{"id":68018,"date":"2024-09-17T00:01:24","date_gmt":"2024-09-17T06:01:24","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=68018"},"modified":"2026-04-06T12:04:43","modified_gmt":"2026-04-06T18:04:43","slug":"curry-boys-bbq-san-antonio-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=68018","title":{"rendered":"Curry Boys BBQ – San Antonio, Texas"},"content":{"rendered":"
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Curry Boys in San Antonio (Photo Courtesy of Melinda Martinez)<\/figcaption><\/figure>\n

The 1970s were characterized by writer Tom Wolfe as the \u201cMe Decade\u201d and derided by cynics as the \u201cDisco Era.\u201d It was an era of contrasts: the national crisis of confidence described by President Jimmy Carter as a \u201cmalaise\u201d and the ubiquitous yellow smiley face; the melodic, velvety stylings of the Carpenters and the edgy, funky beat of disco; an explosion of copycat fast food chain restaurants and the introduction of innovative fusion cuisine in many contemporary restaurants.<\/p>\n

Fusion cuisine is the inventive combination of diverse, sometimes disparate culinary traditions, elements and ingredients to form an entirely new genre. In large metropolitan areas, particularly in California, the fusion of different cuisines became commonplace. Restaurants featuring the melding of French and Chinese cuisine were especially popular.\u00a0 Still other restaurants had their own ideas as to what constituted fusion cuisine. The now defunct Maverick Cafe in San Antonio, Texas, became famous for their \u201cEast Meets West\u201d dining concept. It wasn\u2019t so much a fusion of cuisines as it was the plating of different cuisines (Mexican and Chinese) on the same salver.\u00a0 The Maverick Cafe was my very favorite fusion restaurant.<\/p>\n

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Brisket Smoke Show<\/figcaption><\/figure>\n

The very best lemon chicken I\u2019ve ever had, in fact, was at the Maverick Cafe in 1994, served in a combination plate with enchiladas. I fondly recall using my tortilla as a \u201cNew Mexican spoon\u201d to scoop up both the tart lemony chicken and the piquant red chile though not at the same time.\u00a0 The Maverick Cafe’s closure hit me hard.\u00a0 While researching restaurants to visit during my weeklong stay in the Alamo City, I uncovered a fusion restaurant that made just as much sense to me as the Maverick Cafe did.\u00a0 It’s called Curry Boys and it marries Texas barbecue with Southeast Asian flavors.\u00a0 That’s a better taste combination than Reese’s Peanut Butter Cups where\u00a0 peanut butter and chocolate form “two great tastes that taste great together<\/em>.”<\/p>\n

As much sense as Texas barbeue and Southeast Asian flavors makes, this unusual marriage might not have happened were it not for the Cabrona virus.\u00a0 Restaurateurs Andrew Ho and Sean Wen of Pinch Boil House<\/a><\/strong>\u00a0and Andrew Samia of\u00a0South BBQ & Kitchen<\/a>\u00a0<\/strong>found their revenues drying up on account of the virus.\u00a0 Desperate to stay afloat, the entrepreneurs decided to collaborate, pairing smoked meats and Southeast Asian curries.\u00a0 A wildly successful pop-up confirmed what their own personal taste tests had told them–their innovative fusion worked.\u00a0 The next step was launching “Curry Boys.”\u00a0 Initially housed in what resembled a shocking pink 200 square-foot shoebox, the restaurant quickly expanded.\u00a0 Their new location, also pornographic pink is directly across the street from the original.<\/p>\n

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Good Luck Cluck<\/figcaption><\/figure>\n

One thing you don’t often say about Texas barbecue is that it’s innovative.\u00a0 For the most part, it follows time-honored traditions (salt and pepper crust, post oak smoke) that make it the very best in the universe.\u00a0 The “Texas meets Thailand” fusion introduced by the Curry Boys didn’t meet with cries of “heresy,” but with cries of adulation.\u00a0 Critics and the dining public alike love the flavorful fare.\u00a0 Both in 2023 and 2024, Curry Boys was a semifinalist for the James Beard Foundations “Best Chef – Texas” honor.\u00a0 Ranking restaurants using a number of factors including the total volume and ratings of reviews between January 1, 2021 and May 1, 2023, Yelp ranked Curry Boys fourth in a compilation of the top 100 places to eat in Texas<\/strong><\/a>.\u00a0 Eater named it one of San Antonio’s 14 best restaurants<\/strong><\/a>.\u00a0 Similar accolades continue to flow.<\/p>\n

