Smoke'N Ash BBQ
Barbecue restaurant · Arlington ·
Tex-Ethiopian BBQ fuses Texas smoked meats with Ethiopian spices
Tex-Ethiopian BBQ fuses Texas smoked meats with Ethiopian spices
"Fusing Ethiopian cooking with Texas smoke, I saw how Patrick and Fasicka Hicks transformed their truck into a brick-and-mortar west of Dallas and began adding Ethiopian dishes that customers happily layered onto barbecue. Fasicka's family method of cooking doro wat over a wood fire translated naturally to smoked chicken—'somehow hickory wood goes perfect with berbere spice'—and now they glaze meats with awaze and even fry injera flatbread to make nachos; spongy injera also makes an excellent base for smoked meats and heavily spiced vegetables." - Naomi Tomky
"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
