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About this product
- DescriptionIn Texas and throughout the South, myriad barbecue joints claim the title of best barbecue. Many barbecue enthusiasts would nearly fight to the death to defend their favorite, and the Salt Lick is certainly a contender. But Salt Lick owner Scott Roberts doesn't care about that. He's more interested in the smiles on his customers' faces as they leave the restaurant. With more than 600,000 customers served each year, he may be onto something. That's because Roberts is building on the foundation his family laid down more than 130 years ago, as his great-grandparents made their long journey to Texas. On the trail, they prepared food and cooked meat in ways that preserved it. Roberts keeps those techniques because they are simple and proven. His great-grandparents settled in Driftwood in the 1870s, and his grandparents farmed the land and were sustained by its bounty. They helped raise Roberts and instilled in him a love of the rural way of life. This is t a book just about Salt Lick barbecue. It's about how the barbecue came to be: a story of respect for the land, its history, and the family that planted its roots in Driftwood and cultivated a well-deserved reputation.
- Author BiographyScott Roberts has spent his life fostering a family heritage that began in Driftwood, Texas, more than 100 years ago and building on a dream he and his parents began in 1967 with the Salt Lick barbecue restaurant. Jessica Dupuy has written for National Geographic Traveler, Texas Monthly, Texas Highways, and Fodor's Travel Publications. She also coauthored Uchi: The Cookbook with James Beard Award-winning chef Tyson Cole.
- Author(s)Jessica Dupuy,Scott Roberts
- PublisherUniversity of Texas Press
- Date of Publication15/12/2012
- SubjectFood & Drink: General
- Place of PublicationAustin, TX
- Country of PublicationUnited States
- ImprintUniversity of Texas Press
- Content Note237 color and 8 b&w photos
- Weight1860 g
- Width216 mm
- Height295 mm
- Spine36 mm
- Format DetailsPaper over boards
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