When Texans argue about the relative merits of barbecue joints, the Salt Lick usually winds up at or near the top of the heap. Getting here entails a 30-minute drive southwest of Austin, but diners who make the trek are rewarded with finger-licking-good ribs, beef, chicken, turkey, and sausage slow-cooked over an open pit and accompanied by a tangy sauce (unusual for central Texas) and the usual sides. If you can manage it, top your meal off with blackberry cobbler or
pecan pie. The area is dry, alcohol-wise, but the BYOB policy keeps crowds happy. It's cash-only, but there's an on-site ATM.