Born and raised in the Lone Star State, Sean Wen splits his time between his restaurant, Curry Boys BBQ, and pondering the twin pillars of his universe: food and basketball. A true disciple of the “ball is life” ethos, he is most likely to be found shooting hoops at some random outdoor court in his current stomping grounds of San Antonio. Sean is a coauthor of Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys.
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Sean Wen
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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.
