Salt lick bbq potato salad recipe

Hi, this web browser has Javascript disabled. As a result, several features will be disabled. Try this Salt Lick Potato Salad recipe, or contribute your own. The day before serving, scrub the potatoes and boil them in salted water until tender but still slightly firm they should not be mushy. Season the potatoes with salt, pepper, and celery seed. Marinate the onion in the pickle for a few hours or overnight in the refrigerator.

This November, The Salt Lick barbecue restaurant releases its first ever cookbook—revealing not only some of the key secrets to its great barbecue, but the culinary story behind the iconic landmark as well. Having spent six months uncovering old stories and family recipes while driving the back roads of Driftwood with Salt Lick owner Scott Roberts, cookbook author Jessica Dupuy visits with Roberts once again about pride, passion and pits. Without the history and everything else that you see in the book, there would be no Salt Lick. The rest of it is the foundation of the Salt Lick. It is everything and everyone that taught me and my family about quality, about caring about where you come from and about how to be friendly. JD : Your dedication at the beginning of the book is to women who have played a key role in your life. What made you want to dedicate this particular book to them?

We were heading back to our home in San Antonio after a long road trip and happened to be hungry as we were nearing Austin. I'm a BBQ fanatic so I suggested this place after reading a lot of good reviews. Overall I thought that this BBQ was pretty good. I ordered brisket sandwiches because that is always my test for a new BBQ recipe.

Discussion in ' Rusty's Grill ' started by hornian , Jun 21, Log in or Sign up. I was reading a thread on Around Austin about the Salt Lick, and it got me wondering if I could find the recipe for their potato salad the only thing there besides the sauce that sets them apart food-wise. And lo and behold, it was pretty easy to find.