There are few BBQ joints that have a lineage like Salt Lick. In this case, the BBQ joint in question has been passed through three generations and the family itself can trace their BBQ origins all the way back to the Wild West in the days of wagon trains and cowboys. As part of our trip, we headed out to their original location in Driftwood, Texas on the family's 500 acre ranch. Miriam the Chief Operations Officer and Johnny and Shane, resident Pitmasters, took us on a guided tour of virtually every inch of the place including the old family mansion. And the food! Man, the food just kept coming and coming and every bite was better than the one before. So tune in now as Miriam takes us through the history of Salt Lick, and schools us on some of the finer points of working with beef. Much thanks and appreciation go to this episode's sponsors: Clean Heat Charcoal - hot burning, long lasting eco-friendly charcoal Black Angus Reserve - the best brisket bar none and sponsor of Manning Valley Natural Smokers Pits Perfect Low and Slow BBQ - your one-stop shop to get your BBQ venture up and running

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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