The Most Exciting BBQ Joint in Texas is Egyptian | On The Line | Bon Appétit

TL;DR

Kareem moves from Cairo to Austin to bring his own Middle Eastern flavors to the world of Texas barbecue.

Transcript

I moved here from Cairo Egypt to learn how to cook a barbecue I trained with a lot of fit Masters here and finally taking the moment and the chance to bring my own flavors my own culture here to Austin every day we smoke about 400 pounds of meat managing fire is one of the most important things in becoming a Pit Master this is a craft that requires... Read More

Key Insights

• ❓ Kareem's journey from Cairo to Austin showcases the passion and dedication he has for mastering the craft of barbecue.
• 🖕 KG Barbecue offers a fusion of Middle Eastern and Texas flavors, bringing a unique twist to traditional barbecue.
• ❤️‍🔥 The choice of wood and the management of fire are crucial factors in achieving the desired flavor and tenderness of the smoked meats.
• 😣 Resting the meat after cooking allows the juices to redistribute and enhances the overall flavor and texture.
• 🖕 KG Barbecue's menu includes various cuts of lamb, showcasing Kareem's Middle Eastern heritage and the versatility of barbecue.
• 🍖 The pomegranate barbecue sauce adds a tanginess and depth of flavor to the meats, complementing the smokiness.
• 🤩 The food truck setting brings its own challenges, such as limited water supply and the need for efficient organization and preparation.

Questions & Answers

Q: What inspired Kareem to move to Austin and learn about barbecue?

Kareem had his first taste of barbecue in Texas and was so blown away by the experience, specifically with brisket, that he decided to quit his job in Cairo and move to Austin to learn from the masters.

Q: What type of wood does KG Barbecue use for smoking?

KG Barbecue uses Post Oak Wood, which is aged for at least a year or two to ensure a clean and crisp fire.

Q: How does Kareem determine the temperature and airflow in the smoker?

Kareem relies on the smoke stack and the door of the smoker to control the airflow and temperature. Opening the door increases airflow, while closing it traps the heat inside.

Q: How does Kareem achieve a crispy bark on the meats?

Kareem uses a mustard leather as a binder and a brisket rub consisting of salt, pepper, garlic, and oregano to create a dry brine. This allows the meat to develop a crispy exterior during smoking.

Key Insights:

• Kareem's journey from Cairo to Austin showcases the passion and dedication he has for mastering the craft of barbecue.
• KG Barbecue offers a fusion of Middle Eastern and Texas flavors, bringing a unique twist to traditional barbecue.
• The choice of wood and the management of fire are crucial factors in achieving the desired flavor and tenderness of the smoked meats.
• Resting the meat after cooking allows the juices to redistribute and enhances the overall flavor and texture.
• KG Barbecue's menu includes various cuts of lamb, showcasing Kareem's Middle Eastern heritage and the versatility of barbecue.
• The pomegranate barbecue sauce adds a tanginess and depth of flavor to the meats, complementing the smokiness.
• The food truck setting brings its own challenges, such as limited water supply and the need for efficient organization and preparation.
• Kareem's goal extends beyond serving delicious barbecue. He also aims to share his knowledge and passion for barbecue through classes and genuinely connect with his customers.

Summary & Key Takeaways

• Kareem, originally from Cairo, has moved to Austin to learn and master the art of barbecue.

• He blends Middle Eastern flavors with the traditional Texas barbecue techniques.

• Kareem operates KG Barbecue and smokes about 400 pounds of meat every day, using a 1000-gallon primitive pits barbecue smoker.