Smoke'N Ash BBQ
Barbecue restaurant · Arlington
5904 S Cooper St Suite 110, Arlington, TX 76017
Highlights
Tex-Ethiopian fusion of barbecue and stews with injera
Tex-Ethiopian fusion of barbecue and stews with injera
"In Arlington, Texas, I observed that Smoke’N Ash BBQ Tex-Ethiopian Smokehouse serves pork at times but prepares halal meats on separate stations, demonstrating one model for offering both pork and halal options." - ByFarhan Mustafa
"This self-described “Tex-Ethiopian smokehouse” is a berbere-spiced bridge between Arlington and Addis Ababa. The brisket might not be as fork-tender as what you’ll find at other spots on this list, but that’s not really the point. Here, brisket and meaty rib tips are seared with awaze, a traditional Ethiopian condiment that adds an earthy, peppery kick to everything it coats. There’s also smoked doro wat (their take on the spicy chicken stew) and loaded injera nachos, which swap chips for crispy injera bread topped with your choice of meat, stewed chickpeas, barbecue sauce, and ayib, a fresh and crumbly cheese." - nicolai mccrary, kevin gray, nick rallo
"Patrick and Fasicka Hicks combine Texas barbecue and Ethiopian spices and dishes to create something new, which they call Tex-Ethiopian. That includes loaded injera nachos, awaze chicken or brisket plates, and family-sized platters with sides including shiro wat, gomen, and spiced rice pilaf, all of which were delicious enough to earn one of Michelin’s few recommendations in the suburbs outside of Dallas and Fort Worth. There are also straight-up Texas barbecue and only Ethiopian options available. Find it in an unassuming strip mall out in Arlington, with dark red walls, plenty of tables, and a full bar." - Courtney E. Smith
"This self-described “Tex-Ethiopian smokehouse” is a berbere-spiced bridge between Dallas and Addis Ababa. Brisket and meaty rib tips are seared with awaze, a traditional Ethiopian condiment that adds an earthy, peppery kick to everything it coats. There’s also smoked doro wat (their take on the spicy chicken stew) and loaded injera nachos, which swap chips for crispy injera bread topped with your choice of meat, stewed chickpeas, barbecue sauce, and ayib, a fresh and crumbly cheese. There’s a full bar when you want to hydrate with Shiner instead of water." - kevin gray, nick rallo, rosin saez
"This self-described “Tex-Ethiopian smokehouse” is a berbere-spiced bridge between Dallas and Addis Ababa. Brisket and meaty rib tips are seared with awaze, a traditional Ethiopian condiment that adds an earthy, peppery kick to everything it coats. There’s also smoked doro wat (their take on the spicy chicken stew) and loaded injera nachos, which swap chips for crispy injera bread topped with your choice of meat, stewed chickpeas, barbecue sauce, and ayib, a fresh and crumbly cheese. There’s a full bar when you want to hydrate with Shiner instead of water." - Kevin Gray
