Blood Bros BBQ

The brainchild of Chinese-American brothers Robin and Terry Wong and pitmaster Quy Hoang, this critically-acclaimed Asian-inflected ‘cue joint churns out a daily menu that offers new discoveries with each visit. Beyond staples like Brisket Fried Rice and the pulled pork-stuffed Pig Moe Sandwich, recent offerings have included Vietnamese Thit Nuong Pork Belly done in the style of burnt ends and Mexican-inspired Seared Octopus served with chimichurri and street corn. With the Blood Bros. team teasing soon-to-come Stomping Grounds concept, LuLoo’s Day & Night, there’s never been a better time to get reacquainted with their genre-defying take on Texas fare.
How to book: Stop by for first come, first served counter orders. 

Sticky Ribs hit with peanut butter and Thai chilis. Pho-rubbed Smoked Beef Belly Spring Rolls. Red Curry Chili Sausage. These probably aren’t the first things you think of when it comes to barbecue, but they’re all in play at this revolutionary Asian smokehouse from three hometown boys: the southwest suburb of Alief’s Robin and Terry Wong and pitmaster Quy Hoang. Here, the menu features truly spectacular one-offs alongside return-visit worthy Blood Bros. staples like Smoked Brisket and Ribs, the Pig Moe Sandwich, and Brisket Fried Rice.
How to support: Stop by for first come, first served seating or order catering online.