@@SlapYoDaddyBBQ When I went there I wasnt sure if they had the sign up or not, but Tootsie was very nice and let go back there with her. Clay was also friendly, well the whole staff was.
@@TheFmann1000 Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Just went yesterday morning (7/24/21) and arrived from Austin at 5:50am. We were #200-203. Was shooting for top 200 arriving that late. Ended winning one of their raffles and got to move up 50 spots in line. Saved us an hour. Good thing too; they ran out of ribs about 20 spots behind us. Chicken was gone by guest #83 so missed out on that. Got everything else. Was fantastic. Bucket list checked ✅
Soo Sifu: Thank you for taking us along for such an informative tour and tasting of the restaurant!! It was a good tour and an enjoyable one seeing the yummy foods! Glad to see everyone having a good time, and seeing the pit masters having a good time practicing their craft! Best wishes for another grand, and delicious, tour soon! Much aloha, Sifu! 🤙🧧
Wonderful behind the scenes footage. There's a lot that goes into that "show" that Snow's is putting on each Saturday. I can't imagine the amount of prep work they do...must be exhausting. This is probably the 1000th video I've seen of Snow's and it's still an enigma as to how they can cook with these results. I mean...who else is using Select?
Heck Harry, a Harry Soo does 24 hours at Snows? Oh I'm sooo looking forward to that. And they use select, I'm so wanting to know more about that. I'm curious what their preferred size of brisket is. It looked like they preferred smaller, maybe around 10 pounders. Great seeing you out of the house again. Alaska, Texas and more. Great to see.
Great video! Visited with a good friend of mine and meet some more UK friends in the queue! Loved Snow's, the food, the vibe, the place and of course the staff. Loved the place. Also fortunate enough to get a photo with the legend. Thanks for bringing back good memories Harry. And thank you for training me up in backyard and competition BBQ 9 years ago! I still have my Certficate of Completion and custom thermapen!
Any time! Tootsie is a sweetheart! Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Wow. The Netflix documentary on Tootsie and Snows was inspiring. Question - u have Jeremy saying to rest the brisket for 8-12 hours, then Snows right off the pit?
I like to rest my briskets. Clay takes them off the pit to the serving line super hot. He uses foil instead of paper as foil has the property of infrared reflectivity that cooks the brisket faster than paper
Interesting that they use only Select, makes sense since they rest their meets for 1-2 hrs max, alot of restaurants like Franklins do long rest overnight so they are required to use Prime or higher grade to avoid them drying out.
Actually there is little rest according to Clay as they go from the pit to the serving line. Clay uses foil as butcher paper will take too long as it does not have the infrared reflectivity that the shiny insides of the foil has
LOL many like Tootsie with just a shovel and some wood and I wouldn't be able to hold a candle to their smoked meats. Once you learn a little like I have, you realize how little you know so I will continue to be lifelong student of BBQ and grilling 🐷🐃🐓🦆🐏
I have about 500 restaurants in each state that I have on my bucket list to eat at. For whole hog, I have to go further East. For ribs, I have to go further North. For Tri Tip, I have to go West. I'm not going to run out of places to eat!
Harry, I was going to buy your rubs form Amazon since they have free shipping, but there only have the NO Msg version. Will they ever have the MSG versions? Thanks.
I am adding to my Amazon SKU the MSG, Hot, Comp Hot, and Low Sodium. You can get it from Soupbase.com, my copacker, if you can't wait. Thanks for your business!
Harry! I'm from California haven't had the chance to check this place out. Thank you for the vid!. When pitmaster (redtshirt) was talking about making a longer stack and getting a bigger draw. Does that mean the temperature goes higher? Hotter style ? What temperature range do you think Briskets are cooked at Snows?
Clay likes 275F. The "draw" of the pit depends on the length and diameter of the smokestack, and whether you have a 250 gal, 500 gal, or 1,000 gal offset.
so before they modified it and made it longer was it running at lower temperature (cooking slower) ... the more the stack draws, the higher the temp, right?. So I'm assuming it was maybe at 250 before they modified it?
@@SlapYoDaddyBBQ onion based sauce breaks it down Pineapple juice tenderize beef also, if you don't like a sauce brisket or beef ribs you'll need to get higher great meat for tenderness and juiciness
Tootsie has show that high dollar prime cuts are pretty overrated… she literally has produced the best barbecue I’ve consumed and did it using normal every day cuts and good cooking techniques
Pretty amazing taking the cheapest cut of beef, Select and making real good, that onion based, maybe pineapple sauce somehow breaks down that meat and makes it tender If you don't want sauced up brisket and beef ribs you need to go elsewhere, were the meat is juicy and tender by meat grade and beef product and pit master
@@lyleswavel320 i don’t think they mop the briskets other wise the bark wouldn’t set very well. They just know what they’re doing with the selects. They mop pork ribs and probably the chicken.
