Snow’s BBQ, based in the tiny town of Lexington, Texas, and only open on Saturdays, is widely regarded as one of the best barbecue joints in America. Both Texas Monthly and Southern Living named it the best in Texas, and its legendary pitmaster, “Ms. Tootsie” Tomanetz, is considered barbecue royalty, especially after being featured in an episode of Netflix’s “Chef’s Table: BBQ.”
Every week, barbecue lovers come from miles around to line up for a taste of this spectacular classic Texas barbecue.
Kerry Bexley opened Snow’s in 2003, and we had the opportunity to chat with him over email about the restaurant, Ms. Tootsie, and what makes Snow’s barbecue so great. The following interview has been lightly edited for clarity.
How did Snow’s BBQ get its start?
I have been blessed with the opportunity to do many things in my life of 57 years, including prison guard, rodeo clown and bullfighter, owner of a fencing farm and ranch store, rancher, real estate agent, mining equipment operator, and landlord, to name a few. I knew in the early 2000s that there was a demand for good BBQ in this small-town of 1,100 people. Ms. Tootsie had previously owned a meat market that did BBQ on Saturdays from 1976-1996. I felt like if I could get her to be my pitmaster we could make a go at bringing BBQ back to town!
Saturdays have always been the popular day for BBQ in Lexington, because the farmers usually came to town on Saturdays to get all their supplies, and our livestock auction is just a block away, where they brought their livestock to market. Tootsie and I had a long talk in late 2002 and she agreed to come to work for me and gave me a list of things she would like for opening day, in March 2003. The first 5 years went well, but mainly just locals and farmers bringing livestock to the auction.
What do you think sets Snow’s apart from the pack?
What sets us apart from everyone is that we have stayed true to what got us to this point in the first place. Being open on Saturdays only, and with the pits and seating area all together, guests can watch everything that is done during the cooking process. Our small rustic town hosts people from all over the world each week. Last time I counted, we had visitors from 23 different states and 15 countries on a Saturday morning!
At Snow’s, you immediately become friends rather than customers. The entire staff is committed to making sure you have a great time while you’re visiting Snow’s. From the line raffle we do before opening to the free open bar to the close proximity of seating to the cooking area to, of course, all the great customer service and Texas hospitality, what you get while you are here is second to none! Oh, and by the way, you will enjoy some of the best barbecue you have ever eaten.
How has Ms. Tootsie handled her fame?
Ms. Tootsie, now 89 years of age, has handled the well-deserved fame like a champ. This didn’t happen overnight, however, as she is a very hard-working lady that has always believed in getting the work done first, then relaxing and visiting. It is very rewarding for me to know that neither of us would have ever gotten to this point in business without each other. It is also very rewarding to be able to serve great people from all over the world each Saturday morning in this small town.
Is there a secret to making such great barbecue?
Snow’s secret to making great BBQ is to keep it simple. Start with a good quality product and give it a lot of attention and TLC. Snow’s has grown considerably over the years and with growth comes great staffing. The staff at Snow’s are second-to-none, including pitmaster Clay Cowgill, who has been with Snow’s for about 9 years. He does all the briskets and ribs and is also in charge of all the cooking for our online shipping. His attention to detail sets him apart from others, as he is always looking to improve.
Where do you see Snow’s BBQ in the future?
I see Snow’s BBQ to remain with its current plan of operation for many years, as we will never outgrow our current plan to offer a great product at a compatible price with great customer service. One thing I see today that’s so sad is a lack of great customer service and great hospitality at restaurants. They’re something that everyone could offer with a little training and good leadership, and it’s free! Everyone deserves to be treated special.
This article originally appeared on Goldbelly.com and was syndicated by MediaFeed.org
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Pastrami vs Corned Beef: Which is Fattier?
Pastrami and corned beef are preserved meats made from beef, usually brisket to be exact. Both pastrami and corned beef are sliced and served at delis and sandwich shops.
