BBQ ribs, dry-rub brisket, and smoked sausage… that’s about as salacious as my bachelor party got. My brothers have been in town and we’ve spent the weekend eating WAY too much food, seeing some great shows (including a SMOKING show with Gary Clark Jr. and the Greyhounds last night). The pièce de résistance was dinner at the Salt Lick in Driftwood, Hill Country. Click on the photo for the “centerfold” shot. Mmmmmm finger-lickin’ good…
Salacious enough for you, Brooklyn Guy? And, Eric, as you well know, the Salt Lick is strictly BYOB, so, fyi, I paired with a Bohemia.
Texas is famous for its pecans and its beautiful women. Need I say more? Pecan pie at the Salt Lick comes à la mode (about as sexy as my bachelor party got!).
While my brothers were in town (Tad center, Micah right), they “had my back” when the San Diego Kid (that’s me) squared off with the Houston Coalminer at the Sicilian Showdown. But more on that later this week…
I’ve had a blast showing them “my Texas” and I can’t think of a better way to celebrate my soon-to-end bachelorhood than with my brothers, who flew in from San Diego for the occasion. :-)
Thanks for dropping by! Ya’ll come back now!
Tracie B and I love to travel. No matter where we’re going, as long as we’re together, the trip to the airport is always a fun one for the two of us.
But the one thing that really sucks about traveling is the awful food options in airports. Even with all of today’s fancy concessions, the food is nearly always a smorgasbord of Sysco-kissed processed foods. Well, friends, I am here to tell ya that there is at least one airport in our country where there’s a local and very tasty food option. It may not look pretty but, man, I was so hungry yesterday by the time my lady and I got to the airport!
Salt Lick BBQ at the Austin airport:
The real thing (when I took Mama Judy there the other day while she was visiting us in Texas):
Posting hastily from LAX today…
Last night Jayne and Jon surprised me with this killer bottle of 1970 Château Grand Pontet last night at Jaynes to thank me for all the work I put into the San Diego Natural Wine Summit. I am no fan of tasting notes but I swear it tasted like Salt Lick bbq sauce! It was all tar and minerality, delicious.
Night before last David Schachter opened some fantastic 2000 Chablis Les Clos by René et Vincent Dauvvisat. It paired stunningly with mozzarella di bufala from Campania and tomatoes plucked from his tomato garden. Damn, I LOVE that wine.
On my way to San Diego yesterday, I stopped by the Squirrel Colony at the Las Flores View Point at Camp Pendleton and snapped this picture of another gorgeous day in squirrel paradise.
Heading to Sacramento today to catch up with Darrell Corti… Stay tuned…
I’ve been investigating the story behind the inexplicable Decanter post that appeared on Friday and I’ll hope to have some answers tomorrow. In the meantime, enough with this mishegas… it’s Sunday and time for something fun…
BrooklynGuy may give me a bad case of Pinot Noir envy, but when it comes to bbq, I got his number…
The Salt Lick
18300 FM Rd 1826
Driftwood TX 78619
My work situation has changed recently (and happily) and I’m back to my life as an amanuensis of wine. One of my new clients takes me down to Driftwood, in the Texas Hill Country (about 23 miles southwest of Austin), where there are number of locally owned wineries. After a meeting the other day, I FINALLY ate at the famed Salt Lick.
Folks are pretty serious about their barbecue out here in Texas and the Salt Lick is widely considered one of the best.
I ordered the mixed plate (in the photo above) and frankly, I was a little disappointed with the brisket, which, as the smoke ring reveals, was evenly smoked but was dry and not tender. But the ribs were — hands down — among the best I’ve ever had and so was the sausage. The former, done in the Memphis style, basted with tangy barbecue sauce as it was smoked, fell apart on the bone. The latter was juicy and tender and the casing cracked deliciously.
I loved the German-style potato salad and the coleslaw was truly homemade, fresh and crunchy and not too saucy. But the thing that takes the Salt Lick from A to A+ was the setting (above), in the beautiful Texas Hill Country. Driftwood retains that western trail, cowboy feel, and the staff was informed friendly and gracious, making the Salt Lick a must-visit. They allow BYOB as well. Nebbiolo anyone? Or maybe some Lambrusco before the summer ends…
Happy Sunday, y’all!