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Is Salt Lick BBQ overrated?

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  • Scottie Q Sep 8, 2003 06:28 PM
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Is Salt Lick BBQ totally overrated and a tourist trap?
Is their location at the new airport worth trying?

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  1. Salt Lick may be overrated by some. But, on Chowhound, I think it is grossly underrated. It's an all-around good BBQ place, with much better pork ribs than I've had at any place in Lockhart or Luling (though many of the Lockhart and Luling partisans are dismissive of pork, a priori) and probably the most interesting and delicious sauce in the state (though, again, the Lockhart crowd is notoriously, vociferously opposed to the very idea of sauce). They're not perfectly consistent (though few places are). But, when they're on, their ribs are absolutely sublime--the best I've ever had. On off days, they're just "pretty good." Some of the charm of the place has been lost with their expansions and with the exploding development along what used to be a scenic little drive out to Driftwood. But it's still a top-tier BBQ destination. From what I understand, their satellite locations are supplied from the pit in Driftwood. To get it hot and fresh, I'd stick with their main location.

    Scott

    1 Reply
    1. re: Scott

      I agree, they have the best sauce. Also, I like the cole slaw, it seems a little different. It's fun to take a group of people and eat family style. I have taken out of town friends a number of times and they always enjoy it.

      Also, they seem to get involved with the Austin charity events more than a lot of restaurants.

    2. The Salt Lick's location is great. The coleslaw is great. The BYOB policy is great. Other than that, it's the most inconsistent, commercial tourist trap in the central Texas area. Lots of people take out of town guests there because it is picturesque. If your interest is great barbecue, it's just not the place. As for the airport and new Davenport Village shop, I believe they're both using 'cue brought in from another location, which doesn't bode well for the quality of their already poor products.

      54 Replies
      1. re: Greg Spence

        So Greg, what makes a really great Texas bbq place a "great bbq place" in your opinion? I'm not being a smart a@#, I really want to know.
        I'm researching to decide if I want to open up a Q joint. You're opinion, and others that might want to respond, is very important to me.
        Thanks,
        Spencer

        1. re: Spencer

          Sell meat by the quarter pound.

          Let customers pick and choose sides or opt for no sides at all.

          Don't put anything on sandwiches without noting it on the menu, and allow the customer to omit things from the sandwich if they wish.

          Serve sauce on the side(finishing pork ribs with a light coating of sauce during the cooking is okay but don't serve them drowned in sauce K.C. style.)

          Central Texas meat market type sausage is infinitely preferable to the Eckridge/Hillshire Farms/etc. supermarket type.

          If you want to go wild with the spicing I think pork rib is the meat to do that with.

          Use oak on brisket.

          Use hickory and/or fruitwoods on pork.

          Don't hold back on the smoke.

          1. re: Chimayo Joe

            Now that was very well stated Chimayo!

          2. re: Spencer

            Chimayo Joe pretty much nailed it. As far as opening a BBQ store, the absolute most important thing is location. As in one that does not already have icons of BBQ nearby (i.e. pretty much anywhere in Central Texas). Then make sure you have a couple old time pitmasters that know their way around the meats, the rubs and the wood. Lastly, be willing to tend the fires 24/7. It is very labor intensive if you do it right. John Mueller in Austin is a good example of how to open a new place, except he has one big advantage over you, being around an icon BBQ store since the day he was born. BTW, what area were you thinking about opening your store?

          3. re: Greg Spence

            It may be inconsistent, but even when I've been there on supposedly off days the pork ribs are better than any place's in Dallas, eg. And everything else is decent. And the sauce is always great. One of the more interesting sauces you're likely to come across. I spent a lot of time trying to reverse engineer that thing with only moderate success. If you're a beef bigot, then fine. But at least tell this guy that. Salt Lick has damned fine bbq. And for someone who prefers pork to beef, Salt Lick has some of the best bbq I've ever had.

            1. re: Nick

              I'm no "beef bigot," Nick. There are plenty of places in entral Texas that do great pork ribs. In Austin, I'd recommend Sam's and Artz Rib House. I'd certainly never judge a barbecue place by the sauce, any more than I'd judge them by their cobbler. If I did, I might recommend the Salt Lick instead of John Mueller's, House Park (for the pork loin and sausage sandwich), Black's and Kreuz in Lockhart, or numerous other fantastic 'cue places in central Texas. The Salt Lick's just got poor quality meat. BTW, I've reverse engineered their slaw because I like it so much, but that doesn't make it good barbecue.

