The Salt Lick Cookbook: A Texas BBQ Treasure Worth Having

The legendary Texas BBQ institution “The Salt Lick” has released an incredible cookbook that’s as much about family heritage as it is about mouthwatering barbecue recipes. This comprehensive review explores how this cookbook captures the essence of one of Texas’ most beloved BBQ destinations.

What Makes The Salt Lick Cookbook Special?

The Salt Lick Cookbook isn’t just another collection of barbecue recipes—it’s a culinary journey through five generations of Texas BBQ tradition. Owner and pitmaster Scott Roberts, alongside food writer Jessica Dupuy, has created a 350-page tribute to his family’s legacy and the iconic BBQ techniques that have made The Salt Lick a national phenomenon.

The Salt Lick has earned its reputation as a quintessential Texas BBQ destination, featured prominently on The Food Network, The Travel Channel, and The Today Show, as well as in publications like the New York Times, USA Today, and Food & Wine. Scott Roberts himself served as a featured judge on Bravo’s Top Chef: Texas, cementing the restaurant’s place in culinary culture.

A Rich Family History

What truly sets this cookbook apart is how it weaves together recipes and storytelling. The book chronicles four generations of the Roberts family, from Scott’s great-grandmother who arrived in Texas in the 1880s to his father Thurman and mother Hisako, who founded the restaurant in Driftwood, Texas in 1967.

Each recipe comes with a story that provides context and emotional resonance. You’ll learn how the cooking techniques have been handed down for generations and how the Salt Lick’s famous open pit barbecue method developed over time. The book even includes personal anecdotes, like Scott’s childhood memories of watching his grandmother and her sisters making sausage links on a wood-fired stove.

What’s Inside The Salt Lick Cookbook?

Recipes You’ll Find

The cookbook generously shares family recipes that have never been revealed before, including:

• The Salt Lick’s famous brisket preparation method
• Detailed pork rib techniques
• Grandmother Roxie’s legendary biscuits
• Hisako’s Japanese-influenced catfish and hush puppies
• Traditional sides that complement the BBQ perfectly
• Mouthwatering desserts like the must-try lemon meringue pie

While the book reveals almost everything about The Salt Lick’s cooking methods, true to form, Scott Roberts keeps one secret close to his chest—the famous barbecue sauce recipe remains confidential, preserving some mystery for restaurant visitors.

BBQ Techniques and Tips

For serious BBQ enthusiasts, the book includes a substantial section beginning on page 179 that functions as a masterclass in Texas barbecue. Scott Roberts meticulously walks readers through:

• Selecting the perfect cuts of meat
• Proper preparation techniques for different BBQ styles
• Temperature management for perfect results
• The art of smoking with different wood types
• Step-by-step carving instructions
• Creative uses for leftover brisket (brisket poppers and burgers)

Visual Journey

The Salt Lick Cookbook is lavishly illustrated with stunning photography that captures not only the mouth-watering food but also the beautiful Hill Country landscape surrounding Driftwood. Historical family photos provide visual context to the stories, and step-by-step photo sequences demonstrate key techniques for complex recipes like pecan pie.

Why This Cookbook Belongs in Your Collection

Whether you’re a longtime fan who has made the pilgrimage to Driftwood or someone who simply appreciates authentic Texas barbecue, The Salt Lick Cookbook offers value beyond typical recipe collections. It’s a perfect blend of:

• Authentic Texas BBQ recipes refined over generations
• Rich family storytelling that gives context to the food
• Beautiful photography of both food and the Texas Hill Country
• Practical cooking techniques applicable to any barbecue enthusiast
• A lasting tribute to a true Texas culinary institution

The Salt Lick Restaurant Experience

For those who haven’t visited, The Salt Lick is famous for its Family Style service, where guests can enjoy all-you-can-eat brisket, sausage, and ribs served on communal platters. The restaurant’s open pit—where meats smoke over oak wood—creates an unforgettable visual and aromatic experience that’s become iconic in Texas BBQ culture.

The cookbook captures this experience through stories of college students pooling their money for Family Style feasts and descriptions of the restaurant’s evolution from a small country establishment to an international BBQ destination that attracts visitors from around the world.

Looking Forward

As Scott Roberts mentions in the book, while The Salt Lick honors tradition, it continues to evolve. Recent innovations include focusing on Texas wines and introducing new menu items like barbecue Gulf oysters, staying true to their commitment to local ingredients while expanding their culinary horizons.

Final Thoughts

The Salt Lick Cookbook: A Story of Land, Family, and Love is more than just a recipe collection—it’s a cultural artifact that preserves an important piece of Texas culinary heritage. With its winning combination of family stories, proven recipes, and gorgeous photography, this cookbook deserves a place on the shelf of any serious barbecue enthusiast or Texas food lover.

For anyone who appreciates authentic regional cooking with a story behind it, The Salt Lick Cookbook offers a window into a beloved Texas institution and provides the tools to recreate a bit of that magic at home.

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.