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 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
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.
Sprache
Verlagsort
Verlagsgruppe
Quarto Publishing Group USA Inc
Produkt-Hinweis
Maße
Höhe: 260 mm
Breite: 210 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-1-57715-641-3 (9781577156413)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
In 2016, Andrew Ho and Sean Wen left their business careers to found Pinch Boil House and Bia Bar, an Asian-street-food-themed restaurant in San Antonio, Texas, focused on crawfish (and shrimp and fish) boils and beer-things familiar to the culinary cultures of both Texas and Southeast Asia. In 2020, they teamed up with Andrew Samia, San Antonio's best young pitmaster and the chef/owner of South BBQ, to launch Curry Boys BBQ. Remarkably, within three years, the trio had earned two James Beard Best Restaurant nominations for Curry Boys BBQ, had appeared on numerous national-television BBQ and food shows, and had been featured in Texas Monthly, on CNBC, and in the leading big-city newspapers in Texas. All told, the two Andrews and Sean now rank among the top ten or so chefs in the world who work-and play-at the natural and delectable intersection of Asian BBQ and Southern/Texas-style BBQ.
