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.