That mop recipe Ms Tootsie gave to TM is as accurate as Aaron Franklin's Salt n Pepper rub recipe. Bless them both. No restauranteur on earth is giving away the recipe to their signature flavor profiles. That recipe in TM lists many of the ingredients that certainly in that mop...along with a few that certainly are not.
Did you wait in the line or do they have a VIP line lol? We went in May and waited, of course. The line was fun though. Having a few beers and talking to everyone makes it more like a tailgate than a line.
sign reads: NO pit tours. Takes a pit tour......ha! looks awesome!
I tend to not follow instructions! :-)
@@SlapYoDaddyBBQ When I went there I wasnt sure if they had the sign up or not, but Tootsie was very nice and let go back there with her. Clay was also friendly, well the whole staff was.
@@TheFmann1000 Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Just went yesterday morning (7/24/21) and arrived from Austin at 5:50am. We were #200-203. Was shooting for top 200 arriving that late. Ended winning one of their raffles and got to move up 50 spots in line. Saved us an hour. Good thing too; they ran out of ribs about 20 spots behind us. Chicken was gone by guest #83 so missed out on that. Got everything else. Was fantastic. Bucket list checked ✅
Nice! Well done!
Soo Sifu: Thank you for taking us along for such an informative tour and tasting of the restaurant!! It was a good tour and an enjoyable one seeing the yummy foods! Glad to see everyone having a good time, and seeing the pit masters having a good time practicing their craft! Best wishes for another grand, and delicious, tour soon! Much aloha, Sifu! 🤙🧧
Glad you enjoyed it!
Great video Harry. The pitmaster always have a non stop job working all the pits
A brick offset or a steel offset is much work to run well.
Loved it.... we visited that same Saturday for my husband's birthday.... thank you for taking a picture with him.
Happy birthday! send me a pic to harsoo@yahoo.com for my album!
Tootsie should have a memorial dedicated to her!
100% agree! She is a living legend!
Great video. Well done my friend
Thanks for the visit
Love your videos Harry! You’ve helped me kick my BBQ up to another level.
Rock on John!
That was so interesting to watch. What a wealth of knowledge👍😊
Glad you enjoyed it!
Wonderful behind the scenes footage. There's a lot that goes into that "show" that Snow's is putting on each Saturday. I can't imagine the amount of prep work they do...must be exhausting. This is probably the 1000th video I've seen of Snow's and it's still an enigma as to how they can cook with these results. I mean...who else is using Select?
I will try to see if Clay will show me how in Harry-spends-24hours-at-Snows!
Heck Harry, a Harry Soo does 24 hours at Snows? Oh I'm sooo looking forward to that. And they use select, I'm so wanting to know more about that. I'm curious what their preferred size of brisket is. It looked like they preferred smaller, maybe around 10 pounders. Great seeing you out of the house again. Alaska, Texas and more. Great to see.
Harry another great video about BBQ thanks and god bless you and your family
Glad you enjoyed it
That place is on my bucket list for sure
Tootsie is a legend. Don't wait too long!
Great video! Visited with a good friend of mine and meet some more UK friends in the queue! Loved Snow's, the food, the vibe, the place and of course the staff. Loved the place. Also fortunate enough to get a photo with the legend. Thanks for bringing back good memories Harry. And thank you for training me up in backyard and competition BBQ 9 years ago! I still have my Certficate of Completion and custom thermapen!
Awesome! Thank you! Happy to be part of your BBQ journey nine years ago. Fun times in Toby Shea's backyard in the class he hosted in London!
@@SlapYoDaddyBBQ Top memory!
Been wanting to see this one! Nice weekend surprise!
Thanks! You too!
Such great looking BBQ. Thanks for sharing this tour. Cheers, Harry! 👍👍✌️
My pleasure!
Awesome! Definitely on my bucket list. Thank you for sharing bro
Any time! Tootsie is a sweetheart!
Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Wow. The Netflix documentary on Tootsie and Snows was inspiring. Question - u have Jeremy saying to rest the brisket for 8-12 hours, then Snows right off the pit?
I like to rest my briskets. Clay takes them off the pit to the serving line super hot. He uses foil instead of paper as foil has the property of infrared reflectivity that cooks the brisket faster than paper
Been waiting for this episode
I have another at Hay's Co BBQ coming soon.
@@SlapYoDaddyBBQ you wont have to tell me twice my Asian brother! I’ll be watchin it like white on rice! Much BBQ love as always
Interesting that they use only Select, makes sense since they rest their meets for 1-2 hrs max, alot of restaurants like Franklins do long rest overnight so they are required to use Prime or higher grade to avoid them drying out.
