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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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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The Kingsford Difference

Kingsford has been fueling legendary grills since 1920, and we’re still America’s #1 charcoal for good reason. Our briquets light faster, burn longer, and deliver the high heat you need for exceptional results. Whether you’re searing steaks or savoring smoky flavors, one thing’s for certain — nothing beats the original.

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Recipes

Grilled New York Strip Steak with Ginger Chimichurri Sauce

This New York steak with a delicious marinade and ginger chimichurri is the perfect fusion of Asian and South American flavors.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 4 10 oz. strip steaks, 1-inch thick

Marinade

  • ½ cup canola oil
  • ¼ cup cilantro, chopped
  • ¼ cup soy sauce
  • 1 can (12 oz.) cola
  • 2 tbsp. red pepper flakes
  • 2 cinnamon sticks
  • 2 tbsp. garlic, minced

Ginger Chimichurri

  • ½ cup cilantro, chopped
  • ½ cup extra-virgin olive oil
  • ¼ cup lime juice
  • 1 tbsp. red pepper flakes
  • 1 tbsp. garlic, minced
  • 1 tbsp. ginger, peeled and chopped

1 Food Prep

Combine the marinade ingredients into a food processor, and pulse until the mixture is blended. Place the steaks in a resealable gallon-size bag and pour the marinade over the steaks. Marinate for 3–5 hours in the refrigerator. 

Add the ingredients for the Ginger Chimichurri int a food processor, and pulse until coarsely mixed. Pour into a small bowl and set aside. 

Remove the steaks from the marinade and let them reach room temperature (about 30 minutes) before grilling. Discard any remaining marinade. 

2 Grill Prep

Fuel: We recommend Kingsford® High Heat Briquets for searing and consistent high heat grilling.

Method: Two-Zone Method

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 your steaks directly over the coal side of the grill and sear for 2–3 minutes per side with the lid closed. 

  • Once seared, move the steaks onto indirect, the cooler side of the grate and close the lid for 2–11 minutes, until the steaks reach an internal temperature of 145°F on a digital meat thermometer. 

  • Remove the steaks from the grill and let them rest on a cutting board, covered loosely with aluminum foil, for 5 minutes. 

  • To serve, drizzle the steaks with chimichurri and leftover meat juices from resting and carving, and savor every mouth-watering bite. 

For safe meat preparation, reference the USDA website.

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