One of the best and worst features of Central Texas-style barbecue is its long-entrenched tradition. Many pitmasters who are just starting out are too intimidated to veer from the rules of the style, like salt-and-pepper brisket and dry-rubbed pork ribs. It can result in a sense of homogeneity when it comes to this predominant style of Texas barbecue.
Fortunately, such intimidation has never been a problem with the Blood Bros. BBQ. Certainly pitmaster Hoang and the Wong brothers have a great reverence for the style, but have been nothing but fearless in combining their personal narratives growing up in Alief with Central Texas traditions. The result is a fascinating and sincere mash-up of the best of CTX with Houston’s Asian influences, techniques and ingredients.
