Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys

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:

• Viet-Cajun BBQ Shrimp with a Toasted Baguette
• Gochujang Buffalo Wings
• Smoked Chicken Satay Skewers with Peanut Sauce
• Brisket with Green Curry
• Smoked and Braised Lamb Shank with Massaman Curry
• Banh Xeo with Smoked Pork Belly
• Grilled Portobellos with Asian Chimichurri
• Honey Sriracha Pulled Pork Sandwich with Penang Curry Mayo
• Bang Bang Party Ribs
• Smoked Coconut Cheesecake