TMBBQ Behind the Pit Dinner - Snow's BBQ

At the last TMBBQ Behind the Pit Dinner at Franklin Barbecue, I had a fantastic time. It was such a cool and intimate setting to be at. When I saw that they were going to do a dinner at Snow's BBQ, I had to go to it as well. I got on at 10 AM the morning the tickets went on sale, but the website said there were none available. Darn. I decided to try back in 7-8 minutes just in case some tickets expired in someone's cart. It did. Bingo. I bought a pair, and the site said sold out right after. I purchased the last two tickets. Sweet.

Where is the electric knife?

I went to Snow's BBQ recently. It was excellent as usual. Here is my "official" review from a couple of years ago. Snow's is only open on Saturdays from the morning until they sellout (probably early afternoon). So getting to eat there on a Tuesday evening was pretty awesome. 44 Farms brought owner/pitmaster Kerry Bexley some beef ribs and briskets to smoke. Karbach Brewery provided the beers. Yeti was also one of the sponsors.

Kerry and Tootsie Tomanetz smoked brisket, pork ribs, beef ribs, original and jalapeƱo sausage, pork steak, and turkey for the event. Everything was tender and smoky. They served the briskets they usually have and the 44's. The only noticeable difference was that the 44's had a beefier taste. The beef ribs were a nice treat because they were not normally on the menu. They packed a lot of flavor and were rich. I tried the turkey for the first time, and they did not disappoint. Moist and flavorful.

Kerry Bexley & Tootsie Tomanetz
Kerry Bexley, Tootsie Tomanetz, & Daniel Vaughn
After dinner, there was a question and answer session. Kerry and Tootsie talked about the history of barbecue in Lexington and how Snow's got to where they are today. Over the years, people have questioned the use of an electric knife to cut the brisket. Kerry told us that they use one to make it easier on the person cutting, and also that the briskets are smoked so tender that they will break apart when using a standard knife. CNN was also there filming a segment on beef. They had followed Daniel Vaughn throughout the day eating BBQ and a stop at Shake Shack.

Direct Pits
Offset Smokers
Tour of the Pits
If you have not gone to a TMBBQ Behind the Pit Dinner, try your hardest to do so. I think the only other Central Texas BBQ joint they do it at is Louie Mueller Barbecue. I want to try to make it to that dinner the next time around. I have seen Pecan Lodge in Dallas and Killen's Barbecue in Houston host it before. It is a neat experience. You get to hang out with other barbecue lovers, eat great BBQ, and drink a few cold ones. It is relaxing and has a chill vibe to it. Driving back to Austin in a meat coma was totally worth it.

Until next time, happy smoking...


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