Smithsonian Magazine - 11.2019

(Joyce) #1

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.

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