The Salt Lick Cookbook: A Story of Land, Family, and Love

After eating there finding this book was a real treat. Not only a great reminder of our vacation but it looks like a great cookbook As well looking forward to trying the recipes.

No, this may not be a cookbook in the traditional sense, as an earlier reviewer complained. It does not contain elaborate, challenging recipes and cooking techniques. What it does contain is recipes of simple, delicious recipes of a differenr era. And I cannot wait to try them out myself. I wish I had my mother and grandmother's recipes to share with others. And there are many more recipes in this book that I had initially thought, and not all barbeque recipes and techniques. Just good, simple, delicious recipes of country folk.Overall, I loved the totality of this book. I have been eating at Salt Lick since the winter of 1973. Once discovered, my college friends and I made the 30 minute trip at least twice a weekend (they were open only Thursday to Sunday then). I can't say I ever remember seeing Scott there, but I definitely knew his mother and father. Thurman was always by the door, guarding his pit, and Hisako was in the dining room, making sure the customers had what they needed. I remember being there once with three of my buddies and two six packs of Lone Star. Hisako was amazed that 4 college students were going to drink all that beer!! She is such a sweet lady. We were there religiously several times every weekend, sometimes being the only ones there. We were amazed that the place wasn't full with people devouring the delicious BBQ. But by the end of my four years at college place was starting to get noticed and had large crowds on Saturdays and Sundays.I have so many fond memories of the place - the drives on 1826 back when it was undeveloped ranch lands, much like Scott describes growing up there, the staff there, the awesome BBQ, the building and the grounds, and, of course, Mr. Thurman and Mrs. Hisako. I love just thumbing through the book and looking at the pictures of the place and the countryside. What is the best BBQ joint in the country or Texas is arguable because everybody has their own ideas. But The Salt Lick is definitely my favorite.I thank Scott for writing this book and sharing his stories and recipes. Like I said, I wish I had my mother's and grandmother's recipes. And I am glad that there are people that will continue carrying on the Salt Lick tradition. That is so important in times like these when everything is about speed and convenience.Again, thank you, Scott. This book only deepens my love and respect for your family and restaurant.

I first experienced Salt Lick BBQ in 1998. I have traveled all around the U.S., and this is hands down the BEST BBQ you can find anywhere. This book isn't just a cook book. It includes stories about Scotts family history and what made him who he is today. There are many downhome recipes, as well as Salt Lick signature favorites. This is a book that you can sit down and read in an easy chair, but be warned, you may want to keep a napkin handy for the drool. I highly recommend for anyone that enjoys downhome cooking, and especially for fans of the worlds best BBQ - Salt Lick.

I'd read about this restaurant and will be back in Austin on business next month, so I decided to buy this cookbook to learn more about Salt Lick. This book is lovely -- the pictures of the food makes your mouth water (as do the recipes) and the author shares the story behind this restaurant. You meet his wife, a woman of courage and strength, who has lived a full life despite her heath challenges. And, you meet his daughter, who had her wedding at the vineyard. Scott's love for his family and extended restaurant family is heartening. Since I recently purchased the book, I've only had time to make one recipe -- his peach pound cake. (Peaches are in, so why not?) Umm, good! I look forward to trying more of his recipes.Have I decided to wait up to four hours to eat at Salt Lick? You betcha! I've reserved an early morning flight and car rental and will head to Driftwood, TX for lunch. Since my husband won't be with me, I've promised to bring him back some of their BBQ sauce, which I'm hoping will lure him into a return trip to TX for to try Salt Lick's brisket. I just asked my husband if that sounds OK to him and he responded, "Sounds GOOD to me." Yes, we're southerners and LOVE barbecue.

I have eaten at The Salt Lick having lived in Austin for many years. In this cookbook, I not only relived the Salt Lick briskets and ribs I loved but got oh so much more in vegetables, rolls, and desserts. I have given this cookbook as gifts to my other former Texas friends which I know they also enjoyed. If you're looking for a great Texas cookbook, look no further -- this is it