The Salt Lick BBQ
The Atlas Review
The BBQ Atlas
The Salt Lick BBQ is where Texas Hill Country barbecue began, in 1967, and it's still there.
Thurman and Hisako Roberts opened The Salt Lick in Driftwood in 1967, and the original still stands on FM 1826 where it began — open pits, meats seared then cooked slow over coals, served family-style. This is Hill Country barbecue at its source, a style of its own apart from the East Texas and Central Texas schools. It's long been cash-only and BYOB out here in the country. Where the whole Salt Lick story starts.
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