              1. re: Greg Spence

                We may disagree on a lot of things (Kreuz, for some reason, comes to mind), Mr. Spence, but you have definitely nailed this one. (However, we should go easy on Nick -- he's from Portland and I can personally vouch for the universally sorry excuses they have for barbecue in Oregon, whether it is pork or beef.)

                1. re: Mesquite

                  Next time I'm down I'll have to check out Spence's recommendations. I am a pork bigot. I prefer pork. Beef bbq doesn't interest me much. So if there's better than Salt Lick, I will certainly be interested to test that assertion.

                  As for Texas pork ribs, I've only tried places in DFW, a couple miscellaneous places, and the Salt Lick. Salt Lick was far and away the best. Not even close. Places like Sonny Bryan's are rather mediocre. You put down the Q here in Portland, but there are a couple places here (Yam Yam's and Cannon's) that have better pork ribs, imo, than any place I've been in Texas other than Salt Lick.

                  Maybe I am easy. I'll grant that. Maybe, though, the ribs have to be amazing to even be considered good by some of you. Or maybe, you're just unfair to Salt Lick.

                  1. re: Nick

                    Hey - if you live in Austin, or visit, you should go down to Artz Rib house on S Lamar for their baby back ribs. To me, they are the best.....

                    And try World's Finest for Brisket. It's on Burnet Rd at the old Farmer's Market - there's a pink pig for a sign.

                    1. re: rudeboy

                      hey RB!, are you still gonna' do the SF 2 Portland thing? I posted a mucho grande route for you, but you never responded. Report back, call me -billy in Talent, or

                      1. re: billy52

                        Hey Billy - yours was the most helpful post for my trip...we did about half of your travel reccommendations, but only one of your eatery recs (Morning Glory - excellent!). The shakespeare was awesome. What a beautiful state you have....I'll write you on the other board or by email. Thank you very much!!!!!

                        1. re: rudeboy

                          not a bad ratio-my wife ignores me completely

                          1. re: rudeboy

                            shouldhaveadded:post on NW.we all like to hear what you think.

                            billy

                      2. re: Nick

                        Cannon's Rib Express? Are you serious? The ribs there come out drenched in this terrible sauce, are generally tough, and are always tasteless (except for the sauce that is either sickeningly sweet or flavorless but spicy). Even the ribs you can get at any Houston's anywhere are better. The place is a joke! As for Yam Yam's, I will say that at least they make an attempt (however futile) at Southern-style barbecue (which, btw, is quite a bit different than most Texas barbecue styles -- I could give you a primer on the differences but will just say sauced-up, slide-off-the-bone pork ribs ain't the kind you will find in good Central Texas barbecue joints and will direct you to Robb Walsh's great book on barbecue for a more complete description of the differences in style and final product), but it isn't even in the same league as the Southern-style barbecue places in East Texas and, especially, in Houston's predominantly African-American neighborhoods. To say that you are "easy" (when it comes to barbecue and pork ribs in particular) is quite an understatement. The Salt Lick seems to be tailor-made for folks like you who know zilch about decent barbecue.

                        1. re: Mesquite

                          Does Robb talk about the Carribean styles and African influences in that book?

                          1. re: Mesquite

                            I just went to Cannon's about a week or so ago. They didn't put any sauce on the ribs whatsoever. In my mind, ribs should be tender while still having substance, moist from the slow melting of fat and tissue, and smoky, while not just tasting like smoke. Cannon's and Yam Yam's do all three of these things and better than some lauded places in Texas. But this isn't a Portland board....

                          2. re: Nick

                            Absolutely no offense intended, my man, but you are way over your head in this discussion. Many of the folks in here that countered your (and a couple others) arguments for Salt Lick have been eating Central Texas BBQ for thirty or more years and know of what they speak. For a guy who appears to have sampled Texas BBQ a few times (and mostly in Dallas at that) to argue one way or another on "great Texas BBQ" would be like me coming up to Oregon and arguing where to get the best salmon. Your interest in the subject and comments here are appreciated, but, "I know experts on Texas BBQ, and you sir are no expert on Texas BBQ." 8^)

                            P.S. Take the suggestion regarding Robb Walsh's book on "Texas Barbecue Legends". It is the absolute best book on Texas BBQ ever.

