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.

Read More

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.

Read More

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.

Read More
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.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
  • Previous
  • Next
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

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

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.

Reviews
0.0
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 95.74ms
  • REVIEWS, PRODUCT
  • bvseo-msg: HTTP status code of 404 was returned;
Background

Light your fire with Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.