Scott Roberts of The Salt Lick Restaurant can trace his barbecue roots back to the 1860’s, when his family moved from Mississippi to Texas, searing and slowcooking as they went. Through the years, the Roberts family incorporated a smattering of Texas into their cuisine, like cayenne, chili and cumin.. In the 1960’s, Scott’s father, Thurman, built a limestone pit in their Driftwood, Texas backyard and began cooking and selling barbeque. Today, that backyard pit has been transformed to an 800-seat restaurant that is known for producing some of the best barbecue in Texas.
It’s no surprise that these BBQ masters would also be experts with another Texas specialty, the Chicken Fried Steak. When preparing this dish, Scott recommends not skimping on the beef – choose Prime or Choice. Serve your Chicken Fried Steak with Creamy Gravy and Texas rice for an authentic Salt Lick experience.
Salt Lick Chicken Fried Steak
from Scott Roberts of The Salt Lick in Driftwood, Texas
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