Released by Harvard Common Press, the cookbook delves into the lauded local chefs' recipes and techniques for mixing smoked meats and Southeast Asian spice.
Join 30,000 locals who stay current on San Antonio news, culture, and events. Get our free newsletters in your inbox three times a week.Join 30,000 locals who stay current on San Antonio news, culture, and events.
Get our free newsletters in your inbox three times a week.What started out as a pink house and a dream has since evolved into James Beard Award nominations, three storefronts and a die-hard foodie following. And, now, with the launch of a brand-new cookbook, the minds behind San Antonio’s Curry Boys BBQ can truly say they’ve gone global. takes readers on a journey through the fusion cooking techniques Curry Boys BBQ founders Andrew Ho, Sean Wen and pitmaster Andrew Samia have become known for. Having opened up the restaurant’s original location in October 2020, the hardworking has trio stayed true to their concept — Southeast Asian curry fused with post-oak smoked brisket, offering a true marriage of two vastly different cuisines. Suffice to say, Curry Boys BBQ made the fusion concept work — and now the chefs are sharing more than 100 recipes inranging from favorites loyal regulars will recognize from the restaurant along with new dishes. Among the intriguing additions are Thai-style BBQ shrimp with Penang curry butter, a honey-sriracha pulled pork sandwich and smoked coconut cheesecake. Although book’s appeal to home pit masters is obvious, it doesn’t assume the reader is an expert in barbecue. The chefs devote whole pages to cooking brisket, fire management and even wood selection. In other words, a mix of enticing recipes and important fundamentals fills the cookbook’s 256 pages. In an emailed statement, Ho, Wen and Samia reiterated how important it was that they stayed true to their concept throughout the process.Since 1986, the SA Current has served as the free, independent voice of San Antonio, and we want to keep it that way. Becoming an SA Current Supporter for as little as $5 a month allows us to continue offering readers access to our coverage of local news, food, nightlife, events, and culture with no paywalls.“When we started as a small pop-up, we were just trying to cook food we believed in,” Ho said. “To see it grow into multiple restaurants nationally and now a cookbook — it’s surreal. But the core hasn’t changed: we’re still just trying to cook brisket the right way and add the flavors that feel natural to us. This book captures that journey.”is available for $30 at Amazon, Barnes & Noble and other retailers. Curry Boys BBQ is open with three locations, one in Nashville, and two in San Antonio at 19903 Stone Oak Parkway, Suite 101 and at 536 E. Courtland Place.Yelp users name San Antonio nation’s second-best barbecue citySanford Nowlin is editor-in-chief of the San Antonio Current. He holds degrees from Trinity University and the University of Texas at San Antonio, and his work has been featured in Salon, Alternet, Creative...Everything we saw at San Antonio’s United We Brunch food festival
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