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 Build a charcoal fire direct grilling with Kingsford® charcoal.
2 Heat the honey in a small saucepan over medium-low heat for 5 minutes, until it becomes a noticeably deeper shade of brown.
3 Add the vinegar and continue to cook, swirling the pan a few times, for about 10–15 minutes until the sauce has thickened to the consistency of thin maple syrup.
4 Remove from heat and add a good pinch of both salt and pepper. Set aside.
5 Season the flank steak with sea salt and black pepper. Let rest at room temperature for 15 minutes. Place steak on the grill and cook for 10–12 minutes, flipping once halfway through.
6 Remove steak from the grill and place on a plate. Place a pat of butter on top and let rest for 5 minutes. Slice against the grain and serve warm, with the Virginia apple honey drizzled on top.
Cooking for 4 people


  • honey
    0.25 cup
  • Virginia apple cider vinegar
    0.5 cup
  • sea salt and freshly ground black pepper (to taste)
  • flank steak
    1 2 lb.
  • Virginia butter (as desired)

Credit: Recipe created by Cool Smoke competition barbecue team for the One Bite Challenge presented by Walmart category of the Kingsford® Invitational.

For safe meat preparation, reference the USDA website.

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