Andrew Ho is a first-generation Vietnamese American, born and raised in Houston, Texas. After university, he spent three years living and traveling throughout Thailand, which heavily shaped the way he cooks and thinks about food. He opened his first restaurant in 2017 and has since gone on to open multiple concepts, including three Curry Boys BBQ locations across Texas and Nashville, Tennessee. Andrew is a coauthor of Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys.
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Andrew Ho
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Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys
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.
