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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Milwaukee Brewers

If you love Milwaukee, chances are good that you love beer, cheese and sausage. This game-ready recipe is a celebration of all three. Frankly, we’d eat anything smothered in our roux-based cheese sauce, especially brats cooked in beer and grilled over a flame.


Let's get grilling

1 Build a two-zone fire using Kingsford® Original Charcoal for indirect grilling by situating heated coals on only one side of the grill, leaving the other side empty. Preheat to 350°F.
2 In a medium saucepan, melt the butter over the void side of the grill. Whisk in the flour and cook for 1 minute. Add in the half and half and cook until thickened a bit, whisking constantly, 1 to 2 minutes.
3 Once hot and thickened, add the mustard and slowly whisk in 4 ounces (1/2 cup) beer. Continue to cook until very hot.
4 Lower the heat and toss the cheese in a bowl with the cornstarch. Slowly add the cornstarch/cheese to the sauce, whisking well to incorporate after each addition, until melted.
5 Remove from heat, season with salt, pepper and a pinch of cayenne or hot sauce to taste and set the sauce aside.
6 Place the remaining beer and the brats in an oven-proof pan and place the pan on the grill. Boil brats in the beer for 10 to 15 minutes, or until the brats turn white. Use a pair of long-handled tongs to move and rotate your brats, being careful not to pierce or break the skin.
7 Meanwhile brush the onion slices with oil and grill them, turning a few times until they’re softened and charred.
8 Move the pan over to the cool side and remove the sausages, placing them directly over the coals. Rotate brats to avoid burning. You want even grill marks on all sides, 10 to 12 minutes. For your safety, please reference the USDA safe cooking temperatures.
9 Prepare the rolls by brushing cut sides with oil and grill (cut sides down) until the bread is lightly toasted.
10 Cut the rested sausages diagonally into 3/4-inch thick slices and divide among the toasted rolls. Top with the grilled onions and pour the beer-cheese sauce over. Serve, with additional beer-cheese sauce on the side.

Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.
Cooking for 6 people

Ingredients


  • butter
    1 tablespoon
  • flour
    2 tablespoons
  • half and half, warmed
    ¾ cup
  • spicy brown mustard
    1 tablespoon
  • room temperature beer*, divided
    12 ounces (1½ cups)
  • grated sharp cheddar cheese
    8 ounces
  • cornstarch
    2 teaspoons
  • kosher salt
    ½ teaspoon
  • freshly ground black pepper
    ¼ teaspoon
  • cayenne pepper or hot sauce, to taste
  • bratwurst sausages
    6
  • beer
    1 cup
  • onions, sliced 1/2-inch thick
    2
  • vegetable oil, as needed
  • hero or hard rolls, each about 6 inches long, split
    6

For safe meat preparation, reference the USDA website.


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Adventurous Eats


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