Snow's Pitmaster Tootsie Tomanetz named James Beard semifinalist

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schlotz
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2018/02/16 09:28:46 (permalink)

Snow's Pitmaster Tootsie Tomanetz named James Beard semifinalist

Snow's Pitmaster Tootsie Tomanetz named James Beard semifinalist
 
https://www.texasmonthly.com/bbq/tootsie-tomanetz-named-james-beard-award-semifinalist/
 
From Texas Monthly (June 2008):
 
The best barbecue in Texas is currently being served at Snow’s BBQ, in Lexington, a small restaurant open only on Saturdays and only from eight in the morning until whenever the meat runs out, usually around noon. Snow’s is remarkable not only for the quality of its meat but for the unlikeliness of its story. No one on the Texas Monthly staff had heard of it until we received a reader tip following our 2003 barbecue issue. To stumble upon a place this good and this unknown is every pit hound’s dream . . .
 
 
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    ScreamingChicken
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    Re: Snow's Pitmaster Tootsie Tomanetz named James Beard semifinalist 2018/02/16 19:56:55 (permalink)
    Tootsie and her chicken were featured in an episode of BBQ with Franklin a couple of years back.
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    RodBangkok
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    Re: Snow's Pitmaster Tootsie Tomanetz named James Beard semifinalist 2018/02/16 21:30:16 (permalink)
    Don't want to think how this place has changed since this report, but hopefully not a lot.  With fame comes a lot of changes, not always for the best.  Been a fan of Texas Country Reporter for a long time, here's their take on Snows from I think about 2011.
     
    https://www.youtube.com/watch?v=9lryHCMyNwE
     
     
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    schlotz
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    Re: Snow's Pitmaster Tootsie Tomanetz named James Beard semifinalist 2018/02/20 10:37:31 (permalink)
    I'm betting it hasn't changed much over the years...Lexington is a good hour from any major/minor city - Austin(1 hr.)/College Station(1 hr.)/Houston(2 hr.).  And only being open on Saturday you only get the diehard BBQ afficianados.
     
    Here's the writeup from the 2017 Texas Monthly BBQ Top 50
     
    Snow's
    Opened: 2003
    Pitmaster: Tootsie Tomanetz, 82, and Kerry Bexley, 50
    Method: Post oak; both direct- and indirect-heat pits
    Pro tip: This is some of the least expensive top-quality brisket around—$15.95 a pound, in case you’re planning a party.
     
    It’s early morning and the air is not yet blistering, so you roll the car windows down. You turn off the highway onto a farm road and meander through pastures and farmland, anticipation growing with every mile. Thirty minutes later you arrive in the micropolis of Lexington (population 1,200) and head for a small red building. Joining the line, you turn to gaze at the big open-air shed out back. That’s where the magic happens. Moving deliberately amid an array of magnificently battered barbecue pits—which resemble something from the dawn of the industrial revolution—are three people oblivious to the gawkers fifty feet away. They consist of the dean of Texas pitmasters, Tootsie Tomanetz; her boss and the owner of Snow’s, Kerry Bexley; and the new kid on the block, pit hand Clay Cowgill. Their skill and the indelible experience that they create are the reasons why Snow’s is once again at the top of our list. They might lift the lid on a pit occasionally to prod a pork steak (the cut’s gnarly exterior belies the succulent meat within), they might pause to inspect the rows of briskets. Every so often, Tomanetz will take a little cotton mop and baste the chicken halves with a thin, sweet sauce. Periodically, trays of aromatic meats are toted inside to be sliced by the efficient crew overseen by Kim, Bexley’s wife, in the small dining room. Meanwhile, you’ve ordered and paid up. You look for a picnic table to share (if you’re lucky, there’s space at one under the shed—think of them as chef’s tables). You settle down and dig into brisket so succulent your eyes close involuntarily. But it’s the chicken (yes, chicken!) and salty pork steaks with pockets of buttery fat that will have you wondering why you don’t spend more Saturday mornings in Lexington. Rating: 5. 516 Main, 979-542-8189. Sat 8–1:30 or till meat runs out.
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