Blood Bros. BBQ

"It’s easier to mix oil and water than it is to combine a Sagittarius with somewhere boring. They’ve got to keep things interesting, and their restaurant choice is no different. The Bellaire barbecue joint Blood Bros. BBQ always has a few new twists. In addition to a rotating menu of daily specials, like the sweet and sour fried ribs, dishes like brisket fried rice and burnt pork ends with a bourbon peach compote make appearances on certain Fridays. Sagittarians should come when they need a new favorite dish that no one has heard of or when going to a traditional BBQ joint feels too mainstream." - gianni greene, chelsea thomas

"The Bellaire barbecue joint Blood Bros. BBQ always has a rotating menu of daily specials, with standouts like brisket fried rice and burnt pork belly ends with a peach habanero compote. The meat here is sold by the pound with the sides playing the role of a dutiful teammate—especially the mac and cheese. And while we appreciate the inventiveness, Blood Bros. long menu can be a little overwhelming, especially with new dishes popping up daily, so come laser-focused with an order strategy ahead of time." - gianni greene, chelsea thomas

"Founded by three Alief natives, this Bellaire smokehouse and Michelin Bib Gourmand-designated restaurant combines Asian flavors and Central Texas-style barbecue in a way that is undeniable to the tastebuds. Stay for the brisket, fall-off-the-bone ribs, togarashi smoked chicken, brisket fried rice, and pork belly burnt ends — and consider ordering in bulk to take some home for later. Advance orders require a minimum of five pounds of meat and must be placed 48 hours in advance via Blood Bros.’s website. The specials, which rotate daily, are also a fun way to spice things up." - Brittany Britto Garley

"A Houston smokehouse where Texas barbecue traditions merge with Chinese, Vietnamese, and Korean flavors." - Nancy DePalma

"This Bellaire barbecue joint is one-of-a-kind. Founded by four Alief natives, the restaurant hits on all the barbecue staples and infuses its food with the flavors they grew up with from Asian diasporic, Mexican, and Tex-Mex cuisines. This flair shows up in staples like its brisket fried rice, char siu banh mi, beef ribs served with curry, and brisket and gai lan chow fun — a noodle stir-fry mixed with 44 Farms brisket, bean sprouts, Chinese broccoli, and fried onions." - Brittany Britto Garley