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 Combine salt, lime zest, chili powder, paprika, cilantro, onion powder and garlic powder, and stir to combine. Add olive oil and stir to create a wet paste. Spread wet rub paste on the steaks and refrigerate for at least 1 hour.
2 Prepare grill for high heat cooking, approximately 450°F. Grill steaks for approximately 6 minutes per side until they reach an internal temperature of 130°F for medium-rare.
3 Remove steaks from the grill and allow them to rest for 5 minutes before slicing and serving along with the chimichurri sauce.
Cooking for 4 people


Main Ingredients

  • kosher salt
    2 tbsp.
  • lime zest (finely chopped)
    1 tbsp.
  • chili powder
    1 tbsp.
  • smoked paprika
    0.5 tbsp.
  • dried cilantro
    1 tsp.
  • onion powder
    0.5 tsp.
  • garlic powder
    0.5 tsp.
  • olive oil
    3 tbsp.
  • bison top sirloin steaks
    4 6 oz.
  • chimichurri sauce (recipe follows)

Chimichurri Sauce

  • cilantro
    0.25 cup
  • flat leaf parsley
    0.25 cup
  • olive oil
    0.25 cup
  • garlic (minced)
    2 cloves
  • red pepper chili flakes
    0.5 tsp.
  • red wine vinegar
    2 tbsp.
  • kosher salt
    0.25 tsp.

For safe meat preparation, reference the USDA website.

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