Asian Smoke

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, Andrew Samia, and Sean Wenthe Curry Boyswho, 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:Thai-Style BBQ Shrimp with Penang Curry Butter on Toasted BaguetteGrilled Thai SrirachaBuffalo WingsThai StreetStyle Smoked and Grilled Chicken Satay Skewerswith Peanut SauceSmoked Brisket and ThaiGreen Curry with RoastedCauliflowerSmoked Lamb Shank and ThaiMassaman Curry with RoastedCarrots and PotatoesSmoked Pork Belly Bnh MThai-Inspired Green Curry Smoked MushroomsHoney Sriracha Pulled Pork Sandwich with Pickled GreenPapaya and Penang MayoNam Jim Jaew Party RibsSmoked Coconut CheesecakeThe 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.