Host (and from the looks of in, relative newcomer to barbecue) Frank Pinello spends a Friday night at Snow’s BBQ with the legendary Miss Tootsie, pitmaster Clay Cowgill, and owner Kerry Bexley. From basting pork steaks, chicken, and ribs to picking out the done briskets to taking orders in line, he tries just about every task at Snow’s, even if very briefly. He even gets scolded by Miss Tootsie for slamming the smoker door too heavily.
Description: 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 pit master 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 8am for proper Texas BBQ.