                            1. re: Steve West

                              I don't think -- or didn't intend -- to argue on great Texas bbq. I don't know what exactly that means, nor do I care. (Though, I don't think I'd argue on "great Oregon salmon" either even though I've been eating that for 20 years.) I do know what good and bad is, though, and Salt Lick certainly isn't bad. And to my palate, it's quite good. Whether it's better than Luling/Lockhart places, I don't care either. That's a rather meaningless argument since it's largely an argument about which is better, beef or pork, it seems. I already know which I prefer, pork, and specifically, pork ribs. I also prefer spareribs to baby back ribs. But I also know that I'm not willing to just accept anything put in front of me as "good bbq". I mention the Dallas places only because Sonny Bryan's, eg, always seems to pop up in "Best of..." guides even in Texas. I find it mediocre. That's just to show while I may be easy, I'm apparently not as easy as some.

                              1. re: Nick

                                Look, everyone has an opinion, but not everyone has an educated one. Your statement "Salt Lick has damned fine bbq," is simply not shared by many folks around Central Texas with far more experience and knowledge of what Texas BBQ is all about. (Personally, I would call Salt Lick's meat mediocre and overpriced.)And your "I like pork" theme tells me you would be much better off talking with the folks in KC, Memphis or the Carolinas. Those people know pork, whereas most long time Texans could really give a flip about pig meat at the really good BBQ joints. I will say that the chops at Smitty's or Kreuz are far superior to anything sold at Salt Lick though. Read Robb Walsh's book and get back to us.

                                1. re: Steve West

                                  That's fine, but the question was originally whether Salt Lick is overrated and whether it's good bbq, not whether it's good "Texas bbq". That's a whole 'nother question. That's like asking whether your favorite Tex-Mex place makes good enchiladas or whether your favorite Tex-Mex place makes good authentic Mexican enchiladas (as in Mex-Mex or whatever you want to call it). They can be good without being authentic. Salt Lick can be good without being true Texas bbq in the sense of not falling within the beef tradition.
                                  Ultimately, I think Scott's comment hits the nail on the head:

                                  "The backlash is disproportionate. The Salt Lick may not have the best BBQ in Texas. But anyone who's been there and has the least faculty of discrimination can see that it is not 'poor product.'"

                                  It's unfair to people in search of good food, I think, to act like the Salt Lick is crap, especially if you say that primarily because stylisitically it's not your thing.

                                  1. re: Nick

                                    And can you believe that Houston, TX based Continental serves Minnesota BarbeQue, namely Lloyd's? I know, because every summer when I fly to Portland to escape the Great Sauna of Texas, that is what is served. I WISH I could have Salt Lick catering those flights. That said, within Texas, the 'Lick is mainly worth driving to for the scenery and atmosphere, which is definitely better than some of those other places.

                                2. re: Nick

                                  hey nick: as I have a town in texas with my family name and heritage involved and thus credentials, let me tell you....ignore these pub fools.
                                  They're the same people responsible for our current (p)resident. 'nuff said.

                        2. re: Nick

                          It's only overrated by those that call it good Texas BBQ in the first place, which leaves me out. Greg is pretty much right on IMO. As far as beef vs. pork goes, it is MUCH easier to get pork ribs right than beef brisket, that's why the top tier BBQ places in Texas excel at their brisket. No place in the country can compete with Lockhart/Luling brisket and you won't even get any argument about it outside Texas. As far as who has great pork ribs, I'm guessing the folks from Memphis, KC and the Carolinas would all line up and argue their case. You can save yourself a lot of trouble trying to duplicate Salt Lick's sauce, it's available at Central Market.

                          1. re: Steve West

                            1) I guess if you want to say that no one in Texas has good pork ribs, then fine, maybe you're right. I can't be certain. On a relative scale, though, I'd say Salt Lick is good, even if it is just for Texas....

                            2) Even if I grant that beef is more difficult than pork, I don't see that that matters as to what's good. Pulling off something good using a particularly difficult technique or ingredient may be reason for respect, but it doesn't make it better food. Some of the best dishes I've had in my life were relatively simple.

                            1. re: Nick

                              Texas Barbecue isn't just food, it's art. When you understand that, you can begin to understand the passion behind some of the comments this subject draws on this board. After all, in the world of food art, a difficult medium that produces a delicious product deserves more praise (and passion) that a simple medium that produces delicious results, doesn't it? I'm much more proud when I turn out a perfect brisket than I am when I turn out perfect baby backs on my own smoker.

                              1. re: Greg Spence

                                I don't know. I said that it deserves a certain admiration for the skill. But is a van Eyck better than a Picasso just because the van Eyck looks like a photo and the Picasso is just some simple charcoal strokes? Is The Matrix a better film than Casablanca because of the difficult FX shots? Is a Bach's Toccata and Fugue in D minor better music than Beethoven's Moonlight Sonata because it contains more notes?

