In my mind, barbecue is a summer culinary tradition. But that doesn\u2019t mean brisket and steak disappear off the menu when summer winds down. After all, there\u2019s no separating Texas from its cowboy roots, which means when the smoke clears steak and barbecue joints are plentiful in Tarrant County.<\/p>\n
I\u2019ve written before about places where locals can pick up meat and seafood, but I think there\u2019s something that distinguishes barbecue from other meat-focused establishments. Many people are nostalgic about it, with memories of grilling in the backyard and doling out coleslaw etched into the American psyche.<\/p>\n
That said, if you want to try something a little different, there\u2019s one restaurant on this list that isn\u2019t your typical, all-American brisket joint. Let\u2019s start there.<\/p>\n
African fusion at Smoke\u2019N Ash BBQ<\/p>\n
Did you know there\u2019s a Michelin Guide-recognized Ethiopian-inspired barbecue spot in Arlington? If you\u2019re a regular reader, you\u2019ll remember we wrote about them<\/a> a while back. Owners Fasicka and Patrick Hicks were also James Beard Best Chef semifinalists<\/a> last year, and in recent years love has also been lavished upon them by the likes of Good Morning America, The New York Times and Guy Fieri\u2019s Diners, Drive-Ins and Dives.<\/p>\n Smoke\u2019N Ash BBQ opened its South Cooper Street location in 2023 and serves a variety of both traditional Ethiopian dishes and American cookout classics. Alongside pork ribs, pulled lamb, pork sausage and barbecue sandwiches, diners can try traditional Ethiopian foods like wat stews \u2014 the national dish \u2014 mahberawi mixed plates and a tibs stir fry.\u00a0<\/p>\n If you want both beef and teff injera, look for the Tex-Ethiopian Platters, which allow foodies to build a platter that can feed two to four people.\u00a0<\/p>\n They have the usual barbecue sides of mac and cheese and beans as well as rice pilaf or key sir wat, a vegan beet and potato stew. There are several meatless options and a vegan plate.<\/p>\n Guy Fieri\u2019s webpage<\/a> highlighted several of the fusion spot\u2019s dishes, such as the brisket, beefy collard greens and sweet potato pie.\u00a0<\/p>\n 5904 S. Cooper St., Arlington; 817-385-997<\/p>\n Jalapeno cheddar sausage at Meat U Anywhere BBQ<\/p>\n This joint in Grapevine was described by one online admirer as \u201cno-frills,\u201d so this could be a spot for casual game-day dining or a gathering with friends. Their socials list their meats as oak- and hickory-smoked, and the online menu<\/a> shows brisket, ham, jalapeno cheddar sausage, turkey breast and St. Louis cut ribs, among other turf options.<\/p>\n If there\u2019s always that one person in your party who wants something brunchy, they can pick up one of the many breakfast tacos, all of which are under $6. Tacos are actually a thing here, with 12-piece taco orders among the party-sized options.\u00a0<\/p>\n Speaking of large-scale, if you need to feed upwards of 40 people, there\u2019s a family meal option for that. Obviously, social gatherings are a big deal here.<\/p>\n For sandwiches, there are versions filled with all of the smoked meats mentioned above, while combos, a $4 kids lunch and sides like coleslaw and pinto beans are also available.\u00a0<\/p>\n 919 W. Northwest Highway, Grapevine; 817-251-1227<\/p>\n Ruth\u2019s Chris Steak House\u2019s discounted three-course dinner<\/p>\n For a slightly more formal option for grilled meats, Ruth\u2019s Chris<\/a> customers can snag three courses for $60 until Oct. 11. The meal includes a starter, entree, side and dessert, with the first round offering French onion soup or a Caesar or steakhouse salad.<\/p>\n Mains show either a 6-ounce filet with shrimp, salmon with shrimp or stuffed chicken breast with sides of creamed spinach, garlic mashed potatoes or roasted Brussels sprouts. The meal closes with either a classic or chocolate cheesecake.\u00a0<\/p>\n Beverages aren\u2019t included in the special, but those wanting to indulge can find a few fall flavors among the cocktails.\u00a0<\/p>\n The Smoke & Fire Old Fashioned combines rye bourbon and spicy bitters with Grand Marnier and cherries, while the Double Barrel Old Fashioned blends Woodford Reserve bourbon and reposado with agave and grapefruit bitters. For a fruitier pour, there\u2019s a guava gimlet with Botanist gin, St-Germain elderflower liqueur, guava and lime juice.\u00a0<\/p>\n Foodies know to reserve their spot at the table on the restaurant\u2019s website<\/a>.\u00a0<\/p>\n 813 Main St., Fort Worth; 817-348-0080<\/p>\n Smoked barbacoa at Panther City BBQ<\/p>\n This Fort Worth establishment is a \u2019cue staple for its smoked fare priced by the half-pound. It\u2019s easy to find brisket at most barbecue places, so it\u2019s no surprise that\u2019s the first thing on their menu<\/a> of meats, but there are also options like burnt pork belly ends, smoked bologna, smoked barbacoa and a half-chicken.\u00a0<\/p>\n Of course there are also sandwiches as well as a double brisket smashburger, street tacos, brisket elote, pork belly poppers and a brisket burrito among their BBQ Twists. Sides include dill potato salad, spicy vinegar slaw, Mexican rice, spicy smoked mac and cheese and cream corn.\u00a0<\/p>\n Want your dessert smoked, too? You can try the smoked pecan bread pudding. Not your jam? Maybe the Nutter Butter cheesecake pudding, then. Don\u2019t worry, I won\u2019t tell your cardiologist.\u00a0<\/p>\n 201 E. Hattie St., Fort Worth; 682-250-4464<\/p>\n We\u2019d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org<\/a>.\u00a0<\/p>\n