Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys
Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys
Biographical Note: In 2016, Andrew Ho and Sean Wen left their business careers to found Pinch Boil House and Bia Bar, an Asian street food-themed restaurant in San Antonio, Texas,...
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Biographical Note: In 2016, Andrew Ho and Sean Wen left their business careers to found Pinch Boil House and Bia Bar, an Asian street food-themed restaurant in San Antonio, Texas, focused on crawfish (and shrimp and fish) boils and beer--things familiar to the culinary cultures of both Texas and Southeast Asia. In 2020, they teamed up with Andrew Samia, San Antonio's best young pitmaster and the chef/owner of South BBQ, to launch Curry Boys BBQ. Remarkably, within three years, the trio had earned two James Beard Best Restaurant nominations for Curry Boys BBQ, had appeared on numerous national television BBQ and food shows, and had been featured in Texas Monthly, on CNBC, and in the leading big-city newspapers in Texas. All told, the two Andrews and Sean now rank among the top ten or so chefs in the world who work--and play--at the natural and delectable intersection of Asian BBQ and Southern/Texas-style BBQ. Review Quotes: "Asian Smoke proves that barbecue doesn't have to be a monolith. It can be a colorful canvas. These recipes honor tradition but don't bow to it, folding in Thai curries, Vietnamese flavors, and Chinese home cooking with Texas meat and smoke. The result is thrilling." -- Andrew Zimmern, host of "Bizarre Foods," "What's Eating America," and "Family Dinner"Review Quotes: "To know the Curry Boys is to love them, and yes, I have loved their food many times over. And now I can make it myself, thanks to their debut cookbook. Asian Smoke features bold cooking styles and flavor profiles from opposite parts of the world, each celebrated with approachable methods while honoring the root of all good food: family and friends. And as I thumb through these pages, all I can think is, 'Yep, I will be making that.'" -- Arnold Myint, chef, restaurateur, and author of Family ThaiReview Quotes: "Barbecue is about telling stories through fire and smoke, and Asian flavors bring a whole new level of depth to that story. Think about the umami in soy sauce, the punch of ginger, the sexiness of curry, or the heat from Thai chiles--all that balanced with good smoke and fat? That's flavor heaven. These Curry vatos are bringing the smoke and heat con ganas!" -- Ernest Servantes, "The Pope of BBQ," Burnt Bean Co Barbecue, Seguin, TexasReview Quotes: "I'll never forget my first bite of the Curry Boys' smoked brisket with Thai green curry. My tastebuds were begging for more of the sweet, creamy, spicy coconut curry, while my brain called for more smoky, tender brisket, a double whammy of culinary system overload I'd never experienced before! Asian-inspired Texas BBQ is here to stay. It's exciting, unpretentious, and fun, just like the two Andrews and Sean. If you want to capture that magic and bring it home, Asian Smoke is for you!" -- Frankie Celenza, Emmy Award-winning host of "Struggle Meals" and author of Easy, Affordable, TastyReview Quotes: "'Asian Texas BBQ, ' what a phrase! The Curry Boys are three pals who play to their strengths, stay true to what they love, and embrace the spirit of collaboration. Asian Smoke is a wonderful book that emerges from their authenticity, intuition, and kinship." -- Mason Hereford, Turkey and the Wolf, New Orleans, and author of Turkey and the WolfReview Quotes: "Asian Smoke is a beautiful collection of recipes that displays the multicultural essence of the American spirit." -- Winnie Yee, chef/owner, Smoke Queen BBQ, Los Angeles, and author of Chinese-American BarbecuePublisher Marketing: Make your barbecue more exciting, colorful, flavorful, and adventuresome than you ever imagined possible by mastering the amazing smoke-kissed recipes in Asian Smoke. Who would have guessed that an unassuming mid-size pink stucco restaurant in San Antonio, Texas, would become one of the most celebrated citadels of barbecue in the US, and even in the world, less than five years after it first opened its doors? Yet that is what has happened to Curry Boys BBQ, the brainchild of Andrew Ho, Andrew Samia, and Sean Wen--the Curry Boys--who, by the by, now have two James Beard Best Chef nominations to their names, alongside dozens of other accolades from leading barbecue experts. Ho, Samia, and Wen use traditional Texas-style barbecue and smoking techniques, and even traditional cuts like brisket and ribs, but they infuse everything with the deeply soulful aromas and flavors of Thai cooking (mostly), and of other Southeast Asian and pan-Asian cuisines (to a lesser extent). The flat-out delectable results draw long lines of fans and spectacular reviews on Yelp and in the food media. In this, their first book, they reveal their secrets for home cooks. The recipes include:
The old barbecue is US Southern and still damn good. The new barbecue is global, full of exciting new flavors. Dip your toes in the latter with this colorful, photo-rich, delectable book as your guide. |
Author: Ho, Andrew
Publisher: Harvard Common Press
Binding: Hardcover
Pub Date: 2026-03-24
BISAC: Cooking|Methods|Barbecue & Grilling|Cooking|Regional & Cultural|Thai|Cooking|Methods|Outdoor
Subjects: Cooking, Asian|Cooking, Thai|Barbecuing|Cookbooks
Weight: 2.35 lbs
ISBN: 9781577156413
ASIN: -
SKU: SP-9781577156413
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