Two words: burnt ends. Smothered in the basic sauce they are amazing. I’ve never had any problems here. Just be sure and tell them that you need GF and remind them not to put any bread on the plate.
Sally was our server and was wonderful. Communication is important here! First time at the Driftwood location I was glutened. After investigating I found that you need to make sure to specify it's an allergy and ask that the meat is cut on a fresh board with new gloves and a new knife. Also ask that the sides are grabbed from in back (new sides) because theirs are kept near the bread and a lot of cross-contamination happens there. As long as you get the beans, slaw and potato salad new from the back kitchen and your meats cut on a fresh board (no meats that have been previously cut on the "bread board"..then you'll be fine. I went to the location in Round Rock and had success last night. No bad reactions. I ordered the brisket, ribs and sausage. I also recommend asking for new Sauce and not using the jars on the table (Sauce is GF but contamination can happen on the jars)
I ordered the brisket and sausage, and my husband got the ribs and pulled pork. I found the brisket to be really tender and delicious. The rest of the meats were fine, but not out of this world. The BBQ sauce is a mustard base and wasn't really to our taste. The sides were my only real complaint about this place. The slaw tasted like shredded cabbage they doused in white vinegar, the potato salad was mushy, lacking flavor and not like any potato salad I had ever had, and the beans were just kind of blah. Every time we drive by this place it is packed. It has a fun atmosphere and playground off the patio, which would be great for our kiddos on a warm day so I want to love it. We will likely give this place another try, but so far not super impressed. I will say that neither of us had a reaction.
My daughter and I both have Celiac. Our waitress was knowledgeable about gluten and cross contamination. She said they would have clean board, gloves and utensils to prepare ours. We ordered brisket, sausage, ribs, potato salad, coleslaw and beans. All the meats were very good and tender. The beans are not typical BBQ beans, more like a ranch style bean, which we did not care for. The coleslaw was made with vinegar and dill, not mayo. It was “ok”. The potato salad was “eh”. We compare all BBQ to “The Shed” BBQ in Ocean Springs, so it’s hard to compete with their food! We did not get sick, she that’s a huge plus! I doubt we will go back as we weren’t that impressed, however, this place has HUGE crowds and long lines, so obviously it’s just a personal taste for us.😊
Celiac friendly. The only thing not gluten free is the bread, mac & cheese, and desserts. Otherwise everything else is okay!
great food, great service, all you can eat and take leftovers home. amazing
All GF except bread and dessert. Delicious and flavorful! Brisket, sausage, turkey and ribs!
Salt Lick is poor quality food rubbed and injected with msg. they use MSG in and on their meats. don't you ever wonder why you hear people saying how good the Salt Lick is? it's because of the monosodium glutamate.msg. very bad for people. and makes your body crave the food like an addiction. MSG is the only reason Salt Lick has any business
They have an allergy info sheet at the register. All meats gluten free!
I have eaten here at least 10 times in past 18 months and never gotten sick. Tell server you have gluten allergy and they cut meat separately. Love that I can have brisket, potato salad, cole slaw, pickles and onions and awesome bbq sauce gluten free. You can bring your own alcohol as well. And Bring your own GF bread if you want that. Tip: if long wait for inside seat, call in to go order and eat on outside picnic table.
Before you decide to eat here, spend the 5-10 minutes you’re waiting for your table watching the two guys cutting meat as it comes off of the pit. These two guys cut all of the meat going out to be served, and as I was leaving I watched them both assemble sandwiches with the same meat they had just cut - right on their cutting board. Sandwiches went onto plates and out for service, and they quickly resumed cutting meat coming off of the pit again, with the same gloves, cutting board, knives... everything. Not sure if this is commonplace, but it puts virtually all of the meat on the menu at risk of cross contamination - if not ensuring it is so.
Food tasted great, but I got very sick afterwards. Wish I’d decided to watch them work before I ate and not on the way out.