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| Laura, pit master at Salt Lick in Driftwood, Texas |
Let's talk about Deckel. Our first Barbecue stop finds us just south of Austin in Driftwood, Texas. Neither of us have ever had Texas BBQ before. We head to Driftwood with a cooler packed full of beer since the Salt Lick is BYOB. Why isn't all BBQ BYOB?
Our group of 4, one toddler included is quickly seated in the massive 700 seat restaurant. As we walk in our eyes fixate on the open firepit teeming with meat. The Salt Lick is unique in both its open firepit which allows it to add more wood flavor, but also for its saucing method. Most Texas BBQ sauces are tomato based, but the Salt Lick's sauce has a twist. Original owner Thurman Roberts married his Japanese wife Hisako after some time in the military. Her heritage led to a sauce without tomato and some pineapple juice. This addition lets the meat get an incredible crust, without burning.
We order "Family Style" which gets us a few forgettable sides and a never ending meat plate of smoked sausage, brisket, and ribs (beef and pork). Our massive first plate arrives and the sausage steals the show. The smoke is both sweet and powerful at the same time and the crisp snap of the casing yields to an incredibly juicy interior. The ribs are tender but nothing special and the brisket has nice smoke but is like most backyard bbq a little chewy. Our plate is only 3/4 gone before its whisked away with a steaming hot replacement. We notice a big change in the second brisket. This brisket has a nice bit of crust and the meat is not dry, but rich and fatty. Our server comes back around a few minutes later and we ask for some more brisket; the fatty delicious stuff from the second batch. He replies "Alright, alright so you want some burnt ends with the DECKEL attached." Before we can even question he runs off and comes back with the beauty you see in that first picture. Magic. Crispy caramelized meat, juicy, warm beef fat melting in your mouth, smoke, it's the total package. This is the holy grail of brisket.
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| Beef Brisket - Burnt Ends with DECKEL attached. |
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| Salt Lick Firepit |
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| Hickory with Pecan Wood Shavings thrown on |
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| Texas BBQ - Smoked Sausage, Pork Ribs, Brisket |
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| Salt Lick Kitchen at Work |
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| First Taste of Memphis BBQ |
I came into Memphis thinking it was all about the pig and that opinion has not changed. The sides were better here noticeably the collards. In the meat department the dry ribs were the clear winner and no other ribs on the trip really came close. They were perfectly cooked with a nice amount of heat that complemented the pork. The disappointment came with the pulled pork which was dry and overcooked.
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| Coleslaw, Collards, Pulled Pork, Brisket, Pork Ribs 1/2 Dry, 1/2 Saucy |
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| Carolina Cue |
Welcome Home. The Pit is one of my local favorites and it's still got it going on. We braved the cold and sat outside avoiding the hour and a half wait. If you ever eat cheese fries again in your life, this is your nirvana. Gooey pimento cheese melted over crispy fried with juicy pulled pork these are a force to be reckoned with. Great buttemilk biscuits too, but the ribs were a little undercooked. The Pit is more upscale with the rest of their food and we enjoyed some good local brew and the best sides of the trip. The "chopped' not pulled pork was easily the best of our trip. The distinction is important as chopped "Cue" is cooked to a slightly lower temp and chopped with a cleaver rather than shredded. The meat is just juicier. Some tangy vinegar based sauce and hushpuppies sitting next to it is really all I need in my life, other than Laura.
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| Delicious Apps - Pumpkin Cornbread with Maple Butter, Pimento Cheese & BBQ Fries, BLT Biscuits, Deviled Eggs |
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| Creamy Slaw, Black Eyed P's, Biscuit & Hushpuppies, CHOPPED Pork Barbecue |
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| Collards & Pork Ribs |
