The Salt Lick

by Lawrence Heath July 03, 2015 2 Comments

The Salt Lick

I added a new destination to my BBQ bucket list today, The Salt Lick in Driftwood, TX. I ran across a video clip of the owner talking about their BBQ and the phrase that caught my attention was how his family moved to Texas in the 1800s from eastern Carolina and Georgia. Sounds like one rich Texas BBQ tradition may come from a little farther east. What are some of the BBQ pits on your bucket list?


Lawrence Heath
Lawrence Heath

Author


2 Responses

Lawrence
Lawrence

January 14, 2016

It may take more than a week of vacation to hit all the Texas greats. But, I would love to give it a try.

Also, great looking new blue grill/smoker in your header pic on your website.

Chris
Chris

January 14, 2016

Salt Lick, Blacks, Franklins, Muellers to name a few. Think I could spend two weeks in Texas alone.

Leave a comment

Comments will be approved before showing up.


Also in Blog

BBQ Picnic to Fight ALS
BBQ Picnic to Fight ALS

by Lawrence Heath May 22, 2017

Continue Reading →

Moonshine Brine Pork Chops
Moonshine Brine Pork Chops

by Lawrence Heath August 24, 2015 6 Comments

Last Saturday I enjoyed grilling for one of my favorite family gatherings, a birthday party, and grilled Moonshine Brine Pork Chops by request to go with cooked vegetables and salad prepared by my wife. Give Moonshine Brine Pork Chops a test drive and you will be in for a treat. The loin cuts are where we get pork chops from the pig and the filet mignon from beef. This cut from high on the back of the pig is also the source for the phrase “living a little higher on hog” in contrast to the cheaper cuts like Boston butt, picnic ham and bacon found a little lower on the animal.

Continue Reading →

Rubbing the pork
Rubbing the pork

by Lawrence Heath July 24, 2015 2 Comments

A long time friend living in Nashville  emailed me today and suggested I give people a little more, step by step, detail on just how I like to rub, smoke and sauce pork BBQ.  So, here we go!  I will go over my five to ten minute prep on the day before putting the meat on the actual smoker. Day 1 BBQ Prep 1. Simply tear open a five ounce, net weight, bag of Fire of Coals Pork Rub  and pour the contents in a large pan (or, about 1/3 of a pound bag). No measuring cups or spoons are needed.

Continue Reading →