Blood Bros. BBQ
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | 2013 |
| Founders | Robin Wong, Terry Wong, Quy Hoang |
| Headquarters | Bellaire , United States |
Area served | Greater Houston area |
Key people | Robin Wong (co-owner), Terry Wong (co-owner), Quy Hoang (pitmaster) |
| Products | Barbecue with Asian culinary influences |
| Website | bloodbrosbbq |
Blood Bros. BBQ is a barbecue dining establishment situated in Bellaire, Texas, part of the Greater Houston area.
Background
In the mid-1980s, Robin and Terry Wong—two brothers of Chinese American heritage—and Quy Hoang, a Vietnamese American, crossed paths while attending Alief Elsik High School in Houston's Alief neighborhood. The Wongs' grandfather emigrated from Canton (Guangzhou) to the United States in 1926 and had established roots in Houston by the 1960s. Hoang was born in Vietnam and relocated to the U.S. with his family in 1975.
Their passion for barbecue originated through experiences at central Texas barbecue spots and Asian eateries in west Houston. Although they lost touch after high school, they reunited during the 2010s and pooled $1,500 to acquire a barrel smoker, initiating their barbecue venture. The Wong brothers assumed co-ownership roles, while Hoang took on the position of pitmaster. Their operations commenced in 2013, focusing on Saturday sales at various Houston pop-up locations and bars, including Glitter Karaoke in Midtown, which the Wongs also co-owned.
By late 2018, Blood Bros. BBQ established a permanent site within the Bellaire Triangle Shopping Center—a strip mall unit purchased for $400,000 that previously housed a Smoothie King. Daniel Vaughn of Bon Appétit characterized the spot as a straightforward, unpretentious venue. This phase saw the addition of new partners supporting the business expansion.
Cuisine
The restaurant’s barbecue offerings incorporate distinct Asian culinary elements.
Reception
By 2015, food critics such as Robb Walsh and J. C. Reid from Houstonia had acknowledged Hoang’s innovative approach, positioning Blood Bros. BBQ alongside leading Texas barbecue institutions like Killen’s and Roegels.
In 2019, the establishment gained national media exposure; The New York Times highlighted interest surrounding the owners' ethnic identities. That same year, Blood Bros. BBQ received broad recognition: Daniel Vaughn of Texas Monthly featured it among "The Top 25 New Barbecue Joints in Texas," Bon Appétit included it in "America’s Best New Restaurants 2019," and Allison Cook from the Houston Chronicle listed it within the "Top 100 Houston Restaurants."
See also
- Cuisine of Houston
- History of Chinese Americans in Houston
- History of Vietnamese Americans in Houston