Salt Lick opens in Las Vegas

While in LV this weekend I was thumbing through the Las Vegas Weekly newspaper where they reviewed the branch of Salt Lick that has opened in the brand new Red Rock Station Casino. Unfortunately my thumbing took place while waiting at the airport for my flight home. The reviewer praised the brisket, but was even more enthusiastic about the chicken. The son of the owner of the Driftwood, Texas original is on premises running the pit.

Has anyone been to this new location?

Here's a link to the review http://www.lasvegasweekly.com/2006/04/27/taste1.html

Howard, he's got BIG plans for expansion. This article was in the Statesman a few weeks ago.

http://www.austin360.com/search/content/food_drink/restaurants/stories/2006/02/8saltlick.html

Mark, thanks for that article. I just wish I knew ahead of time that they were in Vegas, so I could have made the trip out to Red Rock. Please keep me advised of the progress of the expansion to Grand Prarie. Still hoping to make it to Driftwood though.

I went to the opening of The Salt Lick in 1969 when I was 12 - remember it well. A small joint that ny Dad loved. Back then the Driftwood area was rural; no houses, traffic, or upper-middle class white people in their Polo jeans. The BBQ used to be serious BBQ, no longer... tourist BBQ, similar to that of The County Line.

Can't speak for what it used to be like, but two years ago my wife and I made the trek to Driftwood. Talk about a waste of time. Tourist/Yuppie heaven. Waited an hour at least to be seated. Specifically told waitress I didn't want any sauce on my meat. Got my order drenched in sauce and sent it back. When I got my order back, I understood why they had poured sauce all over it. It sucked. 0 smoke flavoring. Tasted like it was made in the oven.

quote:

Originally posted by BigboyDan

I went to the opening of The Salt Lick in 1969 when I was 12 - remember it well. A small joint that ny Dad loved. Back then the Driftwood area was rural; no houses, traffic, or upper-middle class white people in their Polo jeans. The BBQ used to be serious BBQ, no longer... tourist BBQ, similar to that of The County Line.

Still better than Rudy's, though.

The first time I actually got to eat there was sometime in the late 70's. Some friends and I used to regularly travel down here from Missouri (I still lived there until late 1980), and we tried to eat there a couple of times (based on a friend's recommendation) before we finally found it open. They were only open a few days a week, but even then, it seemed to be "hit and miss". I specifically remember driving down one day when they were supposed to be open; it even gave the hours on the gate, and they were supposed to be open, but the gate was closed.

Anyway, the first time I ate there, I thought I'd died and gone to Heaven. Over the years, I've spent many hours sitting at the long tables with friends, drinking beer from the coolers we brought in, getting sauce all over ourselves eating "family style".

I still think the food is OK, but Dan is right, the experience is NOTHING like it used to be.

Been to the Salt Lick in Driftwood twice. First time about 12 years ago. Second time about 3 years ago. Thought it was terrible the first time. The second time, still terrible!
With all the really great BBQ's around that part of central Texas, the Salt Lick would be on the very bottom of the list-If on it at all.
Thank you, I've said my piece.

Got to thinking about maybe why I didn't like the Salt Lick. I have a feeling they use too much heat on that fire in the restaurant, And I don't think they smoke em long enough. the biggest difference between good BBQ and bad BBQ is the length of time in the smoker and the temperature. needs to be smoked loooooooooong and loooooooooow.

For the record, the reason I've not tried Salt Lick and am still curious, is that each time I've been in the Austin area, I've always made the trip to Lockhart and Taylor, and then just never had enough time to get to Driftwood.

quote:

Originally posted by signman

For the record, the reason I've not tried Salt Lick and am still curious, is that each time I've been in the Austin area, I've always made the trip to Lockhart and Taylor, and then just never had enough time to get to Driftwood.

At the rate he's going, you'll have one there in Baltimore in no time.

Next time you're down here, let me know. We'll run out to Driftwood. It's not the ghastly experience some would have you believe.

quote:

Originally posted by twinwillow

Got to thinking about maybe why I didn't like the Salt Lick. I have a feeling they use too much heat on that fire in the restaurant, And I don't think they smoke em long enough. the biggest difference between good BBQ and bad BBQ is the length of time in the smoker and the temperature. needs to be smoked loooooooooong and loooooooooow.

I agree but there brisket is very good. The sauce isn't too bad either.

I have personally been to the Salt Lick in Driftwood twice and both times it was super.

What I had was fresh, moist and tasty. I cannot speak for other locations.

The last time I was there was a couple of years ago with Bushie.

Paul E. Smith
Knoxville, TN