ARLINGTON
Patrick Hicks, the barbecue pitmaster who welcomed his wife’s Ethiopian cooking and mixed the two into an Arlington restaurant that gained international awards and fame, died Oct. 6, Smoke’N Ash BBQ announced on social media.
Hicks, 60, a Waco native, opened a barbecue trailer in 2012. He added Fasicka Hicks’ Ethiopian dishes in 2018, then fused the two to win Michelin Guide recognition and a host of national food awards.
In 2025, Fasicka and Patrick Hicks were semifinalists for the Best Chef: Texas Award in the James Beard Awards, the restaurant industry’s highest honor.
On May 26, they were honored in Addis Ababa, Ethiopia, for the attention they have brought to that cuisine.
The social media post was signed by Fasicka Hicks and the family. It gave no further details.
“It is with profound sadness that we share the passing of our beloved Patrick Hicks — husband, father, co-owner, pitmaster, and the heart of Smoke’N Ash BBQ,” the post read.
“Patrick poured his heart into his family, his food, and the community we built together. His love, strength, and legacy will forever be a part of Smoke’N Ash.”
Smoke’N Ash will remain open, the post said, “to serve our community. … We are deeply grateful for every prayer, message, and expression of love and support.”
Fasicka and Patrick Hicks began experimenting with serving Ethiopian food almost from the day in 2018 when Smoke’N Ash opened a stand in one of the most generic strip shopping centers on Matlock Road in the suburban sprawl of south Arlington.
The restaurant has since expanded and moved to 5904 S. Cooper St. at West Sublett Road.
The combination of traditional Texas barbecue and Ethiopian food brought Texas Monthly magazine and then The New York Times to try it.
Writers praised the misir wat lentil stew, Ethiopian spicy beef tibs stew, doro wat chicken stew and Ethiopian-spiced collard greens.
Smoke’N Ash is also praised for Patrick Hicks’ brisket, pork ribs and rib tips, along with an extensive menu of desserts.
Services are pending.
Tex-Ethiopian BBQ Smoke’N Ash B.B.Q. 
Brisket, ribs, sausage, green beans and okra at Smoke’N Ash BBQ in Arlington. Bud Kennedy bud@star-telegram.com
This story was originally published October 7, 2026 at 4:26 AM.
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Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.
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