Tootsie Tomanetz

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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 many in print. Thankfully, McSpadden has provided some of his favorites from the shoot for this version of Snow’s Queen. Every Friday that the Buffaloes…

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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 way she’s always done it. When she and Kerry Bexley opened Snow’s BBQ together in 2003, Tomanetz insisted on direct-heat pits. Bexley set to building…

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, Texas I’ve been shooting pictures at BBQ places around Texas for better than 25 years. I’ve had the pleasure of meeting and photographing the folks who smoke the meats, take the money, clean the tables and enjoy this great food. Until the Spring of 2013 I…

Interview: Tootsie Tomanetz of Snow’s BBQ

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 the best barbecue joint in the state in 2008 she became one of the most well known names in Texas barbecue. By default that made her…

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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 young Austinites who woke up in their cutoff shorts. Gathered outside the small red building that houses Snow’s BBQ, they await their turn to commune…

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 last-minute whirlwind trip through the finest that Central Texas had to offer, and Snow’s was our obvious first stop. This was his first time trying the Saturday-only…