In Texas and throughout the South, myriad barbecue joints claim the title of “best barbecue.” 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. The Salt Lick Cookbook (The Salt Lick Press, 2012) is 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. The excerpt below comes from chapter 6, “Beyond the Salt Lick.”
More from The Salt Lick Cookbook:
Smoked Brisket Burger Recipe
It seems everyone has their own take on the classic hamburger. We, of course, had to add some of our brisket to the mix. You don’t have to use the cheese sauce if you don’t want things to get too messy, but if you’re going to be eating with your hands anyway, why not make the best of it?
1 of each bell pepper (gold, red, green)
1/2 red onion
Preheat oven to 375 degrees. Slice and combine peppers. Place on baking sheet and lightly drizzle olive oil. Roast in oven until medium roasted. Set aside in container. Slice raw red onion, and add to peppers.
2 1/2 pounds extra melt cheese
1/2 quart half-and-half
Cut cheese into small chunks and place in saucepan over medium low heat or in a slow cooker. Be careful not to scorch. Add half-and-half when cheese is melted, and stir well.
5 pounds ground beef
3 pounds lean chopped brisket
6 ounces Southern Barbecue Sauce
1 tablespoon salt
1 tablespoon pepper
1 dozen buns, toasted
Combine ground beef and chopped brisket in large mixing bowl. Add barbecue sauce, salt, and pepper. Form into 12 burgers and grill on a hot grill for 5 to 7 minutes on each side, depending on your preference for doneness. Remove from heat, and let rest for 5 minutes. Serve on buns with roasted peppers and cheese sauce.
This excerpt has been reprinted with permission from The Salt Lick Cookbook: A Story of Land, Family, and Love, published by The Salt Lick Press, 2012.