The Salt Lick Legacy:

In 1967, The Salt Lick Bar-B-Que opened their restaurant on the Driftwood ranch wherethe owner was born and raised. It was a popular gathering place for locals, but it was also an attraction for deer who would come to lick the salt and minerals in exposed rocks scattered throughout the property. That's how Thurman Robert, Sir & Hisako T. Roberts gave The Salt Lick Bar-B-Que its famous name. They did everything by hand. They credited the quality of their food to cooking with love and care, and they were only satisfied when the job was done right.

The Salt Lick Bar-B-Que sauce uses a vinegar-base rather than a tomato-base, which would burn and add an acrid taste to the barbecue. The Salt Lick Bar-B-Que's sauce is essentially a Southeastern style of sauce that has been Texa-fied with a list of ingredients cayenne and chili powder, to name a few.