By Eric Griffey
Photography by Thanin Viriyaki
Located in Fort Worth but carrying influences from thousands of miles away, Smokey Beards Q feels like a case study in what happens when Texas barbecue leaves home, sees the world and returns with new ideas.
Owner “Tony” Ramadani’s journey to the pit was anything but conventional. An Albanian immigrant who arrived in the United States in the 1990s, Ramadani built his career in the restaurant industry from the ground up, working his way from dishwasher to restaurateur. Longtime Fort Worth diners may recognize him as the original owner of Mama Mia, the beloved Italian restaurant that helped anchor the historic McAdams building and earned preservation accolades after the structure was rescued from the brink of demolition.
After stepping away from the restaurant business to focus on family and other ventures, Ramadani found himself drawn back by barbecue. What began as a hobby eventually led him to open a Texas barbecue restaurant in Riyadh, Saudi Arabia.
The concept took off.
Within months, the restaurant had attracted a devoted following and high-profile visitors. Franchise opportunities followed. Before pursuing global expansion, Ramadani felt compelled to return to where it all began.
“My goal was, I’m going to come to Fort Worth and then see what kind of feedback we get here,” he said.
That homecoming eventually became Smokey Beards Q, a restaurant that respects the fundamentals of Texas barbecue while allowing subtle international influences to emerge around the edges.
The core menu remains reassuringly familiar. Brisket is seasoned simply with salt and pepper. Smoke, time and technique remain the primary ingredients. Ramadani is adamant that the meat itself should remain the star.
The global influences appear in quieter ways.
A touch of cinnamon finds its way into the barbecue sauce. Cardamom-infused Arabic coffee lends complexity to desserts. Loaded brisket fries, inspired by the popularity of French fries throughout Saudi Arabia, offer a playful alternative to the traditional baked potato. Even the restaurant’s halal offerings broaden barbecue’s reach, welcoming diners who have often found themselves excluded from traditional Texas smokehouses.
What emerges is not fusion in the trendy sense of the word. Nothing feels forced or manufactured. Instead, the menu reflects the lived experience of someone who has spent decades navigating different cultures and culinary traditions.
Ramadani sees a parallel between his food and his own story. Raised in the former Yugoslavia, he grew up surrounded by different ethnicities, languages and traditions before immigrating to what he viewed as the land of opportunity.
“America was a dream,” he said.
That dream, he believes, is best expressed through hospitality. While barbecue may draw customers through the door, it is warmth, generosity and a sense of welcome that keep them coming back. He speaks passionately about preserving the old-school courtesy he remembers from his early years in Texas, treating guests less like customers and more like visitors in his home.
In many ways, that philosophy mirrors barbecue itself. At its heart, the cuisine has always been communal, bringing people together around a table regardless of background. At Smokey Beards Q, that tradition continues, enriched by flavors and experiences gathered from Fort Worth to Riyadh and back again. The smoke may be unmistakably Texan, but the story behind it belongs to a much larger world.