The Salt Lick


In 1967, Scott's father Thurman who was known for his delicious barbecue at family reunions, decided he would cook meat for paying customers. Thurman and his son, Scott, built a huge, stone barbecue pit which is still used to this day. Thurman would go to the pit on Thursday night and start cooking. He stayed for the weekend, sleeping on a cot, until all the meat sold. He kept coming home earlier and earlier. After a few months, Scott and Thurman built a little screen porch around the pit and grew from there to what it is today!