In two short years, The Pit Room in Houston has become one of
Texas’ top barbecue joints. Owner Michael Sambrooks tells Chris and
Greg how he did it.
About the Podcast
NEW EPISODE: — How Blood Bros. BBQ grew to be a major player in the Houston barbecue scene — Brothers Robin and Terry Wong, with partner Quy Hoang, grew a following by smoking meat at a karaoke bar. Now they’re opening their own restaurant.