But there is one key difference to these similar Jewish deli meats: pastrami is smoked and corned beef is not smoked. The cuts of meat are also different. Both are delicious eaten alone, but they are also popularly enjoyed as the meaty base for iconic sandwiches.
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Pastrami is a deli meat made from beef that is brined and smoked. Brisket is traditionally made from a cut called the navel, located below the ribs, but it’s also frequently made from the brisket, which itself is comprised of the fattier “point” (also called deckle) and the leaner “flat” (also called “first cut”).
To make pastrami, the brisket is brined. It is then seasoned with herbs and spices like salt, coriander, mustard seeds, and black pepper. It is then smoked and steamed, yielding juicy and tasty meat.
Pastrami can trace its roots to Eastern Europe, specifically Romania. It gets its name from pastirma, an air-dried cured and seasoned beef that is popular in Europe and the Middle East. Pastrami is sliced and often served piled high in sandwiches.
Liebman’s Deli
Corned beef is a deli meat made from brisket, located near the cow’s lower chest. Corned beef is cured, brined with a variety of spices, and then boiled to super-tender perfection.
Corned beef also can trace its roots to Eastern Europe, although it’s also commonly found in Ireland. Corned beef is most commonly served with cabbage (in the traditional Irish preparation) or on rye bread with a schmear of mustard to make one of the most popular Jewish deli sandwiches.
Kenny & Ziggy’s Delicatessen
Meat lovers often debate which is better, pastrami or corned beef. The answer: it depends! Some people may prefer the smokier, oftentimes more flavorful pastrami while corned beef has a markedly different flavor profile.
Is Pastrami Less Fatty Than Corned Beef?
Because the navel tends to be fattier than brisket, pastrami may have slightly more fat than corned beef. When it’s made from brisket, the amount of fat depends on whether it’s cut from the point or flat. In Jewish delis, customers can usually specify whether they’d like their sandwiches lean or fatty.
Wexler’s Deli
Pastrami is delicious for several reasons:
- The cut: The navel is more marbled than the brisket, which is what’s used to make corned beef.
- The preparation: Pastrami is smoked and then steamed whereas corned beef isn’t smoked.
- The flavor. Pastrami is more flavorful because it’s brined before being rubbed with a flavorful seasoning blend whereas corned beef is only brined. Some pastrami rubs also may include sugar.
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Whether a Reuben sandwich is better with corned beef or pastrami comes down to personal taste. Reuben sandwiches are made with either sliced corned beef or pastrami. The meat is sandwiched between rye bread and topped with Swiss cheese, sauerkraut, and Russian dressing. No matter which meat you use, your Reuben sandwich is going to be delicious.
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Grab a wad of napkins and bite into two of the most iconic Jewish deli sandwiches ever: pastrami sandwiches, and corned beef sandwiches.
Kenny & Ziggy’s Delicatessen Pastrami Sandwich Kit
Houston’s Kenny & Ziggy’s Delicatessen is an authentic New York delicatessen opened by Ziggy Gruber. The deli’s team expertly house-cures its brisket into deliciously tender “regular” corned beef and “first cut” corned beef. They also perfectly smoke and flavor their “regular” pastrami and “first cut” pastrami and pastrami sandwich kits.
Kenny & Ziggy’s Delicatessen
Liebman’s Kosher Deli is the last old-school deli in the Bronx. The kosher deli makes old school corned beef sandwiches and pastrami sandwiches with classic traditional recipes and love. Bite into a taste of New York with your choice of pastrami or corned beef DIY sandwich kits.
Liebman’s Kosher Deli
The iconic kosher New York deli Pastrami Queen serves some of the tenderest and juiciest pastrami. This classic Jewish deli handmakes pastrami sandwiches on fresh rye bread from Orwasher’s Bakery. Each sandwich is served with deli mustard plus a side of garlicky sour and half-sour pickles.
This article originally appeared on Goldbelly.com and was syndicated by MediaFeed.org
Pastrami Queen
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Featured Image Credit: Snow’s BBQ.
