Salt Lick Bar-B-Que
Menu: Brisket with Sausage and Sesame Coleslaw
Scott Roberts, owner of Salt Lick Bar-B-Que, has been immersed in the Texas barbeque culture from his youth.
A true pitmaster legacy, Roberts helped his father Thurman build the original family barbeque pit in 1967, marking the official opening of the business—originally a small barbeque stand. Involved in the family trade from an early age, Roberts remained dedicated to the ever-expanding business and took full ownership of the Salt Lick in 1987.
Today the restaurant remains steeped in family tradition, serving widely renowned recipes that have been in the Roberts family for over a century. Under Roberts’ ownership, Salt Lick has become a multi-faceted brand with several locations in Texas as well as Oklahoma City. The original Driftwood restaurant also boasts a wine-tasting room showcasing a variety of wines from the Texas Hill Country as well as its own signature line produced from grapes grown in the Salt Lick’s own vineyards. The Salt Lick also has an event and catering division, as well as a made-to-order mail service making their offerings of ribs, sausage and sauces available nationwide .
Roberts and his mouthwatering BBQ has appeared in a host of esteemed publications such as The New York Times, People, O Magazine, Forbes, Bon Appetit, Texas Monthly,Esquire, GQ, USA Today, Food & Wine andHuffington Post, to name a few. The Salt Lick has also been featured prominently on an array of culinary programs that include, The Chew, Man v. Food, Vice Munchies, Food Porn and Burgers, Brew & Que as well as Roberts’ appearance as a guest judge on Top Chef.
Over the years, Roberts Salt Lick recipes have received numerous accolades that include: The Today Show Barbeque Challenge Champion,Everyday With Rachael Ray’s “Best Barbeque Sauce in Texas”, Winner of Austin Monthly’s 2015 Ultimate BBQ Showdown, Austin Chronicle’s “Best Restaurant Within 60 Miles”, and The Knot Magazine’s “Best of Weddings”.