SNOW'S BBQ REVIEW | We Ate The BEST BBQ In Texas! | Fatty's Feasts
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- เผยแพร่เมื่อ 6 ก.ค. 2024
- This is part 2 of 4 of my video series of our BBQ tour of Austin, TX! Snows BBQ may not ring as many bells as a place like Franklin BBQ, but just like Franklin, they have developed a destination BBQ spot! Snows is located an hour outside of Austin and are only open on Saturday's, which makes going here quite an effort. However, if you decide to make the trip, you definitely won't be dissapointed. Not only is the food great, but the waiting experience is like none other that I've experienced. Check this out and make the trip for yourself!
Chapters:
00:00 Intro
01:26 About Snow's BBQ
03:12 When To Arrive
05:21 Waiting Experience
08:55 Ordering Food
10:09 Food Review
14:35 Final Thoughts
Check out the other spots we visited on our BBQ tour of Austin, TX!
Franklin BBQ: • FRANKLIN BARBECUE - WA...
Leroy and Lewis: • LEROY AND LEWIS BBQ RE...
Interstellar BBQ: • THIS MAY BE THE BEST B...
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Have you been to Snow's before? What are your thoughts / experience? Let me know below!!
Great review and details, I Love Snow's!! We went there on Easter Weekend, got there at 4:15am and was #55 in line. I asked the front what time they arrived and told me around Midnight. I was also told it was a slow Saturday. A guy told me he was there a month earlier "came at midnight, and I was where you are at now." It was well worth the wait, and you are correct the line moves pretty fast, when it opens. Kerry and Co, does a very excellent job with hospitality and making everyone feel welcome. Talked to a few peeps in line, many from all different parts of Texas and it wasn't there first "rodeo" at Snow's. Clay Cowgill is the man behind scenes, Tootsie comes in around 5ish. Clay was excellent with explaining the process and talked with anyone/everyone around the smokers. Just for their hospitality alone, I would go back to Snow's, but their BBQ/Pork steak was one of the best I've had. Coming from Hawai'i, I went to Austin/Dallas/Ft Worth area just to try the BBQ. Went to Terry Black's, Franklin''s, Cattleack, Goldee's, and Snow's as my last and great way to end my BBQ experience in Texas. The drive as you explained was crazy and middle of nowhere. Thank God for GPS, and questioned myself many of times, "Am I going in the right direction. I hope so!!"
@@MrKuliouou Sounds like you shared in the awesome experience as well! I definitely will be going back to try the pork steak! I can't fathom getting there at midnight and being 55 in line...Thats crazy!
Great review bro. I really enjoyed it.
Glad you enjoyed it!
The man that owns snows is a businessman, saving himself some money, buying cheaper brisket, the trick is the mop sauce they keep soaking it in, plenty of onions, then keep that bbq soaked in sauce.
Smart man, tender and sauce juicy, buy cheap meat instead of the high dollar prime without hormones or antibiotics
great review
Great review!
Thank you!
I typically try to arrive between 3:30-4:00 to be within the first 50 or so as long as its not a major football or holiday weekend. BTW, the pork steak is Miss Tootsie's favorite. It is a very old school Texas que item. The chicken sells out very quickly and was originally put on the menu for the locals. Those of us willing to get there early know what its all about. The chicken and pork steak is cooked on a traditional Central Texas cookbox - very similar to what they use in the Carolina's from what I can tell. Chudbox would be the Tx modern equivilent.
That makes so much sense! Some people were saying it was a traditional chicken flipper, which I didn't really think it was. I thought it was something different as you said. I want to go back to try the pork steak honestly. It looked amazing.
It's a great honest review. Edit: From what I understand they mostly use Select grade brisket, and occasionally Choice. The foil
Texas Crutch helps so the low marbled beef does not dry out. They serve the briskets pretty much right out of the
smoker, which can be vulnerable to shredding. They have found electric knives to cut better without shredding.
I am not sure how the bark stayed crunchy, it may be due to the lack of fat oozing from Select grade beef.
It you rest Select grade beef, it will get an even dryer texture. They have mastered the art of cooking low marbled briskets.
This is extremely interesting. Where did you hear about the select brisket? I've never had a select brisket that was anywhere close to this good. That being said, I can't cook better than them, so if that's true, I'm definitely going to try and study this more.
@@FattysFeasts The information about them using Select grade is all over, such as you may refer to this video at 11:47 Part #6 Texas Brisket Snow’s | Behind the Scenes | BBQ Champion Harry Soo Harry is a master pitmaster, he did a series of videos trying to get Select briskets right. IMHO, serving hot, without resting, is key. Once that the intermuscular fats spread thin within the meat fibers and cool down, the slices will be dry as leather. If I am
not mistaken, they mostly use Creekstone Select, which is a quality brand. Franklin uses Creekstone Prime.
