Asian Smoke

“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” *

“’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 Wolf *

“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 Barbecue *

“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 Thai *

“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, Texas *

“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, Tasty *

Andrew Ho and Sean Wen, formerly in business careers, co-founded Pinch Boil House and Bia Bar in 2016. This San Antonio, Texas-based restaurant features Asian street food, specializing in crawfish, shrimp, and fish boils, alongside beer – a fusion of Texan and Southeast Asian culinary influences.

In 2020, they collaborated with Andrew Samia, a highly acclaimed young pitmaster in San Antonio and the chef/owner of South BBQ, to launch Curry Boys BBQ. Within three years, this trio achieved significant recognition, including two James Beard Best Restaurant nominations for Curry Boys BBQ. They also made appearances on national television shows focusing on BBQ and food, and were featured in publications such as Texas Monthly, CNBC, and prominent Texas newspapers.

Collectively, Andrew Ho, Andrew Samia, and Sean Wen are now recognized among the world’s leading chefs who explore and excel at the intersection of Asian and Southern/Texas-style BBQ.