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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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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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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Camarones Rellenos

Bacon brings it all together in this stuffed shrimp appetizer with a little heat and a lot of serrano flavor.

Cooking for 6 people


  • 1 lb. peeled and deveined shrimp (21/25 shrimp count per pound)
  • 10 pieces thick cut bacon, cut in half
  • 5 tbsp. melted salted butter
  • 8 oz. shredded Monterey Jack cheese
  • 4 Serrano peppers, diced

1 Food Prep

  • Line your baking sheets with foil.

  • Butterfly the shrimp, and place the cheese and serrano peppers on each shrimp.
  • Wrap the stuffed shrimp with the bacon and secure it with a toothpick. Place the wrapped shrimp on baking sheets.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • Brush each bacon-wrapped shrimp with butter, and set the baking sheet on the grill. Cover, and cook for 15 minutes.
  • Then, remove the shrimp from the baking sheets, and place directly over the coals on the grate for 30 seconds to 1 minute.
  • Flip and grill for 30 more seconds. When the shrimp reach an internal temperature of 145°F on a digital meat thermometer, and the bacon is fully cooked, remove them from the grill and enjoy.
Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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