Curried brisket & pho
The Los Angeles Times spotlights a new Curry Boys BBQ/Asian Smoke cookbook that blends Southeast Asian flavors with Texas barbecue, highlighting dishes like curried brisket and smoked chicken pho. (latimes.com)
A San Antonio barbecue trio has turned curried brisket and smoked chicken pho into a cookbook, bringing Curry Boys BBQ’s mashup of Texas smoke and Southeast Asian flavor to home kitchens. (curryboysbbq.com) (amazon.com) The book, *Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys*, was published March 24, 2026, by Harvard Common Press. Amazon lists it at 256 pages and credits Andrew Ho, Andrew Samia and Sean Wen as authors. (amazon.com) Axios San Antonio reported the debut cookbook includes more than 100 recipes built around the team’s signature mix of Texas barbecue, Thai curry and other Southeast Asian flavors. The restaurant’s website says preorders began shipping on March 24. (axios.com) (curryboysbbq.com) Curry Boys BBQ opened its original San Antonio location in October 2020, according to the company’s site. The founders built the concept around post-oak smoked meats served with curries, a format that departs from the standard tray of brisket, sausage and sides. (curryboysbbq.com) (communityimpact.com) That approach has landed in a Texas barbecue scene that has widened far beyond salt-and-pepper brisket. The book description says the recipes keep traditional smoking methods and cuts like brisket and ribs, then layer in Thai and other Southeast Asian seasonings. (amazon.com) The restaurant has expanded beyond its first shop. Curry Boys now lists two San Antonio locations — St. Mary’s and Stone Oak — plus an East Nashville location on its website. (curryboysbbq.com) The founders have also picked up national recognition. The James Beard Foundation named Ho, Samia and Wen semifinalists for Best Chef: Texas in 2024. (jamesbeard.org) Texas Monthly’s 2025 Top 50 barbecue list underscored how crowded the field has become across the state, even as newer styles keep pushing into the mainstream. Curry Boys’ cookbook arrives as that broader Texas barbecue culture makes more room for immigrant and cross-regional influences. (texasmonthly.com) (amazon.com) In the book’s own framing, the “old barbecue” is still intact, but the newer version is more global. Curry Boys is betting home cooks now want both: smoked brisket, and the curry bowl to pour over it. (amazon.com)