It was a given that I would love Curry Boys.\u00a0 Curry, after all, is one of my favorite indulgences.\u00a0 The question was would Melinda Martinez like it.\u00a0 My new friend Melinda has been my faithful dining companion during this sojourn to San Antonio (and we’re planning a blog of her own to be named “Melinda Martinez: Faith, Family and Food.”)\u00a0 Her only experience with curries was with Indian curry which she found too pungent and off-putting.\u00a0 Our server recommended she try the Good Luck Cluck<\/strong><\/em> (tender, peppery smoked chicken thigh paired with a velvety yellow, turmeric-heavy curry on a bed of jasmine rice).\u00a0 Like many Thai curry dishes, it included cilantro, potatoes and carrots.\u00a0 The verdict:\u00a0 Melinda liked it.\u00a0 The yellow curry was rich with a light kiss of coconut milk, a perfect foil for the peppery smoked chicken.\u00a0 The curry was quickly absorbed by the rice.\u00a0 The chicken was surprisingly tender with just the right amount of smoke.<\/p>\n

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Curry Cream Corn<\/figcaption><\/figure>\n

My choice was the Brisket Slow Smoke<\/strong><\/em> (oak-smoked prime brisket paired with a delicious green curry).\u00a0 The brisket is among the very best I’ve had in Texas where brisket is king.\u00a0 With a proper brining, it would have made an outstanding reuben sandwich.\u00a0 That’s how flake-off tender it was.\u00a0 There wasn’t quite enough green curry for my liking, but it had a great kick and just a hint of tartness, perhaps courtesy of kaffir lime leaves.\u00a0 The jasmine rice, a long-grain variety has a softer and stickier consistency once cooked than other types of rice.\u00a0 It’s a perfect vehicle for the curry, absorbing it quickly.<\/p>\n

For the third time in three meals, Melinda and I shared (or at least meant to share) a bowl of sweet corn.\u00a0 This time it was curry creamed corn<\/strong><\/em> (OG Creamed corn — BUT WITH CURRY POWDER sprinkled on top. It’s freaking good.)\u00a0 We got so caught up in planning Melinda’s blog and formulating approaches for fixing the world’s ills that we let the creamed corn get cold.\u00a0 I can attest to its deliciousness, having taken it to my hotel room and heating it up for dinner.\u00a0 Curried cream corn is an idea whose time has come.<\/p>\n

Though it’s hard to conceive, it may be (maybe a long time in the future) possible to tire of the “sameness” of barbecue.\u00a0 Curry Boys is proof that barbecue doesn’t have to be the same, wonderful as it may be, everywhere you go in Texas (not that that’s a bad thing).\u00a0 It’s unique and wonderful.<\/p>\n

Curry Boys BBQ<\/strong>
\n536 East Courtland Place
\nSan Antonio, Texas<\/strong>
\n210-560-2763
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 17 September 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Curry Cream Corn, Good Luck Cluck, Brisket Smoke Show
\nREVIEW #1419<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The 1970s were characterized by writer Tom Wolfe as the \u201cMe Decade\u201d and derided by cynics as the \u201cDisco Era.\u201d It was an era of contrasts: the national crisis of confidence described by President Jimmy Carter as a \u201cmalaise\u201d and the ubiquitous yellow smiley face; the melodic, velvety stylings of the Carpenters and the edgy, funky beat of disco; an explosion of copycat fast food chain restaurants and the introduction of innovative fusion cuisine in many contemporary restaurants. Fusion cuisine is the inventive combination of diverse, sometimes disparate culinary traditions, elements and ingredients to form an entirely new genre. In large metropolitan areas, particularly in California, the fusion of different cuisines became commonplace. Restaurants featuring the melding of French and…<\/p>\n","protected":false},"author":1,"featured_media":68192,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3629,3627,8,5647,35,91,553],"tags":[4289,4287,4286,4366,4364,4285,4365,4288,4284,4290],"class_list":["post-68018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-james-beard-foundation-best-chef-texas-semifinalist-2023","category-james-beard-foundation-best-chef-texas-semifinalist-2024","category-barbecue","category-rating-n-r","category-texas","category-thai","category-across-america","tag-15-essential-san-antonio-restaurants","tag-2023-james-beard-award-semifinalist","tag-2024-james-beard-award-semifinalist","tag-brisket-smoke-show","tag-curry-cream-corn","tag-curry-queso-and-chips","tag-good-luck-cluck","tag-number-four-restaurant-in-texas","tag-southeast-asian-curry-meets-texas-bbq","tag-thailand-meets-texas"],"yoast_head":"\nCurry Boys BBQ - San Antonio, Texas - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=68018\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curry Boys BBQ - San Antonio, Texas - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The 1970s were characterized by writer Tom Wolfe as the \u201cMe Decade\u201d and derided by cynics as the \u201cDisco Era.\u201d It was an era of contrasts: the national crisis of confidence described by President Jimmy Carter as a \u201cmalaise\u201d and the ubiquitous yellow smiley face; the melodic, velvety stylings of the Carpenters and the edgy, funky beat of disco; an explosion of copycat fast food chain restaurants and the introduction of innovative fusion cuisine in many contemporary restaurants. 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