KG Barbecue: Bringing Egyptian Flavors to Texas

TLDRLearn about Kareem, an Egyptian pitmaster who has brought his own flavors and culture to Austin, Texas through barbecue. He shares his journey, the importance of managing fire, and his unique fusion of Middle Eastern and Texas barbecue.

Key insights

🔥Managing fire is crucial in becoming a Pit Master and requires time and patience.

🌶Kareem fuses the bright, fresh flavors of the Middle East with traditional Texas barbecue.

🍖KG Barbecue uses Post Oak Wood, aged for at least a year, for a clean and crisp fire.

🔪Kareem names each smoker after Egyptian kings and emphasizes the importance of precise trimming.

🌡KG Barbecue cooks their meats at 275°F, achieving the desired tenderness and flavor.

Q&A

What is Kareem's personal definition of barbecue?

—According to Kareem, barbecue is anything cooked over a live fire.

What type of wood does KG Barbecue use? Why is seasoned wood important for barbecue?

—KG Barbecue uses Post Oak Wood, which needs to be aged for at least a year. Seasoned wood ensures that the fire is clean and crisp, without adding excessive smoke to the meat.

Why does KG Barbecue name each smoker after Egyptian kings?

—Naming each smoker after Egyptian kings is a way for Kareem to pay homage to his Egyptian heritage and culture.

What temperature does KG Barbecue cook their meats at?

—KG Barbecue cooks their meats at 275°F, achieving the desired tenderness and flavor.

What is unique about KG Barbecue's lamb dishes?

—KG Barbecue offers unique lamb dishes such as lamb bacon ribs and smoked lamb shoulder, which showcase Kareem's fusion of Middle Eastern and Texas barbecue flavors.

Timestamped Summary

00:01Kareem shares his journey from Cairo, Egypt to Austin, Texas to learn barbecue.

01:00Learn about King Tut, KG Barbecue's 1000 gallon primitive pits smoker made from a reused propane tank.

02:30Kareem discusses the importance of using seasoned Post Oak Wood for a clean and crisp fire.

03:30Watch the process of starting a fire and managing airflow in the smoker.

06:10Kareem begins loading the smoker with briskets, lamb bacon ribs, and lamb shoulder.

09:45Learn about the different cuts of meat used at KG Barbecue and the trimming process.

11:47Kareem demonstrates the seasoning process for brisket, lamb shoulder, and pork ribs.

12:40Discover the unique flavors of KG Barbecue's pomegranate-glazed pork ribs.

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