Jul 14 2026
Restaurants›KG BBQ›Smoked Egyptian Style Pomegranate Recipe

Smoked Egyptian Style Pomegranate Recipe

Inspired by KG BBQ
Time2h
Serves4

Lunch brisket mac n cheese BBQ sauce (KG) included sumac pickled Egyptian smoked onions bread pudding

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Ingredients

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Brisket Mac n Cheese

BBQ Sauce

Sumac Pickled Egyptian Smoked Onions

Bread Pudding

Method

Brisket Mac n Cheese

  1. 1

    Cook the Brisket

    Preheat your smoker to 110°C (225°F). Season the brisket with salt and pepper. Smoke for about 6-8 hours until tender.

  2. 2

    Cook the Pasta

    In a large pot, boil water and add a pinch of salt. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

  3. 3

    Make Cheese Sauce

    In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk, cooking until thick. Stir in cheese until melted. Season with salt and pepper.

  4. 4

    Combine Brisket and Pasta

    Mix the cooked brisket (shredded) with the cheese sauce and pasta. Stir until well combined.

BBQ Sauce

  1. 5

    Prepare the BBQ Sauce

    In a saucepan, combine ketchup, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook over medium heat for 10 minutes, stirring occasionally.

Sumac Pickled Egyptian Smoked Onions

  1. 6

    Pickle the Onions

    Slice the red onions thinly. In a bowl, mix vinegar, water, sumac, and salt. Add onions and let them sit for at least 30 minutes.

Bread Pudding

  1. 7

    Prepare the Bread Pudding

    Preheat the oven to 175°C (350°F). In a bowl, whisk together milk, eggs, sugar, vanilla extract, and cinnamon. Tear stale bread into pieces and soak in the mixture for 10 minutes.

  2. 8

    Bake the Bread Pudding

    Transfer the soaked bread to a greased baking dish. Bake in the oven for 30-35 minutes until golden brown on top.

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