                                1. re: Nick

                                  One an not appreiate art without appreciating the medium. Comparing pork to beef is like comparing charcoal to marble sculpture, assuming both artists have reached the pinnacle in their skill levels. Perhaps the true appreciation comes from the humbling experience of learning on your own.

                                  1. re: Greg Spence

                                    Maybe. Though sometimes the people who know the ins and outs of a thing lose the greater appreciation. eg, when I learned sleight of hand, some of the magic was forever gone. It's easy to get caught up in technique and lose appreciation for the experience.

                          2. re: Nick

                            Would you mind sharing the reverse engineered Slaw recipe? I am looking to recreate it for a family event.
                            Thanks!!

                            1. re: thedentons

                              I note you referenced Nick in your request for the reverse-engineered Salt Lick coleslaw dressing recipe.

                              It was actually Greg Spence that said he had come up with one.

                              And Greg, I'd like that, too.

                          3. re: Greg Spence

                            Commercial tourist trap? I hear that often. But, lest we forget, Black's, Kreuz's, and City Market in Luling all have web sites, all take internet orders, all peddle t-shirts, hats, bumperstickers, etc. And the cutesy, folksy abjuration of plates, utensils, sauce, etc., is less tradition than marketing gimmick--a calculated appeal to those pining for the illusion of "authenticity." But they're businesses, for goodness' sake. They're *supposed* to be commercial. (I have yet to see a "not for profit" BBQ joint.) Trapping tourists, locals, or any other warm body with an appetite and cash is the key to their survival.

                            Is the Salt Lick inconsistent? Yes. But for ribs and brisket, there aren't many places that are perfectly consistent. (Black's brisket is the only one that comes to mind. It's been excellent every time I've had it.) You have to look at the big picture--both across the menu (including sides) and over time. And, by that standard, the Salt Lick is, in my experience (and that of many others), a very good BBQ joint.

                            The backlash is disproportionate. The Salt Lick may not have the best BBQ in Texas. But anyone who's been there and has the least faculty of discrimination can see that it is not "poor product."

                            Scott

                            1. re: Scott

                              Leave the personal attacks out of this, Scott. I don't like the Salt Lick. I don't happen to think you can get a consistent product by using different type of pits and different pit masters scattered all over the property as the Salt Lick does. Many years ago, when the Salt Lick used only the single, central open pit, they produced a decent product. I don't happen to think that they produce decent barbecue anymore. That doesn't mean that I lack "the least faculty of discrimination." I can assure you that I am an extremely discriminating eater, most especially when it comes to Texas barbecue.

                              1. re: Greg Spence

                                Greg,

                                Sorry for the hyperbole. No offense was intended. As you know, BBQ excites passions in this state.

                                Scott

                              2. re: Scott

                                "And the cutesy, folksy abjuration of plates, utensils, sauce, etc., is less tradition than marketing gimmick--a calculated appeal to those pining for the illusion of "authenticity."

                                That's a ridiculous and misinformed statement if you are referring to Black's BBQ or Smitty's (old Kreuz Market) as each has been serving BBQ pretty much the same way for over 70 years. About the only changes involved taking the real steak knives off the tables and the horrific idea to add a salad bar at Blacks. Both places are as "authentic and traditional" as any BBQ place in the country and the "marketing gimmick/illusion of authenticity" statement is just plain baseless.

                                1. re: Steve West

                                  Well said, Mr. West. Let's not forget the shock some of us felt when Kreuz started serving beans. I think sometimes people forget that the Lockhart legends started as meat markets, not barbecue places. The smoking came along as a way to make the less desireable cuts, like clod (shoulder) more saleable.

                                  As for considering all items served by a 'cue place in rating the as a good or bad 'cue purveyor, I would submit that the quality of Black's salad bar would probably knock them off the list as one of the finest barbecue restaurants around.

                                  1. re: Greg Spence

                                    #1 - Black's has a salad bar? Who knew. I just walk right back to the meats. Can't imagine judging a 'cue joint on anything else.

                                    #2 - Most central Texas smoked meat purveyors began life as meat markets. They were founded by German settlers, to great degree because they could not get the smoked sausauges here that they were addicted to back home. Texas is cattle country, though, so it was obviously not much of a leap to begin smoking various cuts of beef, along with the pork and sausages. One would no more expect "sides" when purchasing their meats at these meat markets than one would expect at any butchershop.

