One of the road trip foods we’ve been eagerly awaiting is Texas BBQ, so dinner last night at The Salt Lick in Driftwood, TX was a true highlight. I’m not much of a meat eater (I ate more beef on this sandwich than I’ve probably eaten in a year) but this thing was so good that it took all my will power not to inhale it in one sitting:
The sauce at The Salt Lick is the real kicker: smoky, tangy, mustardy, creamy, and you’re served so much of it you could use it to quench your thirst and still have plenty leftover. OK I have to stop writing about this, I just started drooling. I’ll let the pictures do the talking:
Please note: I ate half this sandwich at 5pm and was still stuffed when I went to bed at 1 am, so this meal was a nutritional nightmare that should be enjoyed once in a blue moon. If I’ve set off your cravings here, I highly recommend making Rosemary Braised & Pulled Chicken, which you can serve on a bun or over egg noodles. I make it with ~2 1/2 lbs boneless skinless chicken thighs instead of the turkey legs (trim off the excess fat before browning) and use half the oil. It’s one of my absolute favorite meals, and when paired with a simple green salad it can be guilt-free.