What Happens When You Mix Texas BBQ with Egyptian Cuisine? Just Ask KG BBQ.
At KG BBQ in Austin, lamb chops, oxtail, and pomegranate BBQ sauce redefine what Texas barbecue can be, through the eyes of an Egyptian pitmaster.
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Texas barbecue has fans around the world. But few people have done what Kareem El-Ghayesh, better known as KG, did—leave behind a career, move across the globe, and build a new life around smoked meat. Kent Black paid him a visit at the Texas Monthly BBQ in Austin to taste what happens when you blend Texas barbecue with Egyptian flavors—and the result is as bold as it is personal.
At KG BBQ on Manor Road in Austin, the menu might look familiar at first glance. But take a bite, and you’ll realize it’s something new.
“There’s not a lot of people that cook lamb in Texas barbecue, right?” KG shares. “I grew up eating lamb and I am fascinated by the craft of barbecue.”
One Bite That Changed Everything
KG didn’t grow up in Texas; in fact, he grew up across the globe in Cairo, Egypt. He didn’t come from a food background—he worked in corporate finance. But then came a trip to Texas in 2012, and everything changed.
“I came here on a visit in 2012 and I tried barbecue,” KG shares. “Rudy’s was my first experience, and it literally just changed my life. So I came back. I quit my job, and I came back here to pursue my passion and love for it.”
That passion led him to Austin in 2016. He enrolled in culinary school and trained with top pitmasters. Now, he’s creating something that pays homage to Texas while staying rooted in Egyptian and Middle Eastern cooking.
A New Kind of Pitmaster
At KG BBQ, you’ll find brisket, yes—but also lamb chops with cumin and oregano, beef oxtail with caramelized onions, chimichurri, and pomegranate seeds. Every element tells a story. Every dish blends two worlds.
“We do a lot of elevated, brighter flavors,” KG explains. “I’m trying to do a perfect blend of the slow-smoked Texas-style barbecue with the Egyptian flavors, spices, seasonings, condiments and sauces. We serve yogurt sauce and sumac pickled onions and fresh pita bread.”
Even the sauce comes with a twist.
“Our barbecue sauce has a base of pomegranate juice and pomegranate molasses,” he said. “It’s still a Texas-style ketchup-based barbecue sauce. So we really try to stick to the roots of Texas barbecue but do things differently.”
That day, KG was serving both beef oxtail and lamb chops: “We’re serving oxtail—beef oxtail with caramelized onions with chimichurri and pomegranate seeds. And then we’re serving lamb chops as well.”
Kent Tries the Lamb
As Kent Black watched the meat come off the smoker, he could tell it was going to be good. But the taste still caught him off guard.
“You’re making me so hungry,” Kent said. “Can I try a little bit? I mean this just looks spectacular.”
Kent bit in and didn’t hold back.
“So tender,” he said. “That is so tender. So good. My goodness.”
Where to find KG BBQ
Before wrapping up the visit, Kent asked where folks could try KG’s food. KG BBQ is located in East Austin, at the corner of Manor Road and Airport Boulevard. After a quick high five and some mutual thanks, the two parted ways—one pitmaster welcoming another into a shared tradition, each bringing something different to the fire.
KG BBQ is proof that barbecue isn’t just a Texas tradition—it’s a global language. As one of the top spots for Egyptian BBQ Austin, KG BBQ shows that sometimes, it takes someone from the other side of the world to remind us what makes it great.