Snow’s BBQ
Brisket
Turkey
Pork Shoulder
Pork Ribs
Half Chicken
Beans
Banana Pudding
Open from 8am until sold out on Saturdays only and located in what a local chef referred to as “the middle of just past nowhere” Snow’s Barbeque is one of ‘those’ places – a destination, an experience, and – most of all – a story. Actually situated in the small town of Lexington and far newer than many would guess, Snow’s is the result of the 2003 partnership between Kerry Bexley and “Ms. Tootsie” Tomanetz, the elderly female pitmaster whose ‘cue has often been cited as best in Texas. Small in size and indeed remote, Snow’s can best be described as a shed next to silos and with cows mooing in the distance the bucolic scene is punctuated on my arrival by smoke, the aromatic cloud rising from several pits where Tootsie is found smiling, happy to show off the meats at various stages, and exchange stories – her hospitality extending through the door where a trio of women and a dozen locals quickly identified me a stranger and welcomed me with tales of the town, a few samples, and some of the best smoked meat to ever cross my path. Famous for the moist brisket, light in spice but rife with smoke, but also featuring lightly charred ribs and turkey aromatic with herbs plus hefty slices of pork shoulder suffice it to say that nothing coming off Snow’s pits was less than reference standard but focusing on what both Mr. Bexley and a local lawman referred to as “Tootsie’s signature” a special mention is due to the chicken – a “nine or so hours” smoked homage to poultry with breast more moist than the typical deep fried thigh and skin nearly as crisp as Peking duck – the white bread, signature sauce, and some pickles sufficing for bao and hoisin in a pinch. Every bit the ‘destination’ I’d hoped it was with complimentary banana pudding plus a “Ya’ll come back now, y’hear” that I took my leave and with a round trip time less than a wait in Franklin’s line I certainly hope to someday do just that.
