Before we begin, it is important that we make one thing very clear: There’s no shame is an expanding waistline if it’s for the sake of Texas.
What do we mean by this? Well, considering we live in the the “Barbecue Belt” — basically a 30 some-odd-mile stretch that parallels Interstate 35 from Georgetown to San Marcos — it’s safe to say you’re shining your brightest as a Texan when you’re feasting like one. And you’ll be glad to know that Round Rock is the steel buckle of the “Barbecue Belt” with the arrival of the Salt Lick, which is just a foul ball away from the Dell Diamond.
The smell of burning mesquite is so enticing not even a full stomach can deter it. Never has the idea of getting a smokey facial while standing in front of a BBQ pit sounded so good. Even mediocre briskets slowly smoking can bring hardened criminals to tears, so imagine what a plate of Texas’ finest barbeque will do to you.
And since it’s important for all Texans to celebrate and support our state’s uniquely sooty, belt busting heritage of fine barbecue eating, we’re sharing various recipes, courtesy of the Salt Lick.
Location: 3350 E Palm Valley Blvd. | Round Rock, TX 78665-3905
Tel. 512-386-1044
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Mustard Barbecue Sauce
1 quart prepared mustard
1/2 teaspoon red pepper flakes
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon pepper
1 cup vinegar (white or cider)
1 cup water
1/2 cup margarine
1 tablespoon sugar
- Melt margarine.
- Add other ingredients, cook slowly for 10 minutes. Might want to add water a little at the time for right consistency.
- Keeps well in refrigerator.
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Hill Country Potato Salad
3 pounds potatoes, skins on (2 large potatoes)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon toasted sesame seeds
3 tablespoons pickled onion
1/2 cup Salt Lick BBQ Sauce
- Wash potatoes. Boil in about 1 quart of water for about 30-45 minutes covered or until toothpick tender.
- When done, immediately take the potatoes from the water and remove skin.
- Dice potatoes while hot into 1/2-to 1-inch cubes and transfer to a mixing bowl.
- Add salt, pepper, sesame seeds and onion and mix thoroughly.
- After mixed, add BBQ sauce. This late addition will keep the dry spices from clumping together. Blend in BBQ sauce until color is uniform.
- Serve warm or chilled.
The hole story about Round Rock Donuts
Without the slightest shred of doubt, Polo Garcia, general manager ofRound Rock Donuts says that giving birth never prevented anyone from stopping for a donut. Literally.
“One woman was on her way to the hospital to give birth and she stopped here for donuts to-go,” he said.
And that’s just the tip of the iceberg. People love their donuts in Round Rock. So much so that they’ll take them to their grave.
“One man asked for some donuts because it was his final request to be buried with a dozen Round Rock Donuts,” Garcia said.
So what’s all the hoopla about these donuts anyways? Well for starters, it’s hard (but not impossible) to go wrong with sweet, deep-fried dough. But there are some places that just, well, do it better than others. Some bakers use unique ingredients. Others pile on never-before-seen toppings. Or they just serve up a hot, fresh donut that melts in your mouth.
Well there’s a hole story to it.
The Lone Star Bakery (Round Rock Donuts) has been in business since 1929 when the first oven was put in. The bakery has changed hands six times, and it even survived a devastating fire in 2000. The fire destroyed the entire building, but with a little faith and hard work, the owners decided to rebuild. And they did.
Round Rock Donuts were the most popular in the Central Texas area, before the fire, but afterward the business did even better. Round Rock donuts are made from scratch and by hand every single day. There are no machines or conveyor belts used, just good old-fashioned elbow grease. The donuts are yeast-risen and the unique yellow color comes from the use of farm-raised eggs.
This is what sets them apart from anything else in the market. The baker and donuts have been featured in countless publications throughout the years. They’re a big deal to say the least.
The bakery mixes about 800 pounds of donut dough each day, combining fresh ingredients in batches of between 50 and 100 pounds in a large mixer. Once mixed, the dough is rolled flat and cut into familiar donut shapes before they make their way to the fryer. Another of the bakery’s famous offerings, the juggernaut size Texas Donut has been featured on Late Night With Conan O’Brien, Man v. Food and The Today Show.
The bakery makes more than 100 of them a day, and each one contains about the same amount of dough as a dozen regular donuts. That’s a lot of dough! But donuts are not the bakery’s only forte. In the back room, hundreds of cookies and pigs-in-a-blanket are baked in a huge antique oven called “Bertha.”
The Round Rock Donut has been one of the Austin area’s best snacks and desserts for the better part of 70 years. This is not varying far from fact, folks. While it flies somewhat under the radar, the devoted cult following has led to both distribution throughout the Austin metro area and widespread acclaim.
The latest chapter in this story comes from Bon Appetit’s Foodist judge Andrew Knowlton, who named Round Rock Donuts one of “10 Best Places for Doughnuts Across the Country” in an article. But you don’t need a reputable foodie to tell you that. If you’d like to get your donut fix, the original location at 106 West Liberty in Round Rock opens seven days a week at 4 a.m. and shuts it doors at 8 p.m.
They are also available at select convenience stores and coffee shops around town. We can certainly vouch for Round Rock Donuts being uniquely delicious. They are unlike anything else you will eat. They have texture and feel and when you bite into them, you get something that’s out of this world yet still very down to earth. And they are especially great when slightly warm.
But before you begin salivating and licking your lips and thinking of your favorite calorie-busting sweet fried dough treat, you may want to know that these delectable delights are made with the craft and tradition that Texans expect. So the next time you’re headed into labor, remind yourself that a donut is not just a donut at Round Rock Donuts. It’s much more.
It opens at 4:00 a.m. and charges only $0.55 each for cake doughnuts in flavors like applesauce, blueberry and chocolate. You can also go fancy — a cherry bismarck (jelly-filled) costs $0.75.
Location: 106 West Liberty Street; Round Rock, Texas
Tel. 512-255-3629.