In Texas, it takes guts to veer from traditional barbecue. While the lunch menu at San Antonio’s Granary ‘Cue & Brew focuses on classic local dishes, chef-owner Tim Rattray is all about bringing international flavor to the barbecue format at dinner. “Every culture has a different way of incorporating smoke and fire into meat, and that was something I wanted to embrace,” says Rattray. Earlier this year, he staged a ramen takeover night featuring the Granary’s Brisket Ramen. Social media promotion drew hordes of customers, who lined up around the block for more than an hour to get in, he says.