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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Cleveland Guardians

Cleveland is the proud home of the Polish Boy, a kielbasa sausage nestled in a bun and topped with slaw, BBQ sauce and fries. We call our version the ’Cued Kielbasa Sandwich. It’s a magnificent meal in a bun, and it’s always ready for game day.


Let's get grilling

1 To make the coleslaw, place the cabbage, onions and jalapeño in a bowl. In a smaller bowl, mix the apple cider vinegar, mustard, mayonnaise and sugar together. Toss with the cabbage mixture until evenly coated. Season to taste with salt and pepper and set aside.
2 Make the french fries according to package directions. If they are not seasoned well enough, add a little bit of salt when they come out of the oven.
3 Using Kingsford® Original Charcoal, build a charcoal fire for direct grilling and preheat to 400°F.
4 Butterfly kielbasa by slicing them lengthwise without cutting all the way through. Open gently so they lay flat on the grill.
5 Cook for about 5 minutes on each side, until charred in spots and hot throughout. For your safety, please reference the USDA safe cooking temperatures.
6 To build the sandwiches, place a kielbasa inside each roll, top with plenty of coleslaw and french fries, and drizzle with barbecue sauce. Serve immediately.

Note: If you’d prefer to make your own fries, peel 1½ pounds potatoes and cut into sticks. Soak in water for 1–2 hours; then rinse and dry well. Heat three inches of vegetable oil in a pot. Fry twice; the first time for about 3–5 minutes until softened but still pale (drain and dry), and the second time for 3–5 minutes, until golden brown. Season to taste with salt.

Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.
Cooking for 4 people

Ingredients


  • green cabbage, shredded
    3 cup
  • small onion, julienned
    0.5
  • jalapeño, minced
    0.5 tbsp.
  • apple cider vinegar
    2 tbsp.
  • brown mustard
    1 tbsp.
  • mayonnaise
    2 tbsp.
  • sugar
    1 tsp.
  • kosher salt and ground black pepper, to taste
  • frozen straight-cut french fries
    2 lb. bag
  • kielbasa sausages
    4
  • hoagie buns or other long sandwich rolls
    4
  • KC Masterpiece® Original Barbecue Sauce
    0.5 cup

For safe meat preparation, reference the USDA website.


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