Snow's BBQ

Tootsie Tomanetz’s Pork Steak

May 16, 2016 By Daniel Vaughn

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…

The Many Briskets of Texas

Dec 1, 2015 By Daniel Vaughn

Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different? I was struck by the variety…

Brisket Ain’t Cheap

Apr 11, 2014 By Daniel Vaughn

Two weeks ago Cranky Frank’s Barbeque in Fredericksburg finally bit the bullet. They raised their prices for barbecue and posted a sign on the door explaining the change to their customers. Not two days later I received a question over Twitter with a photo of the sign.

Everybody Line Up

Oct 25, 2013 By Daniel Vaughn

“Line are overrated.” This is the conclusion of economist Tyler Cowen in a recent article where he shared some of his principles for finding good restaurants. For Cowen, standing in line is a conformist activity, and the presence of a line is a not a good indicator of the…

BBQ Photographers: Wyatt McSpadden

Sep 23, 2013 By Daniel Vaughn

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, Texas I’ve been shooting pictures at BBQ places around Texas for better than 25 years. I’ve had the…

Interview: Tootsie Tomanetz of Snow’s BBQ

Jun 26, 2013 By Daniel Vaughn

Pitmaster: Snow’s BBQ; opened in 2003. Age: 78 Smoker: A steel smoker with an offset firebox for briskets, a direct heat pit for everything else. Wood: Post Oak Tootsie 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…

Interview: Kerry Bexley of Snow’s BBQ

Jun 19, 2013 By Daniel Vaughn

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

Snow’s BBQ

May 17, 2013 By Texas Monthly

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…

Snow’s BBQ

Dec 20, 2010 By Daniel Vaughn

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…

Snow’s BBQ

May 21, 2008 By Texas Monthly

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…