The Salt Lick

History

The Salt Lick first opened its doors in Driftwood, Texas, in 1967, founded by Thurman Roberts, Sr. and his wife Hisako T. Roberts. What began as a part-time operation, open only a few times each year, soon became a daily destination as its popularity surged. The restaurant was constructed on the ranch where Thurman was born, using limestone quarried from the local area. Hisako’s Hawaiian roots inspired the sweet barbecue sauce that became a signature of the place. After Thurman’s death in 1981, Hisako ran the business until 1985, when she handed it over to their son, Scott Roberts, and his wife Susan, who still own and operate it today.

The menu centers on beef brisket, sausage, and pork ribs, but also includes chicken, beef ribs, turkey, pulled pork, and prime rib. Fans can buy merchandise like t-shirts, koozies, and hats, along with the restaurant’s trademark meats, sauces, and dry rub, either on-site or through mail order. Beyond the original location, Salt Lick has expanded to branches at Austin-Bergstrom International Airport, Dallas/Fort Worth International Airport, Oklahoma City Will Rogers World Airport, and in Round Rock, Texas. In 2017, the restaurant added two concession stands at Darrell K Royal–Texas Memorial Stadium, home of the Texas Longhorns football team. That same year, the city of Grapevine, Texas, announced plans for a 10,000-square-foot branch opening in 2018, with local officials calling the news a big celebration and a massive opportunity for the community.

The Salt Lick has also made a name for itself on television. In fall 1986, the restaurant, along with chef Tim Adler and owner Hisako Roberts, appeared on the PBS series Great Chefs of the West, which later aired on the Discovery Channel and, in 2007, on the Travel Channel. In late 2008, it was featured on the Travel Channel’s Man v. Food, hosted by Adam Richman, during an Austin episode, and received positive reviews from Food Network chefs Bobby Flay and Duff Goldman. In 2012, the Travel Channel’s Adam Richman’s Best Sandwich in America highlighted its spicy brisket jalapeño sandwich with habanero sauce, a recommendation from Flay. The restaurant also hosted an elimination challenge on season 9, episode 9 of Top Chef.