Texas BBQ Sampler for 8-10
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Not eligible for shipping to CanadaThis is a sampler pack of the Ethiopian-inspired Texas BBQ that put Smoke’N Ash on the map! It includes a rack of ribs, sliced brisket, rib tips, smoked pulled pork, pork sausage, and hickory-smoked wings!
Smoke’N Ash BBQ just might be the only restaurant like it on earth. Founder Fasicka Hicks was born in Ethiopia and her husband Patrick hails from Waco, Texas, and when the pair met in 1997 it was a match made in barbecue heaven. They opened their restaurant in Arlington in 2018, and the following year they had the brilliant idea to incorporate the flavors of Fasicka’s homeland into the menu. The resulting fusion of traditional Ethiopian cuisine and Texas BBQ is a cross-cultural mashup for the ages, leading to it being named one of the 50 most exciting restaurants in America by the New York Times.
This package serves 8-10 people and includes
- 1 rack of Ribs (approx. 2-3 lbs)
- Brisket, Sliced (1 lb.)
- Rib Tips (1 lb.)
- Smoked Pulled Pork (1 lb.)
- 6 Links of Pork Sausage
- 12 Hickory Smoked Chicken Wings (approx 3 lbs. Total)
- Choose Your Spice Level for your Rib Tips and Wings
Spice Levels Include:
- Texas Style (Mild)
- Tex-Ethiopian Style (Spicy)
- BBQ ships frozen with ice packs, may thaw in transit.
- Upon arrival, remove from box and place in freezer if not using within 2 days.
- BBQ may be stored in the refrigerator for up to 2 days or in the freezer for up to 6 months.
To Serve
- Thaw BBQ in the refrigerator
- Preheat oven to 250F
- Place the BBQ in a small roasting pan or a foil pan and reheat to 160*F
- Pork Ribs – Ribs, Berbere, Onion Powder, Garlic Powder, Rosemary, Salt.
- Brisket – Beef Brisket, Black Pepper, Berbere, Rosemary, Garlic, Ginger, Salt.
- Smoked Pulled Pork – Pork, Onion Powder, Garlic Powder, Brown Sugar, Salt, Berbere, Apple Juice.
- Hickory Smoked Chicken Wings – Chicken Wings, Garlic Powder, Onion Powder, Dry Orange Pea, Berbere
- Rib Tips – Pork Rib Tips, Berbere, Onion Powder, Garlic Powder, Rosemary, Salt.
"One of America's 50 Best Restaurants" - New York Times
"One of America's 50 Best Restaurants" - New York Times
Smoke‘N Ash BBQ just might be the only restaurant of its kind on earth. Founder Fasicka Hicks was born in Ethiopia and her husband Patrick hails from Waco, Texas, and when the pair met in 1997 it was a match made in barbecue heaven. They started selling BBQ from a truck on the weekends in 2012, opened their restaurant in Arlington in 2018, and the following year they had the brilliant idea to incorporate the flavors of Fasicka’s homeland into the menu. The resulting fusion of traditional Ethiopian cuisine and Texas BBQ is a cross-cultural mashup for the ages, leading to it being named one of 2022's 50 Best Restaurants in America by the New York Times.
There’s simply nothing else like Smoke‘N Ash. The rib tips, pulled pork, and brisket are seasoned with a traditional Ethiopian spice blend called berbere before being hickory-smoked; the Tex-Ethiopian Smoked Spare Ribs are coated with a smoky, spicy deep red sauce called awaze; the Ethiopian stew known as doro wot is made with smoked chicken and aromatic spices; and the Ethiopian Meat Sampler is brimming with traditional lamb and beef stews and collard greens, and it’s all soaked up by the famous Ethiopian flatbread known as injera. Dining doesn’t get much more fun or exciting than this, and all of these globetrotting specialties are now shipping to your door!
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