Andrew Samia

Andrew Samia is a Texas pitmaster and restaurateur with a passion for blending tradition and creativity. Born in New Bedford, Massachusetts, he made his way to Texas as a teenager and, 20 years ago, finally found a true home in San Antonio after falling in love with the food and culture of the city. Andrew is the co-owner and pitmaster of Curry Boys BBQ and the owner and pitmaster of South Barbecue, his barbecue concept rooted in authentic South Texas flavors.

Beyond the pit, Andrew’s greatest accomplishment is being a husband to his amazing wife, Rachel, and a father to their three inspiring children—Rowan, Lilly, and Kyren. When he’s not trimming briskets or tending fires, you can find Andrew relaxing with his family near any body of water or camping out in Big Bend Park.

Andrew is a coauthor of Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys.

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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.

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.

Book Festival Author

Andrew Samia

Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys

Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys

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