At Houston-area barbecue joint Blood Bros, pitmaster Quy Hoang combines his love for Texasbarbecue 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.
Credits: Director/Producer: Connor Reid Associate Producer: Julia Hess Camera: John Rains, Mike Kozlenko Editor: Charlotte Carpenter
Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Supervising Producer: Stefania Orrù Associate Director of Audience: Terri Ciccone --------------------------- For more episodes of 'SmokePoint,' click trib.al/RvQpl3p
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