On one of our hill country drives we decided to try a different bar- b- cue place. I eat only small quantities of meat, and rarely red meat, but my husband really enjoys brisket or ribs. Generally, the meat is displayed this way, and you can choose various cuts. They will slice off small portions of whatever you care to try that day. It is cut and weighed and sometimes eaten from butcher paper on a picnic table. Beans, cole slaw or potato salad can be added to the meal.
Various rubbing spices, kinds of wood used for the cooking, and sauces added later give distinctive flavors to the bar-b-cue from each place.
We still like the Salt Lick in Driftwood the best!
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