Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Open the pit and take out the grate. Bank about 40 pounds of charcoal around the inside walls of the pit in a big circle. Pour two large chimneys of hot coals around the outside of the charcoal ring. Preheat the pit to about 250°F.
2 Trim any excess fat from the inside of the hog and season the inside all over with salt and pepper. Put the grate back over the charcoal and top with the hog, close the lid, and cook overnight. With a meat thermometer, check the temperature of the hog in the hams and shoulders. The temperature should be at least 165°F, but most prefer 185° to 195°F. Serve with the sauce.
Cooking for 0 people

Ingredients


  • dressed hog, butterflied or split
    1 (50-pound)
  • salt and black pepper
  • pepper vinegar sauce
    1 gal.

Credit: From America’s Best BBQ: Revised and Updated by Ardie Davis and Chef Paul Kirk, Andrews McMeel Publishing, LLC.

For safe meat preparation, reference the USDA website.


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Adventurous Eats


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