George Kariithi, widely known as the "Grill King," showcases his specialty—perfectly roasted beer-can chicken.
George Kariithi never expected his life to revolve around barbecue.
Growing up in Nairobi, his experience with grilling was limited to the traditional nyama choma — Kenya's beloved roasted meat — enjoyed during gatherings and special occasions. However, a move to Canada for his studies ignited a passion he hadn't anticipated. Immersed in the African and Caribbean community abroad, he became the go-to person for barbecues, discovering the joy of bringing people together through food.
Today, Kariithi is recognized as one of Kenya's premier BBQ pitmasters — a term originating fromthe Black American South, referring to a skilled or professional barbecuer who oversees the entire cooking process in a barbecue pit. True to his craft, he has earned and proudly carries the title of "Grill King." "Barbecue has taught me more than just culinary skills. It's shown me the power of community and the importance of passion," he tells OkayAfrica.
Kariithi's journey from a casual griller to a pitmaster has been driven by passion and innovation. Now, alongside hisGrill Squad brothers, he is gearing up for theMeat-Up Festival, a one-of-a-kind food festival dedicated entirely to the art of grilling meat.
Kariithi shares his story with OkayAfrica, reflecting on how barbecue has reshaped his life and how he's redefining Kenya's grilling culture by embracing local resources and fostering community connections, one meaty bite at a time.
This interview has been edited for length and clarity.
George Kariithi's journey from a casual griller to a pitmaster has been driven by passion and innovation.
Photo courtesy of George Kariithi.
George Kariithi: I never imagined grilling would take me this far, and I'm grateful for every step of the journey. Today, I'm proud to call myself a Kenyan pitmaster. A pitmaster is a barbecue chef — someone who manages the entire cooking process and ensures everything is done to perfection.
My journey began when I was 15, grilling for family and friends. It wasn't until I moved to Canada for school that it became a bigger part of my life. Whenever the African and Caribbean community wanted to host a barbecue, I was the guy. It wasn't just about the food but the connection it created.
When I returned to Kenya, I juggled an IT business alongside my passion for grilling. I started 'Boozy Fridays' — once-a-month barbecue events where I experimented with infusing alcohol into meats. I collaborated with brands like Guinness to showcase how to infuse alcohol into grilling, which took off. My grilling became so popular that when the pandemic came, I turned it into an online business. People prepaid for curated barbecue meals, and I delivered the experience right to their doorsteps.
Barbecue is more than just grilling meat. It's an intricate process of marination, seasoning, and smoking that takes time and precision. You have to understand your cuts of meat, the wood you use for smoking, and the spices that enhance the flavors. For me, infusing flavors — like whiskey or spiced beer — into the meat is key. That's what makes my barbecue stand out.
Barbecue in Kenya is also about adapting local resources. Many people don't realize we have incredible smoking woods here. For instance, our Kenyan mesquite is just as good as hickory. It's about rediscovering what's around us and creating something unique.
There's a renowned pitmaster in the U.S., Rodney Scott — he's a legend. At one point, I was chatting with him and mentioned how we use macadamia wood in Kenya. He was shocked. He compared it to pecan wood, which is common in the States, and noted how similar the qualities were.
I also introduced him to the idea of using baobab pellets. We even sent samples of the pellets to a few other pitmasters in the U.S. They were blown away. They said, ‘What are you guys doing in Kenya? You've taken this to a different level!”
The biggest surprise for them was realizing that barbecue culture is alive and thriving in Africa — and that we're not just replicating their methods but innovating our own. They were impressed by our diversity of cuts, like Dino ribs and beer can chicken, and the way we experiment with local woods.
The "Grill King" prepares his signature beer-can chicken, infusing the meat with a hoppy flavor.
Photo courtesy of George Kariithi.
One day, I went camping with some friends, and we realized how barbecue was losing its essence — it was becoming more about the music than the food. We decided to refocus on the food. We started small with a casual family gathering focused on enjoying a good barbecue. But before we knew it, 150 people showed up — that's when the idea for theBBQ Pitmaster Cookoutwas born.
The first event was small. But within a year, those numbers exploded — 150 grew to 600, then 1,500 and eventually 2,000 people. At our most recent cookout, some of us sat it out to give newer pitmasters a chance to showcase their skills and bring fresh energy to the event. It was important to us to mentor newcomers and let them shine.
To create something different, a few of us formed a group called the Grill Squad, consisting of eight members. This group has a more adult-focused atmosphere, reminiscent of my earlier Boozy Fridays. The positive response we've received has confirmed we're on the right track.
Looking ahead, we're working on the Meat-Up Festival for 2025, an extension of the Grill Squad concept. It will have the same adult-focused, curated feel but on a larger scale. We're excited to bring this next-level barbecue experience to life.
The most rewarding part of barbecuing is watching someone take their first bite. I love seeing that moment when someone tastes something they've never had before, and their eyes light up. That's the magic of food — it connects people and brings joy.
