Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys (Andrew Ho, Andrew Samia, Sean Wen)

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 Asian Smoke, their first book, they reveal their secrets for home cooks. The recipes include:

• Thai-Style BBQ Shrimp with Penang Curry Butter on Toasted Baguette 
• Grilled Thai Sriracha Buffalo Wings
• Thai Street–Style Smoked and Grilled Chicken Satay Skewers with Peanut Sauce
• Smoked Brisket and Thai Green Curry with Roasted Cauliflower
• Smoked Lamb Shank and Thai Massaman Curry with Roasted Carrots and Potatoes
• Smoked Pork Belly Bánh Mì
• Thai-Inspired Green Curry Smoked Mushrooms
• Honey Sriracha Pulled Pork Sandwich with Pickled Green Papaya and Penang Mayo
• Nam Jim Jaew Party Ribs
• Smoked Coconut Cheesecake

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.