Style & Design
December 17, 2020
How Six of Your Favorite Texans Are Celebrating the Holidays This Year
Tootsie Tomanetz, for one, is capping off this pandemic year with lots and lots of Christmas lights.
Tootsie Tomanetz
The Culture
September 18, 2020
Texas Monthly Recommends: A Caterpillar That Builds a Tiny House for Itself
Plus, a Netflix show featuring Tootsie Tomanetz, an Austin band’s wistful album, and a digital marketplace supporting local artisans.
BBQ
August 20, 2020
BBQ News Roundup: ‘Chef’s Table’ Features Tootsie Tomanetz
Plus: are we ready for lab-grown barbecue?
BBQ
April 14, 2020
A Week From Turning 85, Tootsie Tomanetz Misses Her Barbecue Family
The legendary Snow's pitmaster is still cooking barbecue for shipping, but the best joint in Texas has been closed to customers for a month.
BBQ
March 5, 2020
BBQ News Roundup: James Beard Honors, a Houston Rodeo Champ, and Sad News in Smithville
Plus: The barbecue pit so long it required an official highway escort.
Fire & Smoke
May 25, 2018
Our Barbecue Podcast Debut: The Story of Tootsie and Snow’s BBQ
In the first episode of 'Fire & Smoke,' Daniel Vaughn tells us the story of one of the most celebrated—and humble—pitmasters in Texas.
Food & Drink
March 14, 2018
James Beard Foundation Showers Some Love on Texas
Austin and San Antonio chefs makes the final round, as does Anvil in Houston. Winners will be announced May 7.
BBQ
February 15, 2018
Snow’s Pitmaster Tootsie Tomanetz Reacts to Her James Beard Semifinalist Nod
For the third time in four years, the prestigious restaurant and chef awards recognize a pitmaster.
BBQ
November 8, 2016
Snow’s Queen
This story about the amazing Tootsie Tomanetz originally ran in our October issue. We’re posting it here in its entirety along with a collection of photos from Wyatt McSpadden. He was assigned with capturing the essence of Tootsie for the story, which he did masterfully, but we could only run so
The Culture
October 19, 2016
Roar of the Crowd
Readers respond to the October 2016 issue.
Food & Drink
September 21, 2016
Snow’s Queen
On Saturdays Tootsie Tomanetz cooks barbecue the old-fashioned way for legions of loyal fans. That doesn’t mean she’ll ever give up her day job.
BBQ Recipes
May 16, 2016
Tootsie Tomanetz’s Pork Steak
Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn’t start practicing professionally until she was in her thirties. When she began her career in Giddings, offset smokers weren’t nearly as popular as they are today. Then, barbecue was cooked directly over wood coals, and that’s the
BBQ
September 23, 2013
BBQ Photographers: Wyatt McSpadden
Every month we’ll bring you a profile of a photographer who has captured the people, the food and the spaces that make up the world of barbecue.Wyatt McSpadden – Austin, TexasI’ve been shooting pictures at BBQ places around Texas for better than 25 years. I’ve had the pleasure of
BBQ
June 26, 2013
Interview: Tootsie Tomanetz of Snow’s BBQ
Pitmaster: Snow’s BBQ; opened in 2003.Age: 78Smoker: A steel smoker with an offset firebox for briskets, a direct heat pit for everything else.Wood: Post OakTootsie took her lunch break to talk with me while working her day job with the Giddings school district. After Texas Monthly named Snow’s BBQ the best barbecue
BBQ Joint Reviews
May 17, 2013
Snow’s BBQ
For some in the small town of Lexington (population roughly 1,200), Saturdays are as holy as Sundays. It’s hard to miss these devotees. They congregate at the end of Main Street, within view of some grain elevators dressed in a gingham rust—a line of farmhands, ranchers, well-off weekenders, and groggy
BBQ Joint Reviews
December 20, 2010
Snow’s BBQ
After driving three hours from Dallas to arrive in Lexington at nine in the morning, it’s hard not to suffer some validation bias no matter what you sink your teeth into. But it helps when it’s perfectly smoked and silky tender brisket. I invited a friend on a
BBQ Joint Reviews
May 21, 2008
Snow’s BBQ
A small wood-frame 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 ’cue—“outlandishly tender brisket, fall-apart-delicious chicken”—but for the unlikeliness of its story. The genius behind this meat