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The Salt Lick Bar-B-Que • Round Rock

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By Beth Wade Friday, 03 July 2009

From the Hill Country to Lockhart and Taylor, family sauce and dry-rub recipes have brought people from all over the country to feast on a Texas culinary tradition — barbecue.

While the argument about which restaurant serves the best brisket or smoked sausage could rage for days among locals, one restaurant that deserves a place on the list of contenders is The Salt Lick Bar-B-Que, which has been serving barbecue since 1967 from a family ranch in Driftwood, about 25 miles southwest of Austin.

The open pit at The Salt Lick Bar-B-Que in Round Rock • Courtesy The Salt Lick Bar-B-Que

After being approached by the Ryan family to build a restaurant near the Dell Diamond, owner Scott Roberts opened the Round Rock location in September with co-owners Susan Goff, Michael Nixon, Bruce W. Cash, John Lloyd, Randall Jones and Garrett Stewart.

Roberts founded the restaurant with his parents, Thurmond and Hisako Roberts, who used old family recipes at the Driftwood restaurant.

With large oak trees surrounding the building and the welcoming smells of barbecue pits, The Salt Lick’s new home is reminiscent of the original.

The building, with its stone walls and screened-in porch, can seat up to 325 people on wooden benches. Outdoor seating is also available.

While the building looks and smells like the Driftwood location, there are distinct differences: The restaurant accepts credit cards and offers a full-service bar, Marketing Director Mollie Axtell said.

The meat at The Salt Lick is smoked over an open pit with Live Oak wood.

“Having an open pit anywhere is very unusual, so that adds to the atmosphere,” Axtell said.

The secret-recipe sauce is sweet and married with the smokiness of the meat, creates a wonderful flavor.

The combination plate, served with brisket, sausage and pork ribs ($9.95/lunch, $11.95/dinner) is a popular choice. Diners can also choose one or two of the meat selections. The plate is served with potato salad, coleslaw and beans.

The potato salad is a unique take on the traditional barbecue side dish. At first glance, you might think you are about to bite into some warm mashed potatoes; however, the potato salad is actually cold.

For those in the mood for a sandwich, the pulled pork sandwich ($8.95/lunch, $10.95/dinner) is a good choice. A heaping helping of pulled pork with a layer of coleslaw in a large bun can be too much for one sitting. For a dollar extra, the sandwich can be served with a side of potato salad, coleslaw and beans.

If, by some chance, there is room for dessert, The Salt Lick has some great classic desserts. Cobbler ($4.95, $5.95/a la mode), both peach and blackberry, is served fresh. The homemade pecan pie ($4.95, $5.95/a la mode) is a perfect end to a great Texas meal.