Disclaimer – This is NOT going to be a gluten free post. Sorry

About a year ago Papi and I saw a restaurant on Man vs food and we’ve been talking about going there ever since. Today we woke up and decided today was the day.

We got in the car and headed off to Driftwood Texas. That’s about an hour from here. Funniest thing happened before we even got out of San Antonio. A bee flew in the car and Papi got stung on the butt and started screaming like a girl and had to pull over. He jumped out of the car still screaming like a girl and I lifted his shirt and there was the poor dead bee on his jeans. I felt so sorry for Papi but I couldn’t stop laughing.

What an amazing road trip. We passed some wonderful wineries that I want to go back and visit one day. and lavender was growing wild on the side of the road. We had the sun roof open and we could smell it going down the road. Amazing……. Truly amazing.

Finally when we were about a mile away from the Salt Lick we could smell the bar-b-que. I told Papi can you hear that and he said hear what and I said the 70′s porn music playing in my tummy. I haven’t ate meat in 44 days and just the smell was like a wet dream. By the time we pulled in my mouth was already watering.

Wikipedia says :

The Salt Lick opened to the public in 1969 by Thurman Roberts, Sr. and his wife Hisako T. Roberts. The Salt Lick quickly grew in popularity and went from being open just a few times a year to seven days a week. Roberts and Hisako built the Salt Lick restaurant on the ranch where he was born, using locally-quarried limestone rocks to create the original and main restaurant building. Hisako’s Hawaiian heritage inspired the sweet barbecue sauce used in the restaurant.

The Salt Lick was featured during the first season of the Travel Channel’s show Man v. Food.

The restaurant has also been positively reviewed by Food Network chefs Bobby Flay and Duff Goldman.

The Travel Channel ranked The Salt Lick as the #1 BBQ place to chowdown in America and was in the Top Ten 101 Tastiest Places to Chowdown

but it’s so much more then that.  It’s kind of like an amusement park for BBQ. As soon as you get there and walk through the wooden gates people greet you and are there to serve you with a smile on their face. Everyone seemed to really enjoy their jobs and it made the whole experience mean even more. I even had to take a picture of the bathroom because it was so clean and pretty I had to share it with y’all.

They had a live band playing. I should have made a video of them. Papi bought the band members each a fresh squeezed lemonade and left them a nice tip because they really did put on a great show.

So after we listen to the band we went inside and that’s where the yummy journey began. I could go in great detail about how everything taste but nahhhh I’ll just say you have to go try it yourself. It’s amazing. Absolutely the best BBQ I’ve ever had. And don’t get me started on the pecan pie. I would say it’s better then my grandmothers but since she’s dead I don’t want her to haunt me the rest of my life. So I’ll just say they have some great peacan pie.

When we were done eating I wanted to take some pictures and they were so kind. They said no no come on back here. They let us walk right up to the pit and take pictures. I love this place I really do. This might have been our first time but it damn sure won’t be our last. I even made a video of one of the guys cutting the brisket and some sausage. He had some mad knife skills.

 After all that we went and put the leftovers in the car and went over the Salt Lick Cellar and did a wine tasting and ate some yummy cheese. I forgot to take a picture of the cheese. Sorry. I’ll do it next time. We were just having so much fun I forgot about my camera. We also bought some yummy chocolate. It was dark chocolate with pecan’s and cayenne pepper. It had just enough cayenne that when you swallowed it you could feel it in the back of your throat. Went so great with the wine. Papi even bought me a lavender eye mask you put in the freezer or microwave so in case you have puffy eyes. I can’t wait to try that out. I have it in the freezer waiting on me right now.

 

 

Mija said - ” Did  you really  think I would give The Salt Lick anything less then five stars. I had an amazing experience and the food was fantastic and I can’t wait to go back. I hope each and every one of you read this go to the Salt Lick and enjoy the whole experience.”

 

Papi said- ” Ladies and Gentlemen if you haven’t gone to the Salt Lick you a dumbass. Everything you’ve ever read about the Salt Lick is so true. As a carnivore this place is beyond my wildest  expectations. They are one of the best places to enjoy yourself in the world of eats. The staff and the management especially Jaime Gonzales ( the pit manager ) was most gracious to extend their hospitality and warmth to Mija and I. I was so jaw dropped that not only did they let us take pictures of the pit but they invited us behind the sacred counters to take pictures. Not only do I recommend everyone go to the Salt Lick but I encourage everyone to walk, crawl, drive, fly … do whatever it takes to go to Driftwood and enjoy some BBQ and while you are there check out Austin City Limits, The Celtic Festival, Horseback riding and the Pecan festival it’s really worth your time. Now back to the BBQ I say order the family meal you get more bang for your buck. Y’all come on down to Texas and bring your appetite.

 

California Hot Hummus

Ingredients:

2 cans garbanzo beans/chickpeas
1/4 cup Extra Virgin Olive Oil
1 lime
1 cup Giardiniera ( I used the California Hot Mix )
1/4 cup Tahini

Directions:

In a food processor or blender combine all the ingredients. Blend on low speed until smooth. You’ll have to stop the food processor/blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few  tablespoons of the pickling juices to help things along.

 

Really turned out great. I make a big batch of hummus about once a week. Great snack and good for ya  :) If you give the recipe a try leave me some feedback and let me know what you think.