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Published -
- February 14, 2020
- 12:10 pm
Frank Pinello is back in Texas with another episode of A Frank Experience.
This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ.
Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84-year-old pitmaster Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. After mopping the meat, Frank tries his hand working the counter (and an electric carving knife) with the Snow’s staff to serve the lengthy line of customers who start queuing up at 8 am for proper Texas BBQ.
- Amazon Links
You can check out or buy this Cookbook on Amazon from the link below if you like:
Whole Hog BBQ: The Gospel of Carolina Barbecue with
Recipes from Skylight Inn and Sam Jones BBQ: //amzn.to/3Lzsz3b
What is the documentary “Truth BBQ” about and what role does Tootsie play in it?
In a state where barbeque is almost a religion, an 84 year old legend of Texas stands out for his unique and unparalleled contribution to the art of smoking meat – Tootsie Tomanetz. He has been cooking and serving barbeque for more than 50 years, making him one of the oldest pitmasters in the world. His contributions to the culinary world have been recognized by the James Beard Foundation and the Smithsonian Institution.
Born in South Texas, Tootsie was introduced to the world of barbeque by her husband in the early 1960s. She worked for a local meat market and learned to smoke brisket and ribs by trial and error. Her passion for cooking and serving delicious barbeque grew over the years, and she started catering events for a local VFW post. Her barbeque became so popular that people would line up for hours to get a taste of her delicious meats.
Tootsie’s fame grew beyond the local community, and soon, she was serving her barbeque at state fairs and festivals. She became a fixture at the Texas Monthly Barbecue Festival, where she would serve up to 2,000 pounds of barbeque in a single day. Despite his age, Tootsie still works as a pitmaster at Snow’s BBQ in Lexington, Texas, which has been named the best barbeque joint in Texas by Texas Monthly.
Tootsie’s secret to making great barbeque lies in his minimalist approach to smoking meat – he only uses salt and pepper to season his meats, letting the smoke and slow cooking develop the flavor. He also uses post oak wood, which he believes gives the meat a unique flavor.
Tootsie’s contributions to the world of barbeque are being celebrated in a new documentary called “Truth BBQ,” which was recently released. The film explores the history of Texas barbeque and Tootsie’s role as a legendary pitmaster. It features interviews with Tootsie and other famous Texas pitmasters, who share their secrets to making great barbeque.
Tootsie Tomanetz has become an icon in Texas, and his legacy will continue for generations to come. He has inspired a new generation of pitmasters, who are carrying on his tradition of using simple ingredients, slow smoking, and a love of great barbeque. His passion and dedication to the art of smoking meat are an inspiration to us all.
