Pork Steak

Pork Steak
Pork Steak
When Snow's BBQ in Lexington was named best barbecue in Texas by Texas Monthly magazine in June 2008, Tootsie Tomanetz became an instant star in the barbecue world. Her significant skill as a pitmaster was "discovered" only after more than thirty years of tending pits. As one of the rare female pitmasters in Texas, she says some folks insist on calling her a chef because they don't feel comfortable applying the pitmaster moniker to a woman, but Tootsie is undoubtedly a master of the many pit types out behind Snow's. Even several years removed from the initial stardom, she still gets asked every Saturday morning to pose for photos. Always humble, this reluctant star says she is just a "plain old country girl" who has lived her entire life in either Lexington or Giddings, just seventeen miles away, and would just as soon keep a low profile. That's going to be tough if she keeps showing up at 2 a.m. every Saturday to cook some of Texas' best pork, and she has no plans to stop, even at age seventy-seven.
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American Pork Marinate Fourth of July Father's Day Backyard BBQ Southern Meat Summer Smoker Grill/Barbecue Party Advance Prep Required
  • boston butt sliced into steaks 2 to 3 inches thick
  • equal parts coarsely ground pepper and table salt.
  • mop the meat a couple of times on either side with a mix of water, butter, onion, worcestershire sauce, and dry mustard.

Tootsie's Texas Pork Steaks: A Legacy of Flavor

The scent of hickory smoke, the crackle of coals, the low hum of a bustling barbecue pit – these are the sounds and smells that have defined Tootsie Tomanetz's life. For over three decades, she quietly perfected her craft, tending to the flames and coaxing unparalleled flavor from Texas' finest cuts of meat. It wasn't until Snow's BBQ in Lexington earned the coveted title of "best barbecue in Texas" from Texas Monthly that Tootsie's name became synonymous with legendary barbecue. Before that, she was simply a "plain old country girl," a humble pitmaster whose dedication and passion for her work were her only fanfare.

Her story is more than just one of culinary success; it's a testament to perseverance and a love for tradition. In a world often dominated by men, Tootsie carved her own path, becoming a respected figure in a male-dominated industry. Some folks still hesitate to call her a pitmaster, offering the title of "chef" instead, perhaps a subconscious attempt to reconcile her undeniable mastery with the conventional image of the barbecue pitmaster. But Tootsie's skill speaks for itself. She's not just an excellent cook; she's a guardian of tradition, a woman who understands the nuances of fire and smoke, and who wields them with an expertise that only years of experience can bestow.

The allure of Tootsie's pork steaks isn't merely in the recipe's simplicity; it lies in the spirit behind it. It's a recipe passed down through generations, refined by decades of experience, and infused with the heart of a woman who pours her soul into every morsel she creates. Tootsie's method rejects the over-complicated, opting instead for a straightforward approach that prioritizes quality ingredients and slow cooking. The result is a juicy, tender pork steak that is both visually appealing and irresistibly delicious. The careful application of a simple rub, the slow smoking over post oak coals, and the thoughtful addition of a flavorful mop create a symphony of flavors that dance on the palate.

It's this dedication, this unwavering commitment to tradition, that has made Tootsie's barbecue so legendary. She's not merely cooking meat; she's preserving a legacy, sharing a piece of Texas history with each bite. Even at seventy-seven, she continues to wake up at 2 am every Saturday to do what she loves – to tend to the fire and create magic in the heart of Texas. The sight of her standing amidst the smoke and flames, a testament to years of unwavering dedication, is something that only serves to deepen the appeal of her incredible pork steaks. It's a story of hard work, determination, and a relentless passion for cooking, a story that every bite of her unforgettable pork steaks beautifully conveys.

The magic of Tootsie's pork steaks lies not just in the precise timing and temperature control, but in the love and care she pours into the process. It's a labor of love, passed down through generations, perfected over decades, and shared with the world with unwavering generosity. This isn't just food; it's a story, a legacy, a testament to the power of dedication and a deep-seated love for the craft of barbecuing.

This simple recipe, passed down through generations, is more than just a way to prepare delicious food; it's a connection to a rich history and a tribute to the women who have shaped the world of barbecue. Every time I make this recipe, I am reminded of Tootsie's unwavering dedication and the heart she pours into every dish. More than just following a recipe, it's a tribute to the legacy she continues to build, one unforgettable pork steak at a time. This is more than just a recipe; it's a story worth sharing, savoring, and celebrating.

Step-by-step

    • MEAT: Boston butt sliced into steaks 2 to 3 inches thick
    • RUB: Equal parts coarsely ground pepper and table salt. Apply rub at least a day before smoking.
    • WOOD: Texas post oak cooked down to coals.
    • PIT: Rectangular steel pit with a hinged steel lid.
    • FIRE: Apply a thin even layer of hot coals onto bottom of cooker. Place meat on the grate after the lid gets warm.
    • TIME: Cook the steaks over direct heat for about 6 hours. To hold the meat just let the fire die down after the 6-hour cooking time.
    • IT'S DONE WHEN: A fork slides in easily
    • REST THE MEAT: No need
    • PRO TIP: Mop the meat a couple of times on either side with a mix of water, butter, onion, Worcestershire sauce, and dry mustard.
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