Friday, June 30, 2006
The Salt Lick at Austin Airport
At long last, we made it to the much anticipated Salt Lick at the airport. I still like this place the better than Rudy's. The ladeled-on sauce was more agreeable, the sausages had more bite, and the brisket had a surprising amount of tasty fat in it. The beans were uneventful, but the celery seed infused coleslaw was still unique, if delicate. Well, all three places this week were good (and much better than anything in Singapore), but I still like this place the best.
On a quick side note, it looks like there are some other interesting things worth exploring at the east end of the airport terminal next time, including a shop selling a bunch of habanero-based hot sauces, another BBQ place called Harlon's (the meat looked OK from a distance, but there was close to no line there, unlike the Salt Lick), and interestingly, another Salt Lick stand selling breakfast tacos and "Salt Lick Tacos."
Huh? What the heck is a Salt Lick Taco? Items on the posted menu included things like Baja Brisket Tacos ("chopped brisket with crisp cabbage and a creamy roasted poblano pepper sauce"), Green Chile Pulled Pork ("slow pulled pork shoulder, pulled fork tender and topped with green chile tomatillo sauce"), and Salt Lick Carne Guisada ("lean sirloin braised in onions, tomatoes and peppers with chipotle and dark chile power") for US$3.95 each, and all with a peculiar "special half corn - half flour tortilla". This all sounds like a bit of an identity crisis if you ask me (right down to the hybrid tortilla), but I suppose that if I get sick of their great traditional BBQ (or if I am short on time), I can try these tacos next time just to be sure.
Digested at 2:36 PM
|This made me feel:|