HOW THREE
GU YS FROM
HOUSTON ARE
IGNITING A
REVOLUTION
IN TEX AS
BARBECUE
Up!
photographs by JODY HORTON
by BRETT MARTIN
Pit master Quy
Hoang pulls hot
coals from the
smoker to make
sausage. Blood
Bros serves three
kinds: jalapeño
cheddar, hot
link and black
pepper.