I’m watching Top Chef right now and my mouth is watering as the cheftestants are cooking their own BBQ at The Salt Lick outside of Austin. I’m thinking of my own trip there last March. And seeing all this meat, I’m dreaming of the prime rib we had on Christmas day!

Slip’s cousin Michael used his Big Green Egg to smoke this huge piece of meat in Jack Daniel’s wood chips (that’s wood chips made out of old Jack Daniel’s wooden barrels— great flavor). 

The meat was juicy, tender, flavorful, and perfect. Michael served up slices (and ribs) with a creamy horseradish sauce, as well as fresh horseradish with a serious kick. We also had sides of salad, corn pudding, roasted root vegetables, mashed potatoes, glazed carrots, and fresh bread. And a gorgeous cake for dessert.

And leftovers? There were plenty. Prime rib sandwiches for a week!

Another look at how they do it in Driftwood, TX— The Salt Lick really does it good. If only I had a place for that big pit!

A shot of my plate from The Salt Lick in Driftwood, TX. What a glorious Thursday night dinner, on a ranch amidst happy, easy going Austin friends, Fat Tire beer, and live music outside under the big trees. What you see here is some brisket, ribs, cole slaw, potato salad, and baked beans. Tomorrow, more yummy TX eats and my own baby back ribs and jalapeno cornbread recipe!