In 1967, my parents opened their restaurant on the Driftwood ranch where my father was born and raised. It was a popular gathering place for locals, but it was also an attraction for deer who would come to lick the salt and minerals in exposed rocks scattered throughout the property. That’s how Thurman Robert, Sir & Hisako T. Roberts gave the Salt Lick Bar-B-Que its famous name. They did everything by hand. They credited the quality of their food to cooking with love and care, and they were only satisfied when the job was done right. We’re proud to continue that tradition. Please enjoy this recipe, I know it would make them very happy. Sincerely, M. Scott Roberts. Whether they are made in Texas, take on a familiar Texas shape or are inspired by local tastes, Totally Texas products remind us of everything we love about the Lone Star State.
- Simple to use - Pat dry chicken, or meat, Sprinkle with Salt Lick Seasoning, let stand for 30 minutes and cook
- Two Salt Lick Chicken Seasoning for all poultry, Bar-B-Q, Oven and Grill
- Two Salt Lick Steak Seasoning for beef and pork
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