                                    But if we want to decide "what" to thank -- we can thank the famous German wursts for the emergence of smoked beef in our midst.

                                2. re: Scott

                                  I'll defend to the death your right to use the word abjuration, Scott, but I think you might have been looking for another word to describe the hodge-podge...

                                  Link: http://www.newadvent.org/cathen/01044...

                                  1. re: Kirk

                                    Kirk,

                                    Abjuration was exactly what I meant. Some of these people reject plates, utensils, and sauce with a quasi-religious zeal. Serving meat with a fork, sauce, or on anything other than butcher paper is regarded as rank heresy.

                                    Confess the heinous sin of BBQ heresy! Reject the works of the ungodly! And you shall be free! Three last chances...you have *three* last chances!

                                    Scott

                                    1. re: Scott

                                      Ah. Now I understand your use of the word.

                                      You know, I think a great name for a BBQ place would be Auto da Fe. You could have all the abjuration you'd want...

                                      But maybe you'd have to locate it in New Mexico. And call it Auto da Santa Fe.

                                      I didn't just say that, did I?

                                  2. re: Scott

                                    ~~ "And the cutesy, folksy abjuration of plates, utensils, sauce, etc., is less tradition than marketing gimmick--a calculated appeal to those pining for the illusion of 'authenticity.'" ~~

                                    Hilarious. Smitty's (AKA original Kreuz's) was established in 1900 as a butcher shop. And Luling City Market and Black's not long after. How exceedingly prescient of them to eschew "plates, utensils, sauce, etc."

                                    Of course, they probably thought they were simply behaving like every other butcher shop around; but now we realize that in reality they were just exceptionally cagey and far-sighted marketers.

                                    1. re: ChrissieH

                                      Maybe not the original owners, but I'm sure the current owners drive a very nice car and have someone in charge of marketing/website, etc. What a difference 100 years makes, especially when you have all of the descendants suing each other.

                                      The salt lick is the buca di beppo of BBQ around here. Sometimes the food is not the most important thing, but at least it is passable.

                                      But aren't we lucky to have all of these great joints in the area? The finer points and differences are wonderful - I'll take them all!!!

                                      1. re: rudeboy

                                        ~~ "But aren't we lucky to have all of these great joints in the area? The finer points and differences are wonderful - I'll take them all!!!" ~~

                                        And truer words were never spoken. We ARE lucky to be able to parse and choose and argue about so many such wonderful options. If we were in the middle of, say, New York, we'd consider ourselves damn lucky to have even one - even the worst of the bunch.

                                        Oh, and Scott - have you ever heard the saying, "If it ain't broke, don't fix it?"

                                        1. re: ChrissieH

                                          So you prefer to eat with your fingers on a flimsy piece of butcher paper? You must save a lot of money at home. ;-)

                                          1. re: Nick

                                            You know, I read and reread every single one of my posts, and nowhere could I find where I said that I "prefer to eat with [my] fingers on a flimsy piece of butcher paper."

                                            If it isn't too much trouble, would you mind directing me to the post where I said that? Because I'm certain you wouldn't have said that I did, if indeed I did not.

                                            1. re: ChrissieH

                                              Actually, I think it has less to do with "if it ain't broke, don't fix it" than it has to do with the preservation of tradition. Too many Texas traditions are misunderstood by non-natives who'd like to change, rather than learn to appreciate, the history and reasons behind the traditions. Thank goodness these restaurants haven't forgotten their roots; otherwise we might be dealing with a Kreuz/Black's/Luling City Market/Southside Meat Market serving Eckrich instead of their own products. Appreciate the roots; don't try remake these barbecue temples according to your own craven images. While I'm ranting, what in the hell is wrong with eating off butcher paper with your fingers? If you don't like it, stay at the Salt Lick. Just don't imagine it's better than the prototypical barbecue places in the area.

                                            2. re: Nick

                                              Nick said, derisively, "So you prefer to eat with your fingers...blah blah blah..."

                                              I thought of this post last night at a "Southern Cooking" restaurant while watching a table of French tourists trying to eat their fried chicken with a knife and fork.

                                              And I decided that I agree with the folks that sometimes "prefer to eat with your fingers...."

                                              1. re: Jaymes

                                                Jaymes, what is the name of the restaurant.

                                                1. re: James Cristinian

                                                  We were actually up in Austin at Lola's.

                                          2. re: rudeboy

                                            Soemtimes the food is not the most important thing? Perhaps you should re-read the intro to this forum. We're all here because the food IS the most important thing!

