Further Update on Snow’s
In the “Know Before You Go” category, I’m just sayin’ that if you don’t get your pre-order into Snow’s by this Wednesday, June 11, you may come up empty (see post just below this one for details). I talked to Kerry Bexley, the owner (pictured), this morning, and he’s feeling a little like he’s been dragged by wild horses: In the two or so weeks that our June cover story has been in the hands of readers, Snow’s has gone from selling 300 to 800 pounds of meat on Saturdays. Holy cow! I didn’t know whether to congratulate the poor devil or offer to get him into the barbecue equivalent of the witness-protection program. He said, “I’ve got to cut off advance orders around Wednesday because we need some for our local walk-in customers.” He also said, “I’m really happy this has happened, and I’m amazed at the distance some folks have driven–we’ve had customers come from Austin, Houston, and San Antonio.” (The last is about 125 miles; only we Texans would get up that early or drive that far for barbecue.)
Eddie says:
Well, it was a long drive for us. We drove from the Rio Grande Valley located on the tip of Texas. Total hours to drive to Lexington should have been 6 hours and 30 minutes. But since we drove from 11:45 pm and drove during the night, I believe it took a little longer. We arrived in Lexington at 6:30. Pretty small little town. by 7:30 people were arriving at Snow’s. by 8 am there was a line of people. We waited in line for about 30 minutes. But after having tasted the meats, let me tell you, it was very, very well worth it. The brisket was so tender and moist. the pork ribs were falling apart. and the sausage was superb. Even the potato salad, beans and sauce were excellent. Snow’s lived up to what we were expecting. The food was great and awesome. We have tasted BBQ in different cities and nowhere have we ever tasted something like we did. The people, including the owner, were extremely friendly and nice. In all, it was a great experience that we have been voicing to our local BBQ friends. We bought enough meats to bring down for the rest of the family to taste. To Snow’s: keep up the great cooking job. You have an awesome small crew that knows their stuff. and take their work very seriously.
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Kathy says:
We can’t wait to head through Lexington and end up at Snow’s; we haven’t yet because we know the lines will be really long due to its new title as Texas Best! Maybe this fall??
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