A lot of us picked up some pretty bad habits during the pandemic. I did too. I didn't drink, and I didn't smoke, but I started paying other people to do some serious smoking on my behalf. That's right, I got addicted to mail-order barbecue. Thanks to dry ice and overnight shipping, there was no telling how far frozen bricks of brisket and entire racks of ribs could come. It started with Snow's and most recently settled at Salt Lick.
It all started because of Thanksgiving, as I've vowed to never brine another turkey. Salt Lick has this Spicy Smoked Turkey Breast that adds some oomph to an otherwise boring bird. There is no meat I detest more than the slab of drywall that is a turkey breast, but this one is almost interesting. It could use a little more smoke, but you can see it from the faint pink glow of the meat, and they aren't stingy about the spice. It’s a sharp and perky, somewhat peppery burn that is stimulating and almost exciting. That's high praise from me - I've never met a turkey breast I could tolerate, never mind one I could like. Now if only they’d smoke and spice some turkey legs instead, I’d be ordering those every year.
The classics are the classics. The Brisket is a boon, though the smoke is not as strong as Black’s.
The Sausage has a snappy casing with nice notes of pepper, and a sweet finish that most would enjoy.
The Pork Ribs are alright. Not falling off the bone but not clinging for life either. Better when basted, and I do love their mustard-strong sauce.
Beef Rib is also okay, good stuff but not my favorite, like most of the stuff here compared to legends like Snow's and Black's. Everything seems a bit more subtle, still all the makings of a classic, more like a strong backup singer; carries the harmony but doesn't overshadow the lead. Still, it's good stuff. Not a new favorite but zero regrets all the same.
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