Monk: If I’m ever in Houston anytime soon, Blood Bros is going to be at the top of my list. Pitmaster Quy Hoang shows Eater’s Smoke Point the ropes of their operation.

Description: At Houston-area barbecue joint Blood Bros, pitmaster Quy Hoang combines his love for Texas barbecue with Asian influences to make gochujang ribs, smoked char siu pork belly fried bao buns, brisket burnt end steam buns, Thai red curry and chili sausage, and more.