The team at Snow's all came together to run a part-time restaurant. Tootsie Tomanetz brought her barbecue experience to take responsibility as the main pitmaster, and it definitely helped that she had over 40 years of relative experience. The rest of the crew, leveraging their previous expertise in construction, built all the pits (there were plenty surrounding the outside dining area) from scratch.
The upcoming weeks before ACL, I started an onslaught of propoganda to convince my friends who were in town for the festivities to make this trip with me. Considering that we had rented an RV and kept it fairly stocked with booze, it didn't really need to push too hard on everyone. Our idea was to meet at my buddy Carlos' house in Austin (who didn't make the journey but I stay at his house regardless since his mom loves to share her hospitality by providing a bed and homeade tamales) before departing for Snow's at 8:30am. Earlier that week, one of my sidekicks had written an email to Kerry Bexley, the owner/manager of Snow's to let him know that we were coming to town and to express our excitement to eat his barbecue. I believe the main objective of the letter was to get an estimate for when we needed to arrive by since we anticipated a larger than typical crowd due to the weekend musical festivities. He responded that if we arrived by 9:30am, we would definitely get all the food we wanted. All we had to do was come around back, ask for him, and he'd serve us our barbecue in addition to giving us a personal tour of the restaurant's barbecue pits. I couldn't have been more excited and I would have perceived that the group shared my sentiments. Well so I thought.
Approximately half way to Lexington, Amy noticed I was growing a little concerned so she decided to call Kerry at Snow's to let him know that we were running late. He told us that he would store away 2 pounds of brisket, two full slabs of ribs, and 4 links of sausage for us in case their barbecue ran out prior to our arrival. I was definitely impressed by this generosity. His barbecue was definitely going to sell despite whether we arrived, and he still willingly offered to hold some food aside for us. Full marks. We finally arrived to a solid crowd, and after surveying the visible assortment of meats, we decided to add two halves of chicken to our order.