@@CoolJay77 Oh wow...Yeah Harry is a legend. I'm gonna have to get me some of those and see what happens. So freakin cool!
I wanted to leave a comment on your last video saying that I hoped you visited this place, but I couldn’t remember the name. Miss Tootsie is something else. I saw a video about this place a year or so ago and I think that she is, or was recently, working at a school as her M-F 9 to 5 job. She’s a sweetheart. Finally, you are not an alcoholic because alcoholics want to quit!!! 😁Great video!!!
Well thankfully we did! That's insane that she works all week then probably works starting at 3am or eariler cooking BBQ on Saturday. Also, thanks for encouraging my drinking 😂😂
What an adventure! How can you not start drinking at 5a.m... The national anthem?! I mean, c'mon. Is this a dream?! Great video my friend.
Literally! It was so fun man!
Tootsie says on a few of her videos what's in the mop on the chicken. From memory I think it's water, onion, salt and pepper with some butter added at the end. Cook the onions down slow and don't use too much butter.
Forgot the worcestershire sauce and a bit of mustard.
That sounds like what it would be. Definitely could taste the onion!
When you flip your chicken, dip it in melted lard. Big Bob Gibson in Decatur, Alabama does this. I used to work there! Nice crispy skin.
Oh that sounds amazing. I will definitely give that a try!
😂 bro lost me when he said jaaaalaapinoo... Hahaha
My signature pronuciation lol
Redbird bbq in Port Neches is worth a trip. Easy top 10 when the new list comes out
Good to know. I'll add it to my list to try!!
So, what's your beer of choice? From out there and from here in CT?
Well I love my Busch light as my light beer, only because of the low carbs. I don't necessarily have a favorite. I used to like Treehouse in Sturbridge, MA but they were expensive and was a process to get. I'll have one or two local brews every time I'm out now, but it's hard to keep track. I prefer ales over IPAs now for whatever reason.
Great review, The chicken is the best ever. it Is the first thing that sells out Make sure you make a video when you figure out how to do the chicken. Thanks for sharing
I got some commenters saying it was a traditional chicken cooker, but I didn't think it was that. I'm gonna have to see if I can replicate it on the offset!
It's expanded metal on the bottom expanded metal on the top and chicken goes in between then it gets locked together and the coals are on the bottom and then you just flip it manually on each side without having to turn each piece of chicken
I thought that's what it was but I couldnt tell from what I could see. It seemed like it was different from chicken cookers I've seen in the past but I may be mistaken.
They must not be giving the briskets a long rest time if you still saw them in the smoker while waiting. They are likely finishing the briskets at a higher temperature in foil to make it tender.
Most likely, I'm just curious how the bark was as crispy as it was using foil.
Missed the pork steak. That is the best thing they have.
Snows is good BBQ throughout all their meats taste good unlike Franklins is just brisket. I've been to many bbqs places in Texas and they don't do pork and chicken well. Some do turkey well.
It's called a chicken flipper
My dog name is Lexi, and she is from Lexington tx , thats how she got her name she now about 13 or 14 yrs old . But never had bbq there. The worst town ive worked in.
OK Now Im hungry...
Now I'm hungry because you're hungry. Thanks 😑
Nice Video.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks!
Loved Snows. A better place to have BBQ is north in Cameron TX. at Hecho En Texas BBQ. They are amazing.
Oh nice. I'll add it to my list of places to try!
I like to smoke chicken on an offset smoker skin on and poor hot almost smokin butter over the skin
Oh hell yes!
Chickens cooked on something like a whole hog pit
Snows is overrated. I was unimpressed. It wasn’t bad of course, but I’ve had better. It’s on par with experienced backyard dudes.
A few people have commented saying that they use select briskets. If that's the case, I'm even more impressed, as I've never had a choice brisket, nevermind a select, that has come close to theirs. Very curious.
@@FattysFeasts maybe so. Could explain some of it for sure. It wasn’t that Snow’s is objectively bad bbq. It is not. But it’s made out to be some magical experience and it’s just not. There’s better brisket around Texas.
I agree with that for sure.
@@RFPewsbarbecue isn’t’ just brisket..
They cook the chicken in a direct heat pit.. which is what bbq was before the hipster offset took over. Also, you missed out on the pork steak
No. Lockhart is the best BBQA in the country and Lockhart is not Austin. Austin is pretentious trash.
Been to Lockhart. Went to some of the OG joints. It was fine, but there are some really skilled pitmasters in Austin and throughout Texas.
@FattysFeasts no there aren't. They worked at Lockhart joints & then left and opened places backed by big money. Then they pass off the techniques like they created it. Just like all the places up here in DFW did. Stop it. You're not talking to your ignorant fans here.