Lexington

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

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 |
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 |
June 19, 2013

Interview: Kerry Bexley of Snow’s BBQ

Kerry Bexley (center) at the Texas Monthly BBQ FestivalOwner/Pitmaster: Snow’s BBQ; opened in 2003.Age: 46Smoker: A steel smoker with an offset firebox for briskets, a direct heat pit for everything else.Wood: Post OakIt was Friday afternoon and Kerry was getting ready to start the fires for the pits at

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