The restaurant, which opened in 2018, has three separate menus: traditional Texas barbecue, traditional Ethiopian and what they call Tex-Ethiopian. Smoke ‘N Ash recently drew attention from Daniel Vaughn, barbecue editor at Texas Monthly known for anointing the state’s top barbecue joints. “Texas BBQ never ceases to amaze me. The restaurant initially opened with just traditional Texas barbecue — pork ribs, brisket, pulled pork, fried catfish — the kinds of foods Patrick, a native Texan, grew up eating and cooking with his family. Texas BBQ never ceases to amaze me.

Source: Ethiopian News December 14, 2021 20:13 UTC