In spite of the food not being to my liking, I would definitely go back, and I would encourage everyone to make the pilgrimage there. Having dinner at the Salt Lick is not merely a meal...its an experience for the senses. And liking or not liking 'cue is of no consequence.
|I wonder if they will cater in Hilo|
|the famed BBQ pit at the Salt Lick. . .where magic happens|
What bothered me most about the taste of Salt Lick food was that the barbecue sauce looked yellow. Even under the outdoor lights, I could tell it was yellowish. And in the land of Q, the yellow color usually means the devil's condiment. Because I was "in the moment", I just ate the food in front of me, but after reading Steve Raichlen's The Barbecue! Bible 10th Anniversary Edition, I'm certain that the hue was caused by Fucking Gross. In order to purge that memory, I had to try making my own barbecue brisket and slather it in my own sauce. With any luck, I could re-imprint my brain.
Epicurious. I used my kamado to smoke the brisket, and I instructed The Help to keep the temperature at 250 degrees. It took about 6 hours to smoke a 5-pound brisket. BTW, do not try to find brisket (other than corned beef) in Hilo. I had to drive to Kona Costco to get it. I don't think most people in Hilo know brisket in any way other than stew meat or corned beef, which I completely detest because it's often accompanied by the vile condiment.
I think my brisket endeavor turned out well. I served it with cole slaw, baked beans, and Ina Garten's Sour Cream Mashed Potatoes, which is my favorite mashed potato recipe of all time. Too bad I don't always have sour cream on hand. The Help did a good job slicing the brisket thinly (between 1/8" and 1/4"). I was able to cut bite size pieces with the side of my fork. In order to complete the memory imprint, I used my own BBQ sauce recipe to serve with the sliced brisket. I think my memory has been successfully excorcised!
The baked beans and cole slaw recipes were featured last week and the week before that.