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
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.
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.