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 Preheat grill to 350°F. Place bacon slices on the grill and cook for 2–3 minutes per side until cooked through and lightly browned but still pliable. Remove the bacon from the grill.
2 Cut the romaine lettuce into eighths lengthwise then cut into 1-inch pieces. Begin assembling kabobs by piercing one end of each slice of bacon with a skewer, followed by a tomato, then weave the bacon around the tomato and back onto the skewer. Add a section of lettuce onto of the bacon, weave bacon around the lettuce and back onto the skewer, and repeat with another tomato layer, bacon and lettuce until the skewer is half full.
3 Place kabobs onto the grill and cook for 4–5 minutes, turning frequently until ingredients are lightly charred on all sides. Plate kabobs then drizzle with balsamic vinegar and olive oil. Serve immediately.
Cooking for 6 people

Ingredients


  • bacon
    6 slices
  • cherry tomatoes
    1 pint
  • romaine lettuce
    1 head
  • balsamic vinegar
    1 tbsp.
  • extra-virgin olive oil
    1 tbsp.

Additional Tools

  • wooden skewers (soaked for at least 1 hour)
    6

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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