Roger Mooking heads to the Aloha State, where Chef Lee AnneWong fires up a custom-made stainless steel unit with localkiawe wood and prepares a tropical feast of beer-can chicken,slow-roasted fruits and vegetables and fresh mahi-mahi filletswrapped in banana leaves. In Bellaire, Texas, Roger stepsinto the smoke at Blood Bros. BBQ, where brothers Robin andTerry Wong and their childhood friend Quy Hoang cook up classicTexas 'cue mixed with global flavors. Roger and Quy season andsmoke brisket flaps and then cube, sauce and slow-cook themeat for addictive Brisket Burnt Ends. They stuff thedelectable nuggets inside soft bao buns with strips ofcucumber, scallions and pickled jicama. Smoked St. Louis-stylepork ribs are slathered with a sweet-and-spicy Thai peanutbutter glaze and finished with a sprinkling of hot chilies.
