Deep in the heart of Texas lies a barbecue joint called Salt Lick. This family-owned restaurant shares its long-time recipe for creamed corn.
Salt Lick is an established barbecue joint in Driftwood, Texas. Serving over 600,000 customers a year it is hard to dispute that they know their meats. “The Salt Lick Cookbook,” by Salt Lick owner Scott Roberts, with Jessica Dupuy, was written to share his family’s story, knowledge and passion.
Cover Courtesy University of Texas Press
Following the history of a family business, Salt Lick Barbecue, this cookbook stretches recipes through generations and onto the public. A beacon for Texas barbecue, this restaurant is constantly buzzing with hungry customers.