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 (NOTE: Garlic butter and charred peppers can be prepared ahead of time and stored at room temperature until ready to assemble and grill the layered bread.)
2 Prepare grilled for medium-high heat cooking, approximately 400°F. Cut the top ¼ off of the head of garlic to expose the cloves. Place the garlic on a small sheet of aluminum foil, drizzle with olive oil and then wrap the foil around the garlic. Place the foil wrapped on the grill and allow it to cook for approximately 20 minutes until the cloves are soft to the touch. Place 3–4 of the roasted garlic cloves in a small bowl then mash with a fork. Add the butter and stir to combine.
3 Place bell peppers on the grill and cook allow them to char on all sides. Once charred, remove the stem, ribs, and seeds from the peppers and cut into thin strips.
4 Season the steak with half of the dry rub seasoning. Place steak on the grill and cook for 4–5 minutes per side until it reaches an internal temperature of 130°F. Remove and rest for 5 minutes then slice thin.
5 To assemble the cheesy garlic bread, slice the Italian loaf lengthwise then spread garlic butter on the cut side of each half. Top with approximately 5 oz. of shredded cheese, followed by sliced steak, peppers and the remaining cheese. Sprinkle remaining dry rub on top of the bread then place the bread on a baking sheet before setting it on the grill. Cover the grill and allow the bread to cook for approximately 10 minutes until the exterior of the bread is toasted and the cheese has completely melted. Cut into small sections and serve immediately.
Cooking for 6 people


  • garlic
    1 head
  • olive oil
    1 tsp.
  • red bell pepper
  • yellow bell pepper
  • top sirloin steak
    8 oz.
  • of your favorite dry rub seasoning (I use Full Moon Southern Seasoning)
    1 tbsp.
  • 12" French bread
    1 loaf
  • unsalted butter (softened)
    4 tbsp.
  • finely grated cheddar jack cheese
    8 oz.

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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