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Nice video on the Salt Lick..
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They didn't have refrigeration so we make it fresh. Here is the refrigerator where we cool down all the meat.
Looks amazing, just thought that was amusing.
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Club Member
- Sep 2015
- 8056
- Colorado
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I'd need to watch it again for a quote, but I think he said that they precook the meat, chill it down, then finish it just before serving because it tastes better as "leftovers". It's the slaw that's made and served fresh.
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The Salt Lick was featured on Symon's Burgers, Brew and Q a few days ago. We're headed to Austin soon and I think I'll try to get to it. That said, I thought the brisket looked a bit dry when sliced for the camera.
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Jerod Broussard. Perhaps that explain why I never really enjoy my own briskets. Long live pork butt!!!!!!!!!!!!
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I get more requests for single pork butts rather than single briskets. Brisket if doing larger quantities.
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That is why I love chuckies, it is like a pork butt and a brisket had a magical baby.
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Been there half a dozen times or so. Hands down, one of my favorite all time Q joints. In spite of the unusual prep, their BBQ is truly excellent. The sides are top notch. The atmosphere is perfect Texan ranch with mature oaks and outdoor tables where people roll up their coolers of adult beverages to hang in the shade while waiting on a seat inside and watching the kids on the playground. Probably the best part.. for about $25, it's all you can eat.
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To be honest, can't remember for sure. Spent a year in San Antonio and we always took our own cooler on our Salt Lick trips. They do sell wine on the premise and you can buy a bottle to take to your table. Been about a year and a half since my last visit, give them a call for the most accurate info.
We moved to Tennessee last year.
Good luck. If you make it out there, hope it's to your liking.
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Not sure on the sauce as for as ordering. Thanks for the recipe.
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Jerod Broussard, you can order their sauce and rub from their web site. Amazon also carries it. We get ours from HEB.
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