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New Salt Lick Barbecue 50th Anniversary Hats and T-Shirts in stock!
New black camo caps available in the online store!
As part of our 50th Anniversary Celebration in 2017 we’ll be giving back to our community through various charities and organizations throughout the year. First up is Austin Pets Alive!, a unique Texas organization who have done an amazing job helping people help pets since 2008. During January, we’re donating 5% of sales from our “Family-Style” offering to this fantastic organization.
We also hope you’ll join us at our Driftwood this Saturday, January 28th, for a very special dog adoption event. The Austin Pets Alive! team will be here with a bunch of furry friends in need of a home. Come on out to find and adopt your new best friend!
Check out the adoption requirements at the link and we’ll hope to see you this Saturday from 12 P.M. to 6 P.M. http://bit.ly/2jWeZN0
Visiting us today? Pick up a frozen, fully-smoked brisket, turkey breast or rack of ribs for your holiday party or as a tasty gift! Order online here.
BIG THANKS to all of our friends and supporters for voting us Best Barbecue in @AustinChronicle‘s “Best of 2016” poll! It’s been our pleasure to serve you over the last 50 years and we’re grateful for your support. Thank you!
The Salt Lick is currently in the running for Best BBQ Brisket Sandwich in TEXAS in USA Today’s 10 Best Reader’s Choice Poll and we’d appreciate your vote! We serve up chopped or sliced beef sandwiches “as big as Texas,” which can be topped with onions, pickles and Salt Lick’s perfectly sweet sauce. Thank you for taking the time to click through this link and show your support for our family’s barbecue. We truly appreciate our fans!
Driftwood is currently in the running for Best Small Town Food Scene in USA Today’s 10 Best and we’d appreciate your vote! In addition to our barbecue, some of Driftwood’s highlights include Trattoria Lisina, Hays City Store, Duchman Winery, Fall Creek Vineyard and Salt Lick Cellars. Thank you for taking the time to click through this link and show your support for our quaint little town in Texas. We truly appreciate our fans!
We’re thrilled to announce that barbecue fans in Austin will be able to order our world famous smoked meats, sides and desserts for delivery through Favor this Sunday, February 7. No need to fuss in the kitchen for the big game. Get a feast from Driftwood delivered and make Sunday SUPER!
The easiest way to get anything delivered to your door in under an hour, the Favor app is available in the iTunes AppStore as well as Google Play. Get meat by the pound, plates, desserts and sauce by the bottle delivered to you and your crew anywhere in their Austin delivery area this Sunday from 3 PM – 7 PM. No matter who you’re cheering for, you’ll score points with your home team with a bit of delicious help from us.
Menu (subject to change)
Meat by the Pound
- Brisket – 1/2 lb $10.95
- Ribs – 1/2 lb $ 6.45
- Sausage- 1/2 lb $5.95
- Chicken (1/2 chicken per order) – $6.95
- Single Beef Rib – $12.95
Sides – (Beans, Potato Salad, Coleslaw)
- Single Serving – $2.25
- Pint – $4.50
- Quart – $9.00
- Sliced or Chopped Beef – $14.95
- Pulled Pork – $11.95
- Sausage – $10.95
- Marino’s Triple Chopped – $14.95
- Pecan Pie – whole $29.95
- Pecan Pie –slice $5.95
- Chocolate Pecan Pie – whole $29.95
- Chocolate Pecan Pie – slice $5.95
- Pickles and Onions – are free with every order of BBQ
- Bread- $3.25 per loaf
- Pickled Jalapeños – $0.25 per jalapeño
Sauce a small portion will be included with all orders for free
- 1/2 pint- $1.75
- Pint – $3.50
- Quart – $6.90
- Bottle – $4.95
The idea for brisket poppers came to Scott while he was sitting at an airport bar, waiting for a flight to Cozumel. He and his friends split an order of jalepeño poppers and brisket. To wash it down, some ice-cold beer. Then the thought came: smoked brisket, jalapeños, cheese – these should be married together and fried to a golden crunchiness. The Salt Lick have since served these at countless events. It just goes to show you never to discount great inspirations while sitting at an airport bar.
Peanut or canola oil for frying
1/2 pound chopped brisket
1 egg, whisked
4 ounces diced pickled jalapeño
1/2 tablespoon Salt Lick Garlic Dry Rub
6 tablespoons Salt Lick BBQ Sauce
1/2 cup Panko breadcrumbs
3 ounces American cheese, shredded
3 ounces Swiss cheese, grated
Heat oil in deep fryer to 350 degrees. In large mixing bowl, combine brisket and egg and mix well. Add jalapeño, dry rub mix, and BBQ sauce, and mix well. Add breadcrumbs in small amounts and make sure they are evenly distributed. Add cheese, and mix well. Scoop 1/2-ounce spoonfuls of mix to form poppers. Fry in oil until golden brown. Remove and drain on paper towel. Yields about 20 poppers.