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R E S O L U T I O N
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WHEREAS, The Salt Lick was the featured restaurant on April |
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12, 2011, for "Bar-B-Quesday," and it is one of the outstanding |
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Central Texas businesses that have generously supported the popular |
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hall lunch event during the 82nd Legislative Session; and |
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WHEREAS, Hosted by State Representative Jason Isaac, |
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Bar-B-Quesday has served up tasty fare for an appreciative crowd at |
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the State Capitol on Tuesdays, and this highly anticipated |
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get-together has provided a showcase for some of the legendary |
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establishments in House District 45 specializing in that beloved |
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cuisine; and |
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WHEREAS, The Salt Lick was founded in Driftwood in 1967 by |
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Thurman Roberts and his family, and it traces its recipe for searing |
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and slow-cooking meat to Bettie Howard, the grandmother of Mr. |
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Roberts, who arrived in Texas in the 1860s; today, the Salt Lick is |
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owned by Thurman's son Scott and hosts thousands of diners each week |
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at its original restaurant as well as operating locations in Round |
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Rock and at the airports in Austin and Oklahoma City; and |
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WHEREAS, While many distinctive foods are associated with the |
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Lone Star State, barbecue holds a special place in our culinary |
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heritage, and the Salt Lick is indeed deserving of recognition for |
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helping to focus attention on the prominent role that Central Texas |
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has played in building and maintaining that proud tradition; now, |
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therefore, be it |
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RESOLVED, That the House of Representatives of the 82nd Texas |
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Legislature hereby commend the Salt Lick for its participation in |
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Bar-B-Quesday and extend sincere best wishes to the business for |
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continued success; and, be it further |
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RESOLVED, That an official copy of this resolution be |
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prepared for the Salt Lick as an expression of high regard by the |
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Texas House of Representatives. |
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Isaac |
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______________________________ |
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Speaker of the House |
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I certify that H.R. No. 1782 was adopted by the House on May |
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19, 2011, by a non-record vote. |
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______________________________ |
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Chief Clerk of the House |
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