Actually there is little rest according to Clay as they go from the pit to the serving line. Clay uses foil as butcher paper will take too long as it does not have the infrared reflectivity that the shiny insides of the foil has
Love this!!!
Very high marks when Harry says he couldn't cook a brisket as good as this.
LOL many like Tootsie with just a shovel and some wood and I wouldn't be able to hold a candle to their smoked meats. Once you learn a little like I have, you realize how little you know so I will continue to be lifelong student of BBQ and grilling 🐷🐃🐓🦆🐏
Primitive Pits are building their new smoker.
Brick offsets are probably one of the earliest pits pits. Before that, pits were a hole in the ground with chicken wire and a shovel and wood logs
Harry do you think you will ever make it to the South and do a Whole Hog BBQ Tour?
I have about 500 restaurants in each state that I have on my bucket list to eat at. For whole hog, I have to go further East. For ribs, I have to go further North. For Tri Tip, I have to go West. I'm not going to run out of places to eat!
God Bless ❤️✅. Great 👍
Harry, I was going to buy your rubs form Amazon since they have free shipping, but there only have the NO Msg version. Will they ever have the MSG versions? Thanks.
I am adding to my Amazon SKU the MSG, Hot, Comp Hot, and Low Sodium. You can get it from Soupbase.com, my copacker, if you can't wait. Thanks for your business!
Harry! I'm from California haven't had the chance to check this place out. Thank you for the vid!. When pitmaster (redtshirt) was talking about making a longer stack and getting a bigger draw. Does that mean the temperature goes higher? Hotter style ? What temperature range do you think Briskets are cooked at Snows?
Clay likes 275F. The "draw" of the pit depends on the length and diameter of the smokestack, and whether you have a 250 gal, 500 gal, or 1,000 gal offset.
so before they modified it and made it longer was it running at lower temperature (cooking slower) ... the more the stack draws, the higher the temp, right?. So I'm assuming it was maybe at 250 before they modified it?
Did he just say that the majority of the briskets are Select? That's even more impressive for this historic smokehouse!
Yes, Snow is well known for using Select grade. I can't myself cook Select very well so Clay knows what he is doing
@@SlapYoDaddyBBQ onion based sauce breaks it down
Pineapple juice tenderize beef also, if you don't like a sauce brisket or beef ribs you'll need to get higher great meat for tenderness and juiciness
There Like, Dude, Interviews are on Thursdays, when were closed, your holding up progress
LOL!
Hi Harry. 😊
Hey Victor. Just catching up on comments posted.
Tootsie has show that high dollar prime cuts are pretty overrated… she literally has produced the best barbecue I’ve consumed and did it using normal every day cuts and good cooking techniques
Pretty amazing taking the cheapest cut of beef, Select and making real good, that onion based, maybe pineapple sauce somehow breaks down that meat and makes it tender
If you don't want sauced up brisket and beef ribs you need to go elsewhere, were the meat is juicy and tender by meat grade and beef product and pit master
@@lyleswavel320 i don’t think they mop the briskets other wise the bark wouldn’t set very well. They just know what they’re doing with the selects. They mop pork ribs and probably the chicken.
I’m not sure if they mop the brisket but I do the other meats definitely do get some mop.
Blows me away that she smokes some of the best brisket in the world and only works with select and choice grade brisket!! Wow
I will have to have Clay teach me how it's done!
Good thing Texas monthly posted the mop recipe years ago. Ha
Shhh. . . now everyone knows how to find the "secret" formula. :-)
That mop recipe Ms Tootsie gave to TM is as accurate as Aaron Franklin's Salt n Pepper rub recipe. Bless them both. No restauranteur on earth is giving away the recipe to their signature flavor profiles. That recipe in TM lists many of the ingredients that certainly in that mop...along with a few that certainly are not.
@@ryangies4798 I will ask Tootsie, Kerry, or Clay the next time I'm at Snows to see if they will spill the beans!
Did you wait in the line or do they have a VIP line lol? We went in May and waited, of course. The line was fun though. Having a few beers and talking to everyone makes it more like a tailgate than a line.
I got lucky and had a VIP escort me in when they opened. I tried to pay for the food but they wouldn't let me.
I live a hour from there and have never been.
I think I would make the trip
Say hello to Tootsie for me Joe when you see her
10:45 yummy
Must have been done back in the Spring when we were still wearing masks down here in Texas.
Yes, I did several restaurants in my short Texas trip to Austin, Seguin, Dallas, and Lexington
The 👨
Select? Just doesn't sound right
Yup, and Clay knows how to cook them. Doubly impressive!