
Asian Smoke
thai and southeast asian barbecue from the curry boys
$47.06
- Hardcover
256 pages
- Release Date
22 June 2026
Summary
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…
Book Details
| ISBN-13: | 9781577156413 |
|---|---|
| ISBN-10: | 1577156412 |
| Author: | Andrew Ho, Andrew Samia, Sean Wen |
| Publisher: | Quarto Publishing Group USA Inc |
| Imprint: | Harvard Common Press,U.S. |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 22 June 2026 |
| Weight: | 980g |
| Dimensions: | 254mm x 203mm |
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About The Author
Andrew Ho
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.
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