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 Lay bacon slices out on a large platter or sheet pan. Sprinkle granulated brown sugar over the top of the bacon followed by a layer of BBQ dry rub seasoning. Refrigerate the bacon for at least 30 minutes until the brown sugar and dry rub have begun to liquefy and soak into the meat. Remove bacon from the refrigerator and weave each slice lengthwise onto a skewer.
2 Prepare grill for indirect cooking by piling pre-heated charcoal briquets on one end of the charcoal grate. Replace the main cooking grate and adjust the bottom vents to bring the grill temperature to approximately 350°F. Place bacon kabobs on the cool side of the grill, positioning them as far from the charcoal as possible. Cover the grill and allow the kabobs to cook for approximately 30 minutes until browned and crisp. Remove the bacon kabobs from the grill and allow them to cool completely before serving.
Cooking for 12 people

Ingredients


  • thick-cut bacon
    12 slices
  • granulated brown sugar (Dominos Pourable Brown Sugar)
    ¼ cup
  • of your favorite BBQ dry rub seasoning
    ¼ cup

Additional Tools

  • wooden skewers (soaked in water for at least 30 minutes)
    12
Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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