pork shoulder is really unfair. They are completely different foods. I will admit the brisket was really good, but I also really liked the sausage. Of the meats on my plate I would have to rank them:
Have you been to Salt lick? What is your opinion on BBQ?