The world famous Texas BBQ legend “The Salt Lick” is publishing a cookbook just in time for Christmas, in late November. They are already accepting pre-orders.
Fans of the legendary barbecue restaurant The Salt Lick (which has national notoriety, thanks to food shipments and national TV and print coverage) will be able to experience its classic recipes at home and learn about the history of the celebrated Texas institution in the upcoming publication of The Salt Lick Cookbook: A Story of Land, Family, and Love by owner and pit master Scott Roberts and Jessica Dupuy.
BBQ lovers likely know of The Salt Lick, as its been featured on The Food Network, The Travel Channel, and The Today Show, as well as in the New York Times, Everyday With Rachael Ray, USA Today and Food & Wine, among others. In addition, owner and author Scott Roberts was a featured judge on Bravo Network’s recent series Top Chef: Texas.
The book is more than a collection of barbecue fare made famous by the restaurant as it contains an array of closely guarded family recipes that until now have never been shared. It is a story of over four generations of the Roberts clan, their love of each other, and the food that brought them together over the years. For The Salt Lick Cookbook, Roberts painstakingly chose the best family recipes and the stories behind them to share with the world, from his grandmother Roxieâ??s biscuits to his mother Hisakoâ??s catfish and hush puppies. These Roberts family’??s recipes are steeped in tradition and have provided the foundation for the barbecue restaurant, located in Driftwood, which has evolved into a great Texas landmark that attracts visitors from across the globe