"There's queso, and then there's queso laced with Thai Panang curry. New cookbook 'Asian Smoke' shares this and other sweet-spicy, smoky-funky recipes for the likes of crying tiger bao buns, brisket curry, smoked chicken pho and beef cheek barbacoa pad see ew."
"'Texas barbecue is steeped in such rich, deep tradition that I think there's a lot of people who are kind of afraid to buck that,' said Sean Wen, who operates Curry Boys BBQ with Andrew Ho and Andrew Samia."
"'We treat it like a religion in Texas. But I think because there are so many more first-gen immigrants and people who have grown up with this food and this idea of Texas barbecue, it's just become second nature to us to start trying these things with our flavors.'"
The cookbook 'Asian Smoke' features unique recipes that blend Southeast Asian flavors with Texas barbecue techniques. It includes dishes like Thai Panang curry queso, crying tiger bao buns, and smoked chicken pho. The authors, who run Curry Boys BBQ, emphasize the importance of tradition in Texas barbecue while also encouraging innovation. They reflect on their personal experiences with food, highlighting how their backgrounds influenced their culinary creations. The book represents a shift in barbecue culture, embracing new flavors and ideas.
Read at Los Angeles Times
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