{"product_id":"asian-smoke-thai-and-southeast-asian-barbecue-from-the-curry-boys-hardcover","title":"Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Ho\u003c\/b\u003e (Author), \u003cb\u003eAndrew Samia\u003c\/b\u003e (Author), \u003cb\u003eSean Wen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMake your barbecue more exciting, colorful, flavorful, and adventuresome than you ever imagined possible by mastering the amazing smoke-kissed recipes in \u003ci\u003eAsian Smoke. \u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWho 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 \u003cb\u003eAndrew Ho, Andrew Samia, and Sean Wen--the Curry Boys--\u003c\/b\u003ewho, by the by, now have \u003cb\u003etwo James Beard Best Chef nominations\u003c\/b\u003e to their names, alongside dozens of other accolades from leading barbecue experts. \u003cp\u003e\u003c\/p\u003eHo, 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: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThai-Style BBQ Shrimp with Penang Curry Butter on Toasted Baguette \u003c\/li\u003e\n\u003cli\u003eGrilled Thai Sriracha Buffalo Wings\u003c\/li\u003e\n\u003cli\u003eThai Street-Style Smoked and Grilled Chicken Satay Skewers with Peanut Sauce\u003c\/li\u003e\n\u003cli\u003eSmoked Brisket and Thai Green Curry with Roasted Cauliflower\u003c\/li\u003e\n\u003cli\u003eSmoked Lamb Shank and Thai Massaman Curry with Roasted Carrots and Potatoes\u003c\/li\u003e\n\u003cli\u003eSmoked Pork Belly Bánh Mì\u003c\/li\u003e\n\u003cli\u003eThai-Inspired Green Curry Smoked Mushrooms\u003c\/li\u003e\n\u003cli\u003eHoney Sriracha Pulled Pork Sandwich with Pickled Green Papaya and Penang Mayo\u003c\/li\u003e\n\u003cli\u003eNam Jim Jaew Party Ribs\u003c\/li\u003e\n\u003cli\u003eSmoked Coconut Cheesecake\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eThe 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn 2016, \u003cb\u003eAndrew Ho\u003c\/b\u003e and \u003cb\u003eSean Wen\u003c\/b\u003e 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 \u003cb\u003eAndrew Samia\u003c\/b\u003e, 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 \u003ci\u003eTexas Monthly\u003c\/i\u003e, 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.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.88 x 10.17 x 8.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 24, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51990181708077,"sku":"9781577156413","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/7ORT4NMRc09781577156413.webp?v=1776264623","url":"https:\/\/ishookbooks.com\/products\/asian-smoke-thai-and-southeast-asian-barbecue-from-the-curry-boys-hardcover","provider":"iShook Books","version":"1.0","type":"link"}