                                            1. re: Greg Spence

                                              Okay, I just re-read it. I was simply saying that when there is a large crowd of people celebrating and the food is good, then the event itself is important - the food doesn't have to be the *absolute* best in town. Now I am one picky bas%ard (just ask my friends), but I wouldn't celebrate a bar mitzvah at House Park BBQ (for several reasons).

                                          3. re: ChrissieH

                                            Chrissie,

                                            I don't deny the original authenticity of the meat market format. But, today, it's an anachronism--an anachronism that is deliberately maintained and marketed as bottled quaintness. It's commercial.

                                            Note that I didn't lump Black's into the "BBQ Luddite" category. They have sauce, forks, and styrofoam carry-out boxes. Someone even reported that they take credit cards. What's next? Indoor plumbing?

                                            Scott

                                            1. re: Scott

                                              Have never been to Salt Lick though i have heard of it. I'm not picky.Been to both Smitty's and Black's.Doesn't bother me whether I eat my meat on a plate of butcher paper.Or have sides either.All I want is to be in beefy-porky heaven,from good meat cooked well.If the meat's good quality you don't need sauce. That's what my late grandfather, a butcher said about steaks.
                                              Still want to try Cooper's of Llano branch in New Braunfels and Granzin's also of New Braunfels. Then a trip to McBee's in Marion and House of Da Smoke out near Lone Oak and Lavernia out USHwy 87.
                                              Just go and try it out, and then check out these other places.Have fun, make it an adventure.No one agrees completely on restaurants, regardless of what type they are. If you like Salt lick,fine.If not okay too.

                                          4. re: Scott

                                            I THINK YOU ARE RIGHT, AS FAR AS BRISKET GOES, THE MEAT ITSELF IS INCONSISTANT. YOU CAN GET THREE AT THE STORE FROM THE SAME MEAT SUPPLIER AND THEY WILL ALL 3 BE DIFFERENT AS A FINISHED PRODUCT EVEN IF YOU COOK THEM ALL AT THE SAME TIME.

                                            1. re: Scott

                                              A number of years ago, before I ever heard of this or any other board, I timed a business trip to San Antonio to the hours that the Salt Lick was open. (I've also done the same over the years with the original Kreuz, Smitty's, Black's and Luling City Market among others!) I drove out to Driftwood and found the ambience to be incredible. Disney could not have created a more impressive atmosphere for a Yankee like myself to eat bbq in. I even shared a table with genuinely friendly folks from New Branfels who could not have been nicer and more understanding.

                                              I wanted to like this place. I wanted to like it a lot. But the day before I had driven out to the Luling City Market AND the Kreuz Market (this was the early '90's) and was shocked, yes shocked, at how bad the Salt Lick was in comparison to them. In fact I was shocked at how bad the Salt Lick's q was in comparison to what I could get in D. C. which is generally not known for good bar bq.

                                              The Salt Lick would do very well if it was moved to Disney World or suburban L. A. or northern Jersey. But for central Texas there is MUCH, much better to be had. Actually, I think Rudy's is better now that I think of it!

                                          5. Good Lord, I love this board! It does my heart good to see so many passions inflamed about that most noble of Texas foods, Barbecue! It's nice to have my continued choice of where to live on this great planet reaffirmed. And thanks to to big dogs for allowing us to rant exhaustively about this subject. I tip my hat to everyone for ther stiff necked opinions!

                                            2 Replies
                                            1. re: Greg Spence

                                              This little discussion and "learnin' session" for some folks in here has made me hungry for some big-time TEXAS BBQ this weekend. Let's see, where will I be going? Anywhere in town (Austin)? Uhh, no. Maybe a niiiice little trip to that old shack by the creek that enjoys ripping tourists off? Nope, not a chance. Got it mapped out in my brain. Heading first to Smitty's in Lockhart for a sausage "appetizer", then down the road to City Market in Luling for some brisket with onions and pickles and a Dr. Pepper. Pack some brisket and a few sausage rings to go and then head back thru Lockhart to Black's for a whole brisket (at $6.99/lb. it's a steal) and a few sausage rings, crackers and bread, to take home for a Sunday picnic. Yeah, that's the ticket...

                                              1. re: Steve West

                                                Please stop! Here I am in Calif wishing I had lunch at City Market before I left Texas.

                                                On my last trip a few weeks ago, I made it to Black's for dinner when I arrived. Foolishly, I passed on the opportunity to drive to Luling for lunch a few days later. Woe is me...

                                            2. Absolutely Not.

                                              Absolutely Not.

                                              TH