The Pharaohs’ Pitmaster {KG BBQ}
A Unique Marriage of Flavors Leaves Austinites Falling in Love.
Words Christopher Ferguson, AIA | Photos Baptiste Despois
Kareem El-Ghayesh of KG BBQ has delivered one of East Austin’s most popular new menus, offering classic Texas barbecue fused with an Egyptian twist.
It’s been seven years since Kareem decided to leave his finance career in Cairo to master the craft of Texas barbecue in Austin. “I was haunted by the idea that I’d regret it if I didn’t take the leap,” he admits, gesturing over a perfect plate of brisket, pork sausage, lamb shoulder, glazed pork ribs, and creative sides.
Enamored with cooking from an early age, he refined his skills in the kitchen at home in Egypt, hosting regular ‘supper clubs’ for friends and family. Eventually, several formative trips to Austin would ignite a passion for apprenticeship that sent him to Texas permanently, acquiring a versatile skill set at Kerlin, Valentina’s, Lamberts, Salt & Time, and Interstellar, to name a few.
Culinary curiosity unyielding, outside of work he applied his new experience to the traditional meals he would cook for others back home. Before long he was hosting supper clubs again, which led to pop-up events, and ultimately to KG BBQ, a well-equipped food truck with a thousand-gallon smoker that opened last October in front of Oddwood Brewery on Manor Road.
The Texas-Egyption fusion menu is best recommended in its entirety, but the pork ribs are a must. In this rendition, Central Texas-style barbecue is seasoned with Middle Eastern spices and glazed with a signature pomegranate sauce. Kareem explains, “Egyptian food dates back thousands of years, and there are so many religious and cultural influences that formed a rich cuisine that nobody knows about. It’s part of my duty to highlight it and to celebrate the food, culture, and art of Egypt.”
The lamb shoulder is something to be celebrated, an elevated adaptation of pulled pork that is rubbed in sumac, cinnamon, garlic, and oregano, and served with spicy mint chimichurri. Other standouts include the brisket rice bowl, shawarma, and pork sausage, each a blend of classic tastes and bursting with flavor. And, of course, classic Texas brisket is on the menu, prepared traditionally and with no fuss.
Complete the meal with hibiscus mint iced tea or an iced qahwa, a cold brew coffee made with milk, cream, cinnamon, and vanilla.
Seven years later, Kareem eyes the line already forming outside as he prepares to open for the day. His enthusiasm is palpable, and it feels like just the beginning of something big.
Making Moves. Kareem is already eyeing a brick-and-mortar expansion to supplement KG’s food truck location.
