Not Your Normal Beef Blogging

Ahhhh…work. After being off for the past 2 weeks, it really sucks to be here today. I’ve really been enjoying the mini-vacation. It’s been nice to have time to spend with all the friends who have been here from out of town, and to sort of putter around without thinking about the constraints of time.

For Christmas Eve Day, I spent my day driving through the Texas Hill Country in search of BBQ. Our ultimate goal was to get to the Salt Lick, in Driftwood, southwest of Austin. The weather here has been beautiful…in the 60s and 70s with clear blue skies, perfect for a lazy drive.

Here’s a shot of the Blanco River.

This was right outside of Wimberley. According the Wimberley Chamber of Commerce, Wimberley was designated one of “America’s Ten Best Small Towns” by Travel Holiday Magazine. There’s a thriving arts community here and one of my co-workers described it as a little hippie town. There were several galleries and antique shops and not a Wal-Mart in sight. It’d be nice to spend a day meandering around town and to also check out some of the local swimming holes when the weather heats back up.

So after getting a little bit confused about which road I needed to be on, we finally made our way to the Salt Lick. Now I’m not going to claim that this is the best BBQ in Texas, but it’s pretty damn good and there are a couple of things that are kind of enjoyable about it.

1) It’s located in a dry county, which in Texas means you get to bring your own beer or other alcoholic beverage of choice. Not such a big deal to me anymore, but when I started going there 10+ years ago and there were over 30 of us going…well, we never took along a keg, but we always had a few coolers that were packed with plenty of Shiner Bock to help wash down the habanero bbq sauce.

2) You’ve gotta take along plenty of floss and an empty stomach because for those of us who are gluttons, you can get the all you can eat brisket, sausage, and pork ribs. Family style comes with sides of beans, coleslaw, potato salad, bread, pickles, and onions, but that just interferes with the consumption of meat. The hell with that nonsense. You’ve got 2 hours to gorge your piehole before they kick you out, so you should try to make the most of it. You should also go on and save some room for the blackberry cobbler.

This is just a plate of meat, but there were only 2 of us. For larger groups, they’ll bring it out on a platter. Just be sure to count how many platters you go through…trips to the Salt Lick aren’t remembered so much by events related to the trip as by how many platters of meat you went through.

This shot is just for Res…all the sausage you can eat.

This kind of sums up the whole Salt Lick philosophy.

It should also be noted that this slaughterhouse that goes through thousands of cows each year is located just a couple of miles from Barsana Dham, one of the largest Hindu temples in North America.

Beef…it’s what’s for dinner.

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