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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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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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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Recipes

Grilled Bratwurst with Chow-Chow Relish

Get a tangy burst of garden flavors when you add this chow-chow relish to your brats any time of the year.

Cooking for 8 people

Ingredients

Chow-Chow

  • 1 medium head cabbage, shredded
  • 1 tbsp. celery seed
  • 1 tsp. turmeric
  • 2 green tomatoes, diced, (can substitute tomatillos, found in Mexican grocery stores and most produce markets)
  • 2 onions, diced
  • 2.5 cup sugar
  • 3 cup vinegar
  • 4 green bell peppers, diced
  • 0.5 cup salt

Ingredients

  • 2 cans cola (24 oz.)
  • 8 hot dog buns
  • 8 uncooked bratwurst sausages

1 Food Prep

  • First, in a large container, combine the cabbage, peppers, onions and tomatoes. (The raw vegetables should equal 2½–3 quarts). Then, mix the vegetables with ½ cup of salt, cover them, and let them stand for 4–12 hours. Drain well.

  • Next, combine the vinegar, sugar, celery seed and turmeric in a large pot and bring to a boil. Then, add the drained vegetables and simmer for 1 hour, stirring occasionally.
  • Chow-chow can be served as a hot or cold topping. For canning, spoon into sterilized pint canning jars and seal.
  • Next, pour cola into a small pot. Add the sausages, and bring to a boil. Finally, as soon as the cola turns clear, remove the sausages from the liquid in about 4–5 minutes.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • Place the brats directly over the coals, and heat for 2 minutes on each side until they reach an internal temperature of 160°F on a digital meat thermometer.
  • To toast your hot dog buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
  • Remove the brats from the grill and place each brat on a toasted hot dog bun. Top with a generous portion of chow-chow and enjoy.
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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