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 Heat grill to medium high.
2 Grill corn and poblano pepper until lightly charred on all sides.
3 Remove from grill and cut corn kernels off of the cob.
4 Remove stem and core from the poblano and cut in to 1/2 inch cubes.
5 Place pot on the grill and add butter.
6 Once butter is melted, add minced shallot and sauté until translucent.
7 Add chicken stock, cream, cubed potato, poblano, corn and crab meat.
8 Simmer for approximately 30 minutes, add salt and pepper to taste, blend in cilantro and serve immediately.
Cooking for 4 people


  • lump crab meat
    1 16 oz. can
  • white and yellow corn
    3 ears
  • poblano pepper
  • medium white potatoes peeled, cubed
  • shallot minced
  • butter
    2 tbsp.
  • chicken stock
    32 oz.
  • heavy cream
    2 cup
  • salt to taste
  • pepper to taste
  • chopped cilantro
    0.5 tbsp.

Meals & Dishes: soupsGrillmaster: Clint CantwellCredit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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