At Houstonarea 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.

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 'Smoke Point,' click here: https://trib.al/